National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Unlike all other indigenous milk products, ghee has a remarkably long keeping quality. The keeping quality of ghee is adversely affected by increase in acidity and development of oxidized off-flavours. Therefore, the flavour stability of ghee is usually assessed by estimating free fatty acids and peroxide value. The study was conducted to know the storage stability of market ghee samples collected from organized and unorganized sector in Bengaluru stored at 60°C during the storage period of 25 days. Peroxide value (PV) and free fatty acids (FFA) of ghee samples were analyzed during the study. The study revealed that peroxide value and FFA values were higher in the unorganised sector ghee samples indicating lower storage stability compared to control and organised sector of market ghee samples at elevated storage temperature of 60°C.
Citations |
 |
 |
 |
 |
