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Comparison of different methods of monitoring the secondary stage of oxidation of ghee
Author(s) -
Mehta Bhavbhuti M,
Aparnathi Kishorkumar D,
Darji Vijaykumar B
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12232
Subject(s) - thiobarbituric acid , flavour , chemistry , food science , antioxidant , biochemistry , lipid peroxidation
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.