Abstract:
The effect of three different synthetic antioxidants viz.-Tertiary Butylated Hydroxyquinone
(TBHQ), Butylated Hydroxyaisole (BHA), Butylated hydroxyquinone (BHT) in the stability
of palm oil on deep fat frying of instant noodles was well studied at ambient condition taking
peroxide value and acid value as the objective parameters to measure the oxidation of frying
oil. Souped cake(noodles) as frying samples were taken from Yaoxian Machinery (YM) plant
of Chaudhary Group (CG) Foods (Nepal Pvt. Ltd.) then fried in Refined Bleached Deodorized
(RBD) palm oil of standard grade at 170-180⁰C . The RBD palm oil was analyzed for its
physiochemical parameters. The fried noodles were also analyzed for moisture content , acid
value(AV), peroxide value (PV), sapnification value ,unsaponifiable matter , density (gm/cc),
iodine value (IV) .
The three synthetic antioxidants in their proportion 100 ppm, 150 ppm, 200 ppm mixed in
RBD palm oil in three batches. Oil sample collected in each hour of frying, it was found that
higher the proportion of antioxidants lesser will be the oxidation of frying oil which increased
the stability. For three antioxidants the frying quality were analyzed such as AV, PV, specific
gravity and saponification value. Control was taken as without using antioxidant.
The results showed that TBHQ of 150 ppm was statistically positive significance over two
antioxidants (BHA and BHT) on the basis of AV and specific gravity where correlation
coefficient(r), r >6 PE whereas 100ppm of TBHQ was found to be positive sstatistically
significance(r > 6PE)on the basis of PV over BHA and BHT . It extended the stability of
frying oil upto 10 hr whereas control (without using TBHQ) exceed the quality of frying oil
within 6 hrs as Nepal standard. In case of BHA and BHT while using 200 ppm it extend the
stability of frying oil upto 14 and 16 hrs respectively on the basis of AV. It was statically
posotive significant (r > 6PE) but in case of PV it extend upto 12 hr and 14 hr which was not
statistically positive significance where r< 6PE. In conclusion 150ppm of TBHQ was more
significance over BHA and BHT to control the oxidation of oil on the basis of PV, AV and
specific gravity.
