1971 Volume 18 Issue 2 Pages 64-69
Instant ramen, one of the unique noodle, is often produced by deep-frying with lard to give characteristic flavor. Since the quality of the fried products is apt to be affected by the oxidation of the lard, synthetic antioxidants such as BHA and BHT have been widely employed for the lard. In this investigation natural vitamin E of various concentration were tested as antioxidant with the comparison of synthetic antioxidants. Natural vitamin E of 0.01-0.05% level gave satisfactory result for the lard to prevent from oxidation. The lard containing 0.03% of natural vitamin E as well as instant ramen fried with lard gave the better results in AOM test and storage test in the comparison with the lard containing synthetic antioxidant as well as instant ramen fried with the latter lard.
