National Academy of Agricultural Sciences (NAAS)
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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 |
Gheeis a traditional dairy product in India. Ghee is generally prepared from cow milk and buffalo milk andit hasgot a typical pleasing and appetizing aroma.In Ayurveda, ghee has been widely used as a medium for delivering different Ayurvedic medicine. Many types of herbal ghee are available in the market. In the present study, Investigation were made to observe the chemical changes that takes place in ghee supplemented with flaxseed oil and brahmi herbs during storage. Flaxseed oil and brahmi herbs are known for their health beneficials aspects. The sample of herbal cow ghee was analyzed for Reichert-Meissl Value, Polenske Value, Iodine Value, Saponification Value, Moisture Percentage, Fat Percentage, Antioxidant Activity (%DPPH Radical Scavenging Activity), Free Fatty Acid (% Oleic acid), Peroxide Value (Millimoles/gm of sample) and Thiobarbituric Acid (mg malonaldehyde/kg fat) at ambient temperature. Cow ghee samples of Free Fatty Acid, Peroxide Value and Thiobarbituric Acidwas increased significantly while radical scavenging activity (RSA) of cow ghee samples decreased significantly during storage at ambient temperature.
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