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Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying

A comprehensive srudy on the perfonnance of using combination of artificial antioxidants. which are butylated hydroxianisole (BHA), butylatcd hydroxytoluene (BH1) and tertiary butylaled hydro-xyquinone (TBHQ) acting as synergist during repeated deep_fat frying process of potato chips in refined. bl...

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Main Authors: Jaswir, Irwandi, Yusoff, Ahmad Badli
Format: Book Chapter
Language:English
Published: IIUM Press 2011
Subjects:
TP Chemical technology
TP248.13 Biotechnology
Online Access:http://irep.iium.edu.my/20801/1/PERFORMANCE_OF_ARnFICIAL_ANTIOXIDANTS_IN_RBD_PALM_OLEIN_DURING_DEEP-FAT_FRYING.pdf
http://irep.iium.edu.my/20801/
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spelling my.iium.irep.208012021-05-27T08:16:14Z http://irep.iium.edu.my/20801/ Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying Jaswir, Irwandi Yusoff, Ahmad Badli TP Chemical technology TP248.13 Biotechnology A comprehensive srudy on the perfonnance of using combination of artificial antioxidants. which are butylated hydroxianisole (BHA), butylatcd hydroxytoluene (BH1) and tertiary butylaled hydro-xyquinone (TBHQ) acting as synergist during repeated deep_fat frying process of potato chips in refined. bleacbed and deodorised (ROD) palm olein bas been performed. From many recent srudy artificial antioxidanl5. but)'lated hydroxianisole (BHA). butylated hydroxytoluene (BIlT) and tertiary butylated hydroxyquinone (TBHQ) are well known amioxidants that are widely used commercially in food industries. Yet the use of this antioxidants is 1:lcing criticized because its implication to the health. However. Ihe lower COSt of these antioxidants made them applicable to usc for the certain product of food. Determination physico-chemical characteristic combination of these artificial antioxidants will be conducted In this study to ensure the efficacy of this artificial antioxidant in preserving palm olein during deep-fat frying. Optimization study on the efficiency of use the arttficial antioxidants during deep-fat frying was conducted by using 15 combinations of these antioxidants achieved from Echip software. This study successfully de"e1oped general ideals for designing suitable methodology for monitoring quality changes of RBD palm olein with addition of artificial amioxidanls during deep-fat frying. Four important parameter>; for the derennination physico-chemical chat3cteristic of RBD palm olein during deep-fal used In (his study were peroxide value (PV). iodine value (IV) and absorbance at 132nm and 268nm. Results showed that all three artificial antioxidants used have been proven to give significant effects on inhibiting deterioration in RBD palm olein during deep·fat frying. Based on (he result obtained, an optimum combination 112.5 ppm 13HA and 200 ppm of BHT and TBIIQ can be recommended for use in RBD palm olein during deep-fal frying. IIUM Press 2011 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/20801/1/PERFORMANCE_OF_ARnFICIAL_ANTIOXIDANTS_IN_RBD_PALM_OLEIN_DURING_DEEP-FAT_FRYING.pdf Jaswir, Irwandi and Yusoff, Ahmad Badli (2011) Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying. In: Current Research and Development in Biotechnology Engineering at IIUM. IIUM Press, Kuala Lumpur, pp. 229-236. ISBN 978-967-418-151-2 http://rms.research.iium.edu.my/bookstore/default.aspx
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic TP Chemical technology
TP248.13 Biotechnology
spellingShingle TP Chemical technology
TP248.13 Biotechnology
Jaswir, Irwandi
Yusoff, Ahmad Badli
Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
description A comprehensive srudy on the perfonnance of using combination of artificial antioxidants. which are butylated hydroxianisole (BHA), butylatcd hydroxytoluene (BH1) and tertiary butylaled hydro-xyquinone (TBHQ) acting as synergist during repeated deep_fat frying process of potato chips in refined. bleacbed and deodorised (ROD) palm olein bas been performed. From many recent srudy artificial antioxidanl5. but)'lated hydroxianisole (BHA). butylated hydroxytoluene (BIlT) and tertiary butylated hydroxyquinone (TBHQ) are well known amioxidants that are widely used commercially in food industries. Yet the use of this antioxidants is 1:lcing criticized because its implication to the health. However. Ihe lower COSt of these antioxidants made them applicable to usc for the certain product of food. Determination physico-chemical characteristic combination of these artificial antioxidants will be conducted In this study to ensure the efficacy of this artificial antioxidant in preserving palm olein during deep-fat frying. Optimization study on the efficiency of use the arttficial antioxidants during deep-fat frying was conducted by using 15 combinations of these antioxidants achieved from Echip software. This study successfully de"e1oped general ideals for designing suitable methodology for monitoring quality changes of RBD palm olein with addition of artificial amioxidanls during deep-fat frying. Four important parameter>; for the derennination physico-chemical chat3cteristic of RBD palm olein during deep-fal used In (his study were peroxide value (PV). iodine value (IV) and absorbance at 132nm and 268nm. Results showed that all three artificial antioxidants used have been proven to give significant effects on inhibiting deterioration in RBD palm olein during deep·fat frying. Based on (he result obtained, an optimum combination 112.5 ppm 13HA and 200 ppm of BHT and TBIIQ can be recommended for use in RBD palm olein during deep-fal frying.
format Book Chapter
author Jaswir, Irwandi
Yusoff, Ahmad Badli
author_facet Jaswir, Irwandi
Yusoff, Ahmad Badli
author_sort Jaswir, Irwandi
title Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
title_short Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
title_full Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
title_fullStr Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
title_full_unstemmed Performance of artificial antioxidants In RBD Palm Olein during deep-fat frying
title_sort performance of artificial antioxidants in rbd palm olein during deep-fat frying
publisher IIUM Press
publishDate 2011
url http://irep.iium.edu.my/20801/1/PERFORMANCE_OF_ARnFICIAL_ANTIOXIDANTS_IN_RBD_PALM_OLEIN_DURING_DEEP-FAT_FRYING.pdf
http://irep.iium.edu.my/20801/
http://rms.research.iium.edu.my/bookstore/default.aspx
_version_ 1701162727188201472
score 13.211869

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