Efficacy of the antioxidants BHA and BHT in palm olein during heating and frying
作者： M. A. Augustin , S. K. Berry
DOI: 10.1007/BF02666575
关键词:
摘要: The effectiveness of butylated hydroxyanisole (BHA) and hydroxytoluene (BHT) in retarding the deterioration RBD palm olein during static heating (180 C) frying operations was assessed by determining peroxide, anisidine, acid iodine values; absorbances at 232 268 nm; fatty composition oil. During oil, BHA found to be a more effective antioxidant than BHT whereas, intermittent potato chips, both antioxidants were relatively ineffective loss from oil exceeded that BHA. On other hand, when chips fried periodically, higher observed.
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