“ANTIOXIDANT ACTIVITY OF LYCOPENE FROM TOMATO FOR ENHANCING SHELF LIFE OF GHEE
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Date
2012
Authors
Journal Title
Journal ISSN
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Publisher
Anand Agricultural University, Anand
Abstract
Ghee, a fat rich dairy product with pleasing flavor, is prone to oxidative deterioration
during storage. In recent years use of natural antioxidant to retard such spoilage is
gaining popularity from safety aspects. Tomato is a source of lycopene which has high
antioxidant potential with plethora of health benefits. Therefore, the present study was
undertaken to examine potential of tomato as an antioxidant to enhance shelf life of ghee.
Description
Keywords
Dairy Chemistry, Study