Comparison of different methods of monitoring the secondary stage of oxidation of ghee | Zendy

Mehta Bhavbhuti M | Zendy; Aparnathi Kishorkumar D | Zendy; Darji Vijaykumar B | Zendy

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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.

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