Comparison of different methods of monitoring the secondary stage of oxidation of ghee |
| |
| Authors: | Bhavbhuti M Mehta Kishorkumar D Aparnathi Vijaykumar B Darji |
| |
| Affiliation: | 1. Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India;2. Department of Agricultural Statistics, College of Agriculture Information Technology, AAU, Anand, Gujarat, India |
| |
| Abstract: | Thiobarbituric acid value (TBA), ρ‐anisidine value (ρ‐AnV) and carbonyl value (CV) were compared with sensory scores in monitoring the oxidation of ghee. The latter used a 9‐point hedonic scale for flavour. Six samples of ghee were stored at 80 °C and samples were removed at 48‐h intervals. Correlation coefficients of the chemical values with flavour scores were CV ?0.664, TBA ?0.521 and p‐AnV ?0.356, suggesting that the CV was the most suitable of the methods tested. |
| |
| Keywords: | Ghee Lipid oxidation TBA value ρ ‐Anisidine value and Carbonyl value |
|
|
