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 physicochemical properties ghee during deep frying. The results showed that addition CLE to resulted in significant changes L*, a*, b* values, likely due extraction chlorophyll molecules preparation. Deep frying caused a decrease L* values an increase a* ghee, as well redness yellowness indices, with control experiencing most changes. viscosity increased frying, was less added antioxidants. Antioxidant-added least total polar compounds (TPC) thiobarbituric acid reactive substances (TBARS) which are indicators oil degradation. BHA were found inhibit production Cholesterol Oxidation Products (COPs) for up 45 minutes. Control presence both COPs (5α, 6α-epoxide 7β-hydroxy cholesterol) after minutes whereas had only 5α,