Vol. 12, Issue 6 (2023)

Author(s):
Yugal Kishor Naik, Vivek Sharma and Sumit Arora

Abstract:
Ghee is an expensive dairy product and therefore, has remained a target of adulteration with low priced fats. Ghee available in the market may be adulterated with different kind of vegetable oils/synthetic antioxidants. In the present study, investigation was made to observe the chemical changes like peroxide value and thiobarbituric acid value that takes place in ghee after being spiked with vegetable oils (Palm oil and Sunflower oil) and synthetic antioxidants (BHA and TBHQ) during storage at ambient temperature. The peroxide value and thiobarbituric acid of all samples were increased significantly at room temperature in the following trend PO >SFO> PO spiked PG> SFO spiked PG>PG>BHA spiked PG> TBHQ spiked PG and SFO> SFO spiked PG> PG> PO spiked PG> PO>BHA spiked PG> TBHQ spiked PG, respectively.