EFFECT OF ANTIOXIDANTS ON PREVENTION OF AUTOXIDATION IN DESICCATED COCONUT MIXED INSTANT RICE PITTU

Abstract

Instant rice pittu mixtures are prepared by using rice flour, desiccated coconut and salt. As rancidity is the major problem in oil based food products and it is very difficult to overcome under natural conditions, coconut containing rice pittu .fixture can be axso subjected to spoilage due to autoxidative rancidity. This problem however can be prevented by using antioxidants. By this study, the effect of antioxidants on the prevention of autoxidative rancidity was evaluated.Ascorbic acid (vitamin C), a tocopherol (vitamin E),butylated hydroxy anisol(BHA), garlic powder and a combination of citric- acid and ascorbic acid (vitamin C) were studied in terms of their antioxidant effects. The effect of the antioxidants was evaluated separately for two types of incorporation methods; wet form and dry form. Sensory tests were conducted immediately after the preparation and then monthly upto three months. The results revealed that BHA was the most effective antioxidant for both forms of incorporation methods. Both garlic powder and a tocopherol kept their antioxidative effect in wet and dry form incorporation methods for three and two months respectively. Ascorbic acid and the combination of citric acid and ascorbic acid had the lowest activity. The antloxidative capabilities of these two compounds in wet and dry forms were kept for two and one months respectively.The experimental part of this study was undertaken at Hanschandra mills Ltd., Hatara.