SUITABILITY OF ANTIOXYGENIC SALTS FOR STABILIZATION OF FRIED SNACKS

Fried potato chips, banana chips and fried Bengalgram (Cicer arietinum ) dhal were treated with antioxygenic salts containing butylated hydro xyanisole (BHA), butylated hydroxytoluene and tertiary butylated hydro quinone (TBHQ), and stored at 37 degrees C in polypropylene packs. Tre atment with antioxygenic salts considerably retarded the rate of autox idation of fats in the fried products, as indicated by changes in pero xide value, overall acceptability and concentration of total steam-vol atile carbonyls. Maximum protection was provided by the antioxygenic s alt containing TBHQ and minimum protection by the BHA-salt. During sto rage, the concentrations of all the carbonyls increased, but increases in the concentrations of pentanal, hexanal, heptanal, hexenal, hepten al, octenal and 2,4-decadienal were largest. Concentrations of antioxi dants in antioxygenic salts also tended to decrease during storage. (C ) 1997 Published by Elsevier Science Ltd.