Stability of tapioca chips fried in RBD palm olein treated with antioxidants
The effectiveness of tertiarybutylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in stabilizing tapioca chips was assessed by determining the peroxide and p-anisidine values, absorbances at 232 nm and 268 nm and the 18:2/16:0 ratios of oil extracted from tapio...
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1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113128/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02542154 |
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my.upm.eprints.1131282025-01-13T04:04:54Z http://psasir.upm.edu.my/id/eprint/113128/ Stability of tapioca chips fried in RBD palm olein treated with antioxidants Augustin, M. A. Berry, S. K. The effectiveness of tertiarybutylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in stabilizing tapioca chips was assessed by determining the peroxide and p-anisidine values, absorbances at 232 nm and 268 nm and the 18:2/16:0 ratios of oil extracted from tapioca chips. The order of effectiveness of the antioxidants in stabilizing the chips was found to be TBHQ > BHT > BHA. The order of effectiveness of antioxidants, TBHQ > BHT > BHA, was maintained for chips from corresponding 1st, 4th and 7th fryings. The loss of antioxidants during storage could not be directly related to oxidation parameters. Wiley 1984 Article PeerReviewed Augustin, M. A. and Berry, S. K. (1984) Stability of tapioca chips fried in RBD palm olein treated with antioxidants. Journal of the American Oil Chemists' Society, 61 (5). pp. 873-877. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02542154 10.1007/bf02542154 |
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The effectiveness of tertiarybutylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in stabilizing tapioca chips was assessed by determining the peroxide and p-anisidine values, absorbances at 232 nm and 268 nm and the 18:2/16:0 ratios of oil extracted from tapioca chips. The order of effectiveness of the antioxidants in stabilizing the chips was found to be TBHQ > BHT > BHA. The order of effectiveness of antioxidants, TBHQ > BHT > BHA, was maintained for chips from corresponding 1st, 4th and 7th fryings. The loss of antioxidants during storage could not be directly related to oxidation parameters. |
| format |
Article |
| author |
Augustin, M. A. Berry, S. K. |
| spellingShingle |
Augustin, M. A. Berry, S. K. Stability of tapioca chips fried in RBD palm olein treated with antioxidants |
| author_facet |
Augustin, M. A. Berry, S. K. |
| author_sort |
Augustin, M. A. |
| title |
Stability of tapioca chips fried in RBD palm olein treated with antioxidants |
| title_short |
Stability of tapioca chips fried in RBD palm olein treated with antioxidants |
| title_full |
Stability of tapioca chips fried in RBD palm olein treated with antioxidants |
| title_fullStr |
Stability of tapioca chips fried in RBD palm olein treated with antioxidants |
| title_full_unstemmed |
Stability of tapioca chips fried in RBD palm olein treated with antioxidants |
| title_sort |
stability of tapioca chips fried in rbd palm olein treated with antioxidants |
| publisher |
Wiley |
| publishDate |
1984 |
| url |
http://psasir.upm.edu.my/id/eprint/113128/ https://aocs.onlinelibrary.wiley.com/doi/10.1007/BF02542154 |
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