Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 4
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- Pages.569-575
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- 1988
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- 0367-6293(pISSN)
Relative Effectiveness of Some Antioxidants on Storage Stability of Instant Noodle(Ramyon) Fried by Palm Oil and Beef Tallow
팜유와 우지로 제조한 라면의 저장 안정성에 대한 산화방지제 효과의 비교
- Yang, Joo-Hong (Department of Food Technology, Dongguk University) ;
- Chang, Young-Sang (Nhong Shim Co., Ltd.) ;
- Shin, Hyo-Sun (Department of Food Technology, Dongguk University)
- Published : 1988.08.01
Abstract
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
몇가지 산화방지제와 상승제를 첨가한 팜유와 우지로 튀긴 라면의 저장 안정에 대한 산화방지 효과를 저장 라면에서 추출한 유지의 이화학적 항수(과산화물값, carbonyl값, conjugated diene)의 변화와 n-hexanal의 생성량을 측정하여 비교하였다. 팜유와 우지에