Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract

This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying. The results showed that the addition of CLE to ghee resulted in significant changes in the L*, a*, and b* values...

Full description

Bibliographic Details

Published in:	Journal of Veterinary and Animal Sciences
Main Authors:	Mohammed Arshath, M.P. Rahila, S. Archana, V.L. Vyshak, C.R. Rachana
Format:	Article
Language:	English
Published:	Director of Academics and Research, Kerala Veterinary and Animal Sciences University 2023-06-01
Subjects:	ghee curry leaves cholesterol oxidation products total polar compounds
Online Access:	https://jvas.in/public_html/upload/article_file/article_file_ry1gwe.pdf?t=ry1gwe