DEVELOPMENT OF DPPH INDICATOR BASED METHOD FOR THE DETECTION OF VEGETABLE OILS ADULTERATION IN GHEE

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dc.contributor.advisorDr. Smitha Balakrishnan
dc.contributor.authorJoshi Hardiben Prakashbhai
dc.date.accessioned2021-06-09T08:14:59Z
dc.date.available2021-06-09T08:14:59Z
dc.date.issued2019
dc.description.abstractGhee is a class of clarified butter which is highly expensive and is often susceptible to adulteration with cheaper fats and oils. Lower chain fatty acids are unique to milk fat and they impart characteristic BR reading to ghee. Unsaturated fatty acids in ghee are less compared to vegetable oil which imparts a lower iodine value to ghee. There is a need to check reliability of various methods suggested for the detection of vegetable oils in ghee. The present study is to assess the suitability of different published analytical methods and to develop reliable test for detection of vegetable oils (cotton seed oil, groundnut oil, sunflower oil, corn oil, rice bran oil, palm oil, coconut oil, HVO and sesame oil) in ghee using DPPH reduction reaction. Studies on sensory characteristics of ghee revealed that sensory analysis alone cannot establish the adulteration of ghee by vegetable oils. The present study showed that estimation of BR (RI) reading and iodine value confirmed the ineffectiveness of these method in detecting adulteration of ghee with vegetable oils.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810169777
dc.keywordsDPPH, DETECTION, VEGETABLE OILS, ADULTERATION, GHEEen_US
dc.language.isoEnglishen_US
dc.publisherDEPARTMENT OF DAIRY CHEMISTRY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANANDen_US
dc.subDairy Chemistryen_US
dc.themeDEVELOPMENT OF DPPH INDICATOR BASED METHOD FOR THE DETECTION OF VEGETABLE OILS ADULTERATION IN GHEEen_US
dc.these.typeM.Tech.en_US
dc.titleDEVELOPMENT OF DPPH INDICATOR BASED METHOD FOR THE DETECTION OF VEGETABLE OILS ADULTERATION IN GHEEen_US
dc.typeThesisen_US
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