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Effectiveness of antioxidants on the stability of banana chips
Author(s) -
Noor Napisah,
Augustin M. A.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350719
Subject(s) - butylated hydroxyanisole , butylated hydroxytoluene , chemistry , food science , antioxidant , shelf life , peroxide , organic chemistry
The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in improving the stability of banana chips stored at 65°C were compared. Criteria used in the assessment of the stability of the chips included the determinations of peroxide, p ‐anisidine, acid and iodine values, E 1cm 1% at 232 amd 268 nm and the C18:2/C16:0 ratio of oil extracted from banana chips. It was found that chips fried in refined, bleached and deodorised (RBD) olein containing BHA or BHT were more stable than chips fried in RBD olein without antioxidants. BHT was more effective than BHA in prolonging the shelf‐life of of banana chips. The same order of effectiveness of the antioxidants was observed at 65°C and at room temperature (25°C).