A study on the physico-chemical changes occurring in ghee (butter oil) during storage


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Authors

  • Saurabh Gosewade
  • Kamal Gandhi
  • Suvartan Ranvir
  • Anil Kumar
  • Darshan Lal

Keywords:

Ghee (butter oil), BHA, adulteration, Physico-chemical constants, antioxidant

Abstract

The effect of storage on physico-chemical changes in ghee in relation to oxidation with and without the addition of antioxidant (BHA at 0.02%) was studied. There was a small increase in Reichert Meissl (RM) value, Polenske value and saponification value, and there was a small decrease in iodine value, Butyro- refractometer (BR) reading at 40ºC, residual BHA content. Small increase in Peroxide value, Conjugated diene and free fatty acid content (% oleic acid) in ghee during storage at 37ºC was also seen and this increase was comparatively less in ghee samples added with antioxidant (BHA) than control ghee samples.

Author Biography

  • Saurabh Gosewade

    Scientist,

    Division of Dairy Chemistry, National Dairy Research Institute, Karnal (Haryana), India.

     

Downloads

Submitted

2016-05-10

Published

2017-02-22

Issue

Vol. 70 No. 1 (2017)

Section

DAIRY CHEMISTRY

How to Cite

Gosewade, S., Gandhi, K., Ranvir, S., Kumar, A., & Lal, D. (2017). A study on the physico-chemical changes occurring in ghee (butter oil) during storage. Indian Journal of Dairy Science, 70(1). https://epubs.icar.org.in/index.php/IJDS/article/view/58223