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KMID : 0380619880200040569
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 4 p.569 ~ p.575
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Relative Effectiveness of Some Antioxidants on Storage Stability of Instant Noodle(Ramyon) Fried by Palm Oil and Beef Tallow
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Abstract
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Storage stabilities of ramyons fried in palm oil and beef tallow with added antioxidants and their synergists were investigated by comparing the changes in physicochemical parameters and n-hexanal concentrations of oils extracted from ramyons during storage. Ramyons fried in palm oil and beef tallow with added δ-tocopherol (δ-toc) showed an enhanced storage stabilities when compared to those fried in the oils with α-tocopherol (α-toc). Ascorbyl palmitate was found to be a better synergist than citric acid for the antioxidant activity of both δ-toc and α-toc. Phenolic antioxidants gave a better storage stability than tocopherol when ramyon was fried in beef tallow, while a mixture of BHA and BHT gave an inferior storage stability than α-toc when ramyon was fried in palm oil. The effectiveness of the antioxidants tested on storage stability of stored ramyon had a close relationship to the n-hexanal concentration. On the other hand, the paramenters such as peroxide value, carbonly value, and conjugated diene concentration showed inconsistency during the course of the storage experiment.
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