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Curry Leaves – A Solution for Rancidity

The shelf-life of the banana chips fried in unrefined coconut oil is however short because of rancidity

The mesmeric or say characteristic flavour and taste of Kerala’s special banana chips fried in coconut oil have appealed to the food lovers of the national and international community. The shelf-life of the banana chips fried in unrefined coconut oil is however short because of rancidity.

The researchers have now found a solution to the fast occurring rancidity. Add dried curry-leave powder to the oil used for frying the chips to put the rancidity beyond the boundary for a longer period. To get still more shelf-life use laminated polythene pouches instead of thin polythene pouches.

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