Effect of Tertiarybutylhydroquinone on the stability of fried banana chips

Rasit, Rabaiah and Augustin, M. A. (1982) Effect of Tertiarybutylhydroquinone on the stability of fried banana chips. Pertanika, 5 (1). pp. 119-122.

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Abstract

Perbandingan kestabilan terhadap pengoksidanan ke atas kerepek pisang yang digoreng dalam minyak kelapa sawit olein yang mengandungi antioksidan, tertiary"butylhydroquinone, dan minyak kelapa sawit olein tanpa antioksidan telah dikaji. Nilai-nilai peroksid d{m anisidin bagi minyak yang diekstrak dan kerepek yang disimpan pada suhu 60° C menjelaskan kerepek pisang yang digoreng dalam minyak mengandungi tertiarybu tylhydroquinone memperolehi kestabilan yang lebih baik terhadap jangkamasa penyimpanan bagi kerepek tersebut

Item Type:Article
ID Code:2141
Deposited By: Nur Izyan Mohd Zaki
Deposited On:11 Nov 2009 01:12
Last Modified:27 May 2013 06:59

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