Oxidative Stability Of Palm Olein Added With Ethanol Extract Of Curry Leaves And Sensory Quality Of The Fried Product

• 主要な著者: Wan Hawa Najibah Wan Rasni, Jalani Sukaimi, Hafiza Yahya, Nur Huda-Faujan, Norlelawati Arifin
• フォーマット: 論文
• 言語: English
• 出版事項: Malaysian Applied Biology Journal 2018
• 主題: Oxidation process, curry leaves extract, palm olein, sensory quality
• オンライン･アクセス: http://ddms.usim.edu.my:80/jspui/handle/123456789/16140

In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm...