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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2507-2512
DOI: https://doi.org/10.20546/ijcmas.2020.909.313


Comparative Study on Keeping Quality of Market Ghee Samples
Niranjan1*, C. Kempanna2, Akshaykumar3, B.G. Shilpashree2, G. Poojitha4 and Pralhad5
1Hatsun Agro Products, Chennai, India
2Dairy Science College, Hebbal, Bengaluru, India
3ICAR-Krishi Vigyan Kendra, Bidar, India
4College of dairy technology, Shri Venkateshwara veterinary university, Tirupati, India
5ICAR-Krishi Vigyan Kendra Raichur, UAS, Raichur, India
*Corresponding author
Abstract:

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.


Keywords: Keeping quality, Ghee, Peroxide value, Free fatty acid
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How to cite this article:

Niranjan, C. Kempanna, Akshaykumar, B.G. Shilpashree, G. Poojitha and Pralhad. 2020. Comparative Study on Keeping Quality of Market Ghee Samples.Int.J.Curr.Microbiol.App.Sci. 9(9): 2507-2512. doi: https://doi.org/10.20546/ijcmas.2020.909.313