QUALITY EVALUATION OF COW BUTTER AND GHEE VALORISED WITH SELECT ANTIOXIDANTS OF NATURAL SOURCES
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Date
2022
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Journal ISSN
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Publisher
ICAR-SRS-NDRI, KARNAL
Abstract
Butter and ghee are major fat rich dairy products; these fat rich dairy products
undergo spoilage during prolonged storage due to autoxidation. The end products
formed from the lipid oxidation results in the production of objectionable flavour and
odour; some of the secondary and tertiary end products of oxidation can cause
diarrhoea and the free radicals formed can be of carcinogenic in nature. Since, the
addition of synthetic antioxidant(s) is prohibited by the FSSAI, an attempt was made
to prepare butter and ghee enriched with carotenoids as natural sources of
antioxidants. The β-carotene is a natural yellow-red coloured carotenoid pigment. It
is an important precursor for vitamin A and used as a colorant in the food industry
under the numbers E-160. In this study, using Box Behnken Design methodology,
optimization study was carried out for extraction of the β-carotene from carrot and
microbial source, and in place of chemical solvents ghee was used as a solvent in
the ultrasonication extraction process. Ultrasonication power, extraction time, and
carrot powder to ghee ratio were optimized for extraction of β-carotene rich
antioxidant ingredient. The optimized butter and ghee were prepared by subjecting
the antioxidant rich extract during the working stage in butter and after clarification
process in the ghee samples. The optimized butter and ghee product were found to
be superior in terms of sensory properties and colour parameter than the control
samples. The physico-chemical quality indicator was found to be unaltered and their
values were on par with the specifications given by FSSAI. Sensory analysis and
accelerated storage study was done till the sample became unacceptable. It was
observed that the total phenolic content in the optimized ghee was found to be 88.36
gallic acid equivalent (GAE)/gm fat and for control ghee it was 9.61 GAE/gm fat and
for butter it was 65.21 GAE/gm fat and for control butter it was 6.26 GAE/gm fat and
also exhibited enhanced antioxidant activity. This study resulted in development of a
green bio-refining method for extraction of β-carotene from natural source. The
extracted beta-carotene rich antioxidant ingredient is also a potential alternative to
Annato as a colourant in the butter. The study also resulted in creating an ingredient
with 3 functionalities as a source of provitamin of A, colourant and natural
antioxidant.