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

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Wan Hawa Najibah Wan Rasni, Jalani Sukaimi, Hafiza Yahya, Nur Huda-Faujan, Norlelawati Arifin
Format: Article
Language:English
Published: Malaysian Applied Biology Journal 2018
Subjects:
Online Access:http://ddms.usim.edu.my:80/jspui/handle/123456789/16140
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items