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

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Relation http://ir.cftri.com/3114/
JFL-02-00
 
Title Ascorbyl palmitate as an antioxidant for deep fat frying of potato chips in peanut oil.
 
Creator Satyanarayana, A.
Giridhar, N.
Joshi, G. J.
Rao, D. G.
 
Subject 05 Snack food
32 Antioxidants
 
Description 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.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3114/1/Journal_of_Food_Lipids_7%281%29_2000_1-10.pdf
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.