Effectiveness of antioxidants on the stability of banana chips
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,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Society of Chemical Industry
1984
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37299/ http://psasir.upm.edu.my/id/eprint/37299/1/37299.pdf |
| _version_ | 1848848572000239616 |
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| author | Noor, Napisah Augustin, M. A. |
| author_facet | Noor, Napisah Augustin, M. A. |
| author_sort | Noor, Napisah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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, E1cm1% 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). |
| first_indexed | 2025-11-15T09:36:37Z |
| format | Article |
| id | upm-37299 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:36:37Z |
| publishDate | 1984 |
| publisher | Society of Chemical Industry |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-372992016-02-01T05:03:20Z http://psasir.upm.edu.my/id/eprint/37299/ Effectiveness of antioxidants on the stability of banana chips Noor, Napisah Augustin, M. A. 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, E1cm1% 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). Society of Chemical Industry 1984-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37299/1/37299.pdf Noor, Napisah and Augustin, M. A. (1984) Effectiveness of antioxidants on the stability of banana chips. Journal of the Science of Food and Agriculture, 35 (7). pp. 805-812. ISSN 0022-5142; ESSN: 1097-0010 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740350719/abstract 10.1002/jsfa.2740350719 |
| spellingShingle | Noor, Napisah Augustin, M. A. Effectiveness of antioxidants on the stability of banana chips |
| title | Effectiveness of antioxidants on the stability of banana chips |
| title_full | Effectiveness of antioxidants on the stability of banana chips |
| title_fullStr | Effectiveness of antioxidants on the stability of banana chips |
| title_full_unstemmed | Effectiveness of antioxidants on the stability of banana chips |
| title_short | Effectiveness of antioxidants on the stability of banana chips |
| title_sort | effectiveness of antioxidants on the stability of banana chips |
| url | http://psasir.upm.edu.my/id/eprint/37299/ http://psasir.upm.edu.my/id/eprint/37299/ http://psasir.upm.edu.my/id/eprint/37299/ http://psasir.upm.edu.my/id/eprint/37299/1/37299.pdf |