Published June 3, 2023
| Version v1
Journal article
Open
The trend in change of saponification value during deep frying of ghee added with curry leaf (Murraya koenigii ) extract.
Authors/Creators
- 1. 1Teaching Assistant, Department of Dairy Chemistry, College Dairy Science and Technology, Pookode, Kerala Veterinary and Animal Sciences University, Kerala, India 2Assistant Proffessor , Department of Dairy Chemistry, College Dairy Science and Technology, Pookode, Kerala Veterinary and Animal Sciences University, Kerala, India
Description
The results showed a reduction in the saponification value of all ghee samples during frying. The control ghee decreased from 232.18 to 220.25, the BHA-added ghee decreased from 233.29 to 223.15, and the CLE-added ghee decreased from 232.88 to 226.46. These findings suggest that adding 1% CLE effectively prevents the decrease in saponification value during frying. Previous research also reported a decrease in the saponification value of ghee during frying, which can be attributed to the conversion of fatty acids into carbonyl compounds and the subsequent decrease in free fatty acid content.