Effect of synthetic antioxidants on storage stability of cashew kernels was evaluated. Peroxide value (PV) was used to assess the development of rancidity during 60 days of storage of at room temperature, n-propyl gallate (NPG), butylated hydroxyanisol (BHA) and vitamin C were added to cashew kernel to extend the storage life. After 60 days of storage, cashew kernel Lower concentrations of BHA (0.005 %, 0.01 %, 0.1% and 0.5%) showed no value for Peroxide Value analysis and the control samples contains 7.64 meq/kg. While the lower concentration of NPG (2.5 %) and vitamin C (1 %) shows the PV value of 2.21 meq/kg and 3.04 meq/kg. These results illustrate that synthetic antioxidant; BHA was under the permitted usage level of 0.005 % (50 ppm) and can inhibited the development of rancidity during storage of cashew kernels for a period of two months. Therefore, storage life of cashew kernels can be increased by using with BHA.
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