Oxidative Stability of Deep-Fried Instant Noodle Prepared with Ricebran Oil Fortified by Adding Antioxidants or by Blending with Palm Oil

항산화제 또는 팜유로 보강된 미강유를 이용한 라면의 산화안정성

  • 강동호 (고려대학교 농과대학 식품공학과) ;
  • 박혜경 (고려대학교 농과대학 식품공학과) ;
  • 김동훈 (고려대학교 농과대학 식품공학과)
  • Published : 1989.06.01

Abstract

The oxidative stability of the ramyon prepared with ricebran oil fortified with ${\alpha}-tocopherol$, BHA, TBHQ, and ascorbyl palmitate+citric acid or blended with palm oil was studied to assess the suitability of the oil as the frying oil. The antioxidants were added to a ricebran oil at 0.02% level, respectively, while blended oils were prepared by adding a palm oil to the ricebran oil at ratios of 3:7, 5:5, and 7:3. Ramyon samples were prepared by frying steamed noodel with the oils. They were stored in dark at $35.0{\pm}0^{\circ}C$. for 90 days. Peroxide, acid, iodine values, dielectric constant, and fatty acid composition of the oils extracted from the samples were determined regularly. The oxidative stability of the extracted oils and storage stability of the samples were estimated from the results of the determinations. ${\alpha}-tocopherol$ did not exert any appreciable antioxidant effect on the extracted oil while BHA demonstrated some effect. Ascorbyl palmitate with citric acid and especially TBHQ exerted a considerable effect. The storage stability of the samples fried with the oil fortified with TBHQ was as good as that of the samples prepared with the palm oil. The stability of the samples improved as the palm oil content In the frying oil increased. The stability of the samples fried with the blended oil containing 70f) palm oil was comparable to that of the samples prepared with the pure palm oil

Keywords

ricebran oil;frying oil;ramyon;antioxidants;blending