Effect of Selected Vegetable Oils on Physico-chemical Characteristics of Cow Ghee
KS Chauhan
*
Department of Dairy Chemistry, Sheth M. C. College of Dairy Science, Kamdhenu University, Anand – 388 110, India.
AK Jain
Department of Dairy Chemistry, Sheth M. C. College of Dairy Science, Kamdhenu University, Anand – 388 110, India.
AB Chauhan
Department of Dairy Chemistry, Sheth M. C. College of Dairy Science, Kamdhenu University, Anand – 388 110, India.
SC Parmar
Department of Dairy Chemistry, Sheth M. C. College of Dairy Science, Kamdhenu University, Anand – 388 110, India.
Mukesh Sonawane
IndiFOSS Analytical Pvt. Ltd., Ahmedabad – 380 060, India.
Deep Gurjar
IndiFOSS Analytical Pvt. Ltd., Ahmedabad – 380 060, India.
BM Mehta
Dairy Chemistry Department, College of Dairy Science, Kamdhenu University, Amreli – 365 601, India.
*Author to whom correspondence should be addressed.
Abstract
Effects of vegetable oils viz. palmolein, cotton seed oil and soyabean oil were evaluated on physico-chemical characteristics of cow ghee. This helps identify detectable adulteration levels useful for quality control and authentication of cow ghee, enabling detection of vegetable oils such as palmolein, cotton seed oil and soyabean oil. Cow ghee samples were added with these vegetable oils individually at various levels, i.e. 5, 10, 20, 30 and 50 per cent. Moisture, butyro-refractometer reading, refractive index, Reichert-Meissl value, Polenske value, free fatty acids, iodine value and saponification value of these samples were analysed. Butyro-refractometer reading, refractive index, Reichert-Meissl value, iodine value and saponification value differed significantly with increasing level of adulteration, particularly from 10 to 20 per cent and above, depending on the type of oil. Moisture content, Polenske value and free fatty acids demonstrated no significant change with increasing level of adulteration. Addition of vegetable oils in cow ghee can be detected by knowing the corresponding changes occurring in some of the physico-chemical characteristics of ghee samples such as Reichert-Meissl value, Butyro-refractometer reading and Iodine value.
Keywords: Cow ghee, palmolein, cotton seed oil, soyabean oil, physico-chemical characteristics, adulteration