Application of particle analysis and colour parameters for detection of adulteration of cow ghee with vegetable fat derived from image analysis.

Abstract

Abstract

Ghee is a clarified butter fat, most widely used milk product in Indian sub-continent, due to its pleasant taste and appetizing aroma. Because of its high nutritional value, unique flavour, variable nature and high demand its adulteration has always been a serious concern. Various analytical and sophisticated instrumental methods are available, each having its own advantages and disadvantage. In this research an attempt was made to develop a methodology for detection of adulteration in cow ghee with vegetable fat by using image analysis technique called particle analysis and colour measurement. ImageJ an open license free software and flatbed scanner was used for image processing and acquiring images respectively. Particle count, equivalent particle diameter, yellowness index and whiteness index was measured for pure cow ghee and compared with adulterated ghee of 5%, 10%, 15% and 20% vegetable fat. It was found that in all seven different trials the pure ghee was having significantly higher particle count, smaller equivalent particle diameter, more yellowness index and less whiteness index than that of adulterated ghee at each level of adulteration (P<0.05).

The method can be readily employed as an alternative method to routine laboratory adulteration detection had the advantages of convenience, rapidity, accuracy, large sample size handling, repeatability and economical by critically following the developed protocol.