Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps

QR Code

Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps

Three different systems were used for the evaluation of the effect of frying oil quality and tertiarybutyl hydroquinone (TBHQ) on the shelf‐life of fried potato crisps. Batches of potato slices were fried for 4 min at 30 min intervals over a period of 5 h day−1 for eight consecutive days in refined,...

Full description

Bibliographic Details
Main Authors:	Asap, Telingai, Augustin, Mary Ann
Format:	Article
Published:	John Wiley & Sons 1986
Online Access:	http://psasir.upm.edu.my/id/eprint/116154/

Similar Items

Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
by: Asap, Telingai, et al.
Published: (1986)

Effect of TBHQ on quality characteristics of RBD olein during frying
by: Asap, Telingai, et al.
Published: (1986)

Evaluation of Potato Crisps Fried in Market Samples of Palm Olein, Corn Oil and Soya Oil
by: Augustin , M. A., et al.
Published: (1988)

Quality Characteristics of Palm Olein in Frying Systems
by: Asap, Telingai
Published: (1985)

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps
by: Marasca, E., et al.
Published: (2015)

Salt release from potato crisps
by: Tian, Xian, et al.
Published: (2012)

Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud
by: Mat Saud, Bazilah
Published: (2013)

Food components affecting the oil absorption and crispness of fried batter
by: Mohamed, Suhaila, et al.
Published: (1998)

Relationships between measurements of fat deterioration during heating and frying in RBD olein
by: Augustin, M.A., et al.
Published: (1987)

Characterisation of potato crisp effective porosity using micro-CT
by: Renshaw, Ryan C., et al.
Published: (2016)

Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
by: Che Man, Y.B., et al.
Published: (1999)

Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
by: Elfaitouri, Taher A.Houssein
Published: (2017)

Physical properties of keropok (fried crisps) in relation to the amylopectin content of the starch flours
by: Mohamed, Suhaila, et al.
Published: (1989)

Acrylamide in fried potato products
by: Luning, Pieternel A, et al.
Published: (2016)

Stability of blended palm oils during potato frying
by: Azimah, R., et al.
Published: (2017)

Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
by: Augustin, Mary Ann, et al.
Published: (1987)

Effect of vegetable oil blending on acrylamide during potato deep-frying
by: Nipoon Tangpanithandee,, et al.
Published: (2019)

Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition
by: Lee, X.F., et al.
Published: (2025)

Effects of batter - coated methylcellulose on potato substrate during the frying process
by: Lua, Hwee Ying
Published: (2021)

Response surface optimization for hot air-frying technique and its effects on the quality of sweet potato snack
by: Abdul Rahman, Norazrizal Aswad, et al.
Published: (2017)

Frying Performance Of Palm Olein With Added Natural Antioxidant Mixtures And Acceptability Of Fried Potato Chips
by: Jaswir, Irwandi
Published: (2000)

Heat stability of fatty acids of selected blended palm oils during potato frying
by: Rabu, Azimah, et al.
Published: (2017)

Effect of Tertiarybutylhydroquinone on the stability of fried banana chips
by: Rasit, Rabaiah, et al.
Published: (1982)

Crisp-fuzzy representation of Allen's temporal logic
by: Nor Azlinayati Abdul Manaf,, et al.
Published: (2007)

Development of a Restructured Sweet Potato French Fries Type Product
by: Utomo, Joko Susilo
Published: (2009)

Effect of type of fried foods on the quality of frying oil / Nor Fishah Mohamad Nor
by: Mohamad Nor, Nor Fishah
Published: (2012)

A new method for determination of tert-butylhydroquinone (TBHQ) in RBD palm olein with FTIR spectroscopy
by: Ammawath, Wanna, et al.
Published: (2004)

Effect of cinnamon extraction oil (CEO) for algae biofilm shelf-life prolongation
by: Othman, Maizatulnisa, et al.
Published: (2019)

Effect of storage temperature on the postharvest quality and shelf life of ginger Zingiber officinale rhizome
by: Shaharudin, Nur Athirah
Published: (2015)

Exogenous application of polyamines improves shelf life and fruit quality of mango
by: Malik, Aman, et al.
Published: (2006)

Exogenous application of putrescine affects mango fruit quality and shelf life
by: Malik, A., et al.
Published: (2003)

Shelf Life and Quality Attributes Of Fresh Beef Infused With Organic Acids.
by: Mohamed Saeed, Mohamed Abd Elgadir
Published: (2005)

Hexanal treatment for improving the shelf-life and quality of fruits: a review
by: Azhar, Aidil Hakim, et al.
Published: (2024)

Microbiological quality of the packaged chicken eggs within and after shelf life
by: Ahmad, Munirah
Published: (2015)

CRISP SET IMPLEMENTATION ON VIDEO IMAGES FOR THE APPLICATION OF SURVEILLANCE SYSTEMS
by: Asirvadam , Vijanth Sagayan
Published: (2009)

Increasing shelf life of fruits, flowers
by: New Straits Times, Punitha Kumar
Published: (2012)

Effects of frying on fish, fish products and frying oil - a review
by: S., NurSyahirah, et al.
Published: (2022)

Effect Of Vegetable Incorporation On The Nutritional And Shelf Life Qualities Of Chicken-Based Sausage-Like Product
by: Ahmad, Syuhairah
Published: (2016)

Preparation of Frozen Sweet Potato (Ipomoea Batatas) Dough Base for Traditional Malaysian Fried Cakes
by: Mohd. Rafdi, Husni Hayati
Published: (2008)

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
by: Lim, P. K, et al.
Published: (2014)