Vol. 12, Issue 11 (2023)

Author(s):
Aiswarya K Vijayan, Dr. Rachana CR, Dr. Divya MP, Dr. Lijimol James and Dr. Indu B

Abstract:
In this study the potential ability of Dried leaf powder and essential oil extract of Plectranthus amboinicus to enhance the oxidative stability of Vechur Ghee was verified. Vechur ghee was prepared using direct cream method. Plectranthus amboinicus essential oil was extracted using hydro-distillation method. The dried leaf powder was prepared by drying the leaves at 60 ℃ and then grinding the dried leaves to a fine powder. Essential oil and dried leaf powder was added to the ghee after ghee preparation during the cooling down stage when the temperature reached 40 ℃ at the 0.25, 0.5 and 0.75 per cent levels. Accelerated shelf life study was carried out by storing the milk at 80±1 ℃ for 15 days. Sensory analysis and DPPH assay was carried out at 5days intervals over the storage period of 15 days. The overall acceptability was highest for the control followed by dried leaf powder added ghee and finally essential oil added ghee. In the study it was observed that ghee samples added with essential oil had significant improvement in the oxidative stability while ghee samples added with dried leaf powder was seen to have lowered oxidative stability.