RESEARCH ARTICLES
Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract
Mohammed Arshath, M.P. Rahila, S. Archana, V.L. Vyshak and C.R. Rachana
doi: https://doi.org/10.51966/jvas.2023.54.2.562-570
Journal of Veterinary and Animal Sciences.2023.54(2):562-570
Author Details
Mohammed Arshath : M-Tech Scholar, Department of Dairy Chemistry, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India
M.P. Rahila : Assistant Professor, Department of Dairy Chemistry, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India
S. Archana : M-Tech Scholar, Dept. Of Dairy Technology,Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India
V.L. Vyshak : M-Tech Scholar, Department of Dairy Chemistry, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India
C.R. Rachana : Assistant Professor, Department of Dairy Chemistry, Verghese Kurien Institute of Dairy and Food Technology, Mannuthy, Thrissur- 680 651, Kerala Veterinary and Animal Sciences University, Kerala, India
Article History
Received: 31.05.2023 Accepted: 15.06.2023 Published online: 30.06.2023
Corresponding author: M.P. Rahila
e-mail : rahilasona@gmail.com
Citation: Arshath, M., Rahila, M.P., Archana, S., Vyshak, V.L. and Rachana, C.R. 2023. Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract. J. Vet. Anim. Sci. 54(2):562-570
DOI: https://doi.org/10.51966/jvas.2023.54.2.562-570
Abstract
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, likely due to the extraction of chlorophyll molecules during CLE preparation. Deep frying caused a decrease in L* values and an increase in a* and b* values of ghee, as well as an increase in the redness and yellowness indices, with control ghee experiencing the most significant changes. The viscosity of ghee increased during frying, and the increase was less in ghee with added antioxidants. Antioxidant-added ghee showed the least increase in total polar compounds (TPC) and thiobarbituric acid reactive substances (TBARS) during frying, which are indicators of oil degradation. CLE and BHA were found to inhibit the production of Cholesterol Oxidation Products (COPs) in ghee during deep frying for up to 45 minutes. Control ghee showed the presence of both COPs (5α, 6α-epoxide and 7β-hydroxy cholesterol) after 45 minutes of frying, whereas ghee with added CLE and BHA had only 5α, 6α-epoxide after 45 minutes of frying.
Keywords: Ghee, curry leaves, cholesterol oxidation products, total polar compounds
