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KMID : 0380619920240060547
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 6 p.547 ~ p.551
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Stability of Some Fried Foods Prepared with Oils Containing Rhus javanica Linne Ethanol Extract with Several Synergists
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장영상/Chang, Young Sang
신동화/강우석/이연재/Shin, Dong Hwa/Kang, Woo Suk/Lee, Yun Jae
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Abstract
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The antioxidative effects of Rhus javanica Linne ethanol extract (RE) with or without some synergists were determined by measurement Qf POV and TBA of oil in ramyun and potato flake fried in palm oil or lard. RE with ascorbic acid and with tocopherol significantly increased the oxidative stability of ramyun. The results obtained from sensory evaluation were similar to those of POV and TBA values. RE with phosphoric acid and with ascorbic acid retarded the oxidation of potato flakes fried in palm oil or lard during storage.
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KEYWORD
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