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KMID : 0380619730050010036
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Korean Journal of Food Science and Technology
1973 Volume.5 No. 1 p.36 ~ p.41
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Stability of Lipid in Ramyon(deep fat fried instant noodle)
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Abstract
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Chemical changes with time of frying-fats during the frying process (beef tallow with 0.01% BHA and 0.01% BHT, turnover rate 9%/hr and 140±10℃ temperature) of Ramyon on a commercial scale were studied.
No significant changes of carbonyl value and peroxide value were noted up to 120 hrs. However, small increases in acid value, color and dimeric fatty acid were noted. Small decreases in iodine value and the content of unsaturated fatty acids were also observed. Under the experimental storage condition, when the stability of fats heated were compared to fresh fat, minor differences in carbonyl value and weight gain were noted. All of these demonstrated that frying-fats commercially used in Ramyon frying system were maintained in good quality during the frying process.
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