Dr. Amit Kumar JainChaudhari Mihirkumar2021-06-052021-06-052019https://krishikosh.egranth.ac.in/handle/1/5810169601Ghee, a fat rich dairy product, undergoes oxidative deterioration under ambient conditions of storage. Use of natural antioxidants to retard such deterioration gained popularity. Moringa oleifera is considered as good source of natural antioxidants. However, limited work has been reported for utilization of M. oleifera as a possible antioxidant in ghee. Therefore, the present study was undertaken to examine potential of M. oleifera as an antioxidant to control the oxidative deterioration of ghee.EnglishThesis