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 hydroxyanisole (BHA), butylated hydroxytoluene and tertiary butylated hydroquinone (TBHQ), and stored at 37 °C in polypropylene packs. Treatment with antioxygenic salts considerably retarded the rate of autoxidation of fats in the fried products, as indicated by changes in peroxide value, overall acceptability and concentration of total steam-volatile carbonyls. Maximum protection was provided by the antioxygenic salt containing TBHQ and minimum protection by the BHA-salt. During storage, the concentrations of all the carbonyls increased, but increases in the concentrations of pentanal, hexanal, heptanal, hexenal, heptenal, octenal and 2,4-decadienal were largest. Concentrations of antioxidants in antioxygenic salts also tended to decrease during storage.