EC Nutrition

Research Article Volume 13 Issue 9 - 2018

Effect of Different Synthetic Antioxidants in the Stability of Palm Oil on Deep Fat Frying of Instant Noodles

Basanta Bhattarai1 and Pashupati Mishra2 *

1Quality Assurance, Food Safety, Food Technologist, Australia

2Professor, Central Campus of Technology, Hattisar, Dharan, Nepal

*Corresponding Author: Pathupati Mishra, Professor, Central Campus of Technology, Hattisar, Dharan, Nepal.
Received: April 05, 2018; Published: September 10, 2018

The effect of three different synthetic antioxidants viz.-Tertiary Butylated Hydroxyquinone (TBHQ), Butylated Hydroxyanisole (BHA), Butylated hydroxyquinone (BHT) in the stability of palm oil on deep fat frying of instant noodles was well studied at ambient condition taking peroxide value and acid value as the objective parameters to measure the oxidation of frying oil. Soaked cake(cut noodles with soup) as frying samples were taken then fried in Refined Bleached Deodorized (RBD) palm oil of standard grade at 170 - 180°C. The RBD palm oil was analyzed for its physiochemical parameters. The fried noodles were also analyzed for moisture content, acid value (AV), peroxide value (PV), density (gm/cc). The three synthetic antioxidants in their proportion 100 ppm, 150 ppm, 200 ppm mixed in RBD palm oil in three batches. Oil sample collected in each hour of frying, it was found that higher the proportion of antioxidants lesser was the oxidation of frying oil which increased the stability. For three antioxidants the frying quality was analyzed such as AV, PV, and specific gravity and control sample oil was taken as without using antioxidant. The results showed that TBHQ of 150 ppm was statistically positive significance over two antioxidants (BHA and BHT) on the basis of AV and specific gravity where correlation coefficient (r), r > 6 PE. In case of BHA and BHT while using 200 ppm it extended the stability of frying oil upto 14 and 16 hrs respectively on the basis of AV. It was statically positive significant (r > 6PE) but in case of PV it extended upto 12 hr and 14 hr which was not statistically positive significance where r < 6PE. In conclusion 150 ppm of TBHQ was more significance over BHA and BHT to control the oxidation of oil on the basis of PV, AV and specific gravity.

Keywords: TBHQ; BHA; BHT; Refined Bleached Deodorized (RBD); Acid Value; Peroxide Value; Saponification Value; Density, Stability

  • Atwater Bryant. “Energy value of foods and energy requirements”. In: ‘Essential of food and Nutrition’, M. Swamimathan, bappco pub. Volume 1. 2nd Edition, Chaphter 9 (1974).
  • Formo MW. “Reaction of fats and fatty acids”. In: ‘Bailey’s Industrial oil and fat products’ D. Swern (1979).
  • Potter NN. “Fats oils and their compounds”. Food Science, CBS publishers and distributors, Delhi, 3rd (1st Indian) Ed., chapter 16 (1979): 478-484.
  • Allen JC and Hamilton RJ. “Rancidity in foods”. Applied science publishers, London New York (1983): 1-20, 20-43,46-107.
  • Sanders TAB. “Nutritional significance of Rancidity”. In: ‘Rancidity in foods,’ Allen., et al. Eds, Applied Science pub., London, chapter 4 (1983): 59.
  • Artman NR. “Advances in lipid Research”. In: ‘Rancidity in foods’, Allen., et al. (Eds), Chapter 4 (1969): 59.
  • Mengel CE., et al. “Aerospace med”. In: ‘Progress in the chemistry of fats and lipids’, part 3 (1964): 398.
  • Li Y. “Quality changes in chicken nuggets fried in oils with different degree of hydrogenation”. D. Science, McGill University, Canada (2005).
  • Agduhr J. “Nutritional significance of rancidity”. In: ‘Rancidity in foods’, Allen and Hamilton (Eds.) (1926): 62.
  • Imaida K., et al. “Carcinogenesis”. In: ‘Interactions of food components’ Birch, G.G. and Lindley, M.G. (Eds.), Elsevier applied science pub. London and New York, Chapter 6 (1983): 89.
  • Official Method of Analysis of AOAC International, 18th edition. Edited by Dr. William Horwitz, Dr. George W Latimer (2005).
  • Rangana S. “Hand book of Analysis and Quality control for fruit and vegetable products”. TataMcGraw-Hill Publishing company Ltd. New Delhi, 2nd Edition (2008): 21-25, 211-241.
  • Inagaki N. “Regarding Food Poisoning Caused by Instant Noodle”. Food Sanitary Research. Japan 16 (1966): 370-379.
  • Artman NR. “The Chemical and Biological Properties of Heated and oxidized fats”. Advances in Lipid Research 7 (1969): 245-330.
  • FM Longenecker and HE Liuehaug. “The effect of heat treatment on nutrition value of some vegetable oil”. Journal of Nutrition 43 (1951): 431-440.
  • Basanta Bhattarai and Pashupati Mishra. “Effect of Different Synthetic Antioxidants in the Stability of Palm Oil on Deep Fat Frying of Instant Noodles”. EC Nutrition  13.9 (2018): 621-631.