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Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil.

Satyanarayana, A. and Giridhar, N. and Joshi, G. J. and Rao, D. G. (2000) Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil. Journal of Food Lipids, 7 (1). pp. 1-10.

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Abstract

The antioxidative properties of ascorbyl palmitate (AP) alone and in combination with other known antioxidants were investigated during deep fat frying ofpotato chips in peanut oil. Their efect on the quality of the frying oil and shelf-life of the fried product were studied. The other antioxidants tested were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG). The characteristics evaluated for the frying oil were color development, viscosity, peroxide value (Pv) and polymerization of the oil during deep fatfrying; AP was found to reduce these values. It also helped to prevent the degradation of the oil by retaining the unaltered triacylglycerols during the frying period. Addition of AP to the frying oil reduced the PV of the extracted fat, doubled the shelf-life of the fried product and improved the quality of frying oil with increase in frying time. However, AP did not show any synergistic effect with other antioxidants examined.

Item Type: Article
Uncontrolled Keywords: antioxidative properties, ascorbyl palmitate, deep fat frying, potato chips, peanut oil
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 04:29
Last Modified: 28 Dec 2011 09:42
URI: http://ir.cftri.com/id/eprint/3114

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