Evaluation of commonly used herbs to enhance shelf life of ghee against oxidative deterioration
The study was conducted to evaluate potential of commonly used herbs as an antioxidant in ghee to extend the shelf‐life by retarding oxidative reactions during its storage. Ghee samples were analysed for early‐stage oxidative deterioration by peroxide value and flavor score in an accelerated storage...
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| Veröffentlicht in: | Journal of food processing and preservation 2018-07, Vol.42 (7), p.e13658-n/a |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The study was conducted to evaluate potential of commonly used herbs as an antioxidant in ghee to extend the shelf‐life by retarding oxidative reactions during its storage. Ghee samples were analysed for early‐stage oxidative deterioration by peroxide value and flavor score in an accelerated storage study at intervals of 2 days till all the ghee samples became unacceptable in sensory evaluation. Among all the 14 types of herbs, betel leaves and curry leaves were found promising in retarding the oxidation as well as flavor deterioration of ghee during storage. Betel leaves had significant (p |
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| ISSN: | 0145-8892 1745-4549 |
| DOI: | 10.1111/jfpp.13658 |