Effect of Some Natural Antioxidants on Free Fatty Acid and Peroxide Value of Ghee During Storage
P. N. Thakar
M. C. College of Dairy Science, GAU, Anand Campus, Anand-388 110
Corresponding author
P. §. Prajapati
M. C. College of Dairy Science, GAU, Anand Campus, Anand-388 110
A. J. Pandya
M. C. College of Dairy Science, GAU, Anand Campus, Anand-388 110
K. G. Upadhyay
M. C. College of Dairy Science, GAU, Anand Campus, Anand-388 110
S. H. Vyas
M. C. College of Dairy Science, GAU, Anand Campus, Anand-388 110
Abstract
Changes in free fatty acid (FFA) and peroxide value (PV) of ghee samples addeq with curry, betel and dramstick leaves at 1.0 and 3,0% levels were studied at an interval of one month during a storage period of 12 months at ambient tempera. tures, Their effects were compared with legally permitted levels of BHA, BHT and their combination. It was observed that only curry leaves could protect ghee from hydrolytic rancidity while betel and drumstick leaves, alongwith BHA, BHT or their combination, gave higher FFA values in comparison to control, the value being maxi. mum in case of drumstick leaves. None of the natural antioxidants studied in the present investigation could protect ghee from oxidative deterioration and on the con- trary, gave higher PV than control, while chemical antioxidants were effective in this respect. Lower favour and colour scores and lower colour score were obtained in ghee samples added with curry and betel leaves, respectively,