Vol. 5, Issue 2 (2017)
Evaluation of physico-chemical changes in Curcumin fortified buffalo Ghee during storage at 30±1˚C
Author(s): Jui Lodh and Kaushik Khamrui
Abstract: Ghee is one of the most widely used dairy products in Indian household. Shelf life of ghee therefore is a major concern for consumers who consume ghee throughout the year. Shelf life of ghee is extended by using synthetic antioxidants. One of the natural compound having antioxidative activity is Curcumin which can be added to ghee to improve its shelf life. In the present study, Ghee was incorporated with curcumin and the samples were stored at 30±1 ºC for 30 days. It was observed that the ghee samples in which curcumin were incorporated, they showed better resistance against development of peroxides, thiobarbituric acid (TBA) and Free Fatty Acid (FFA) than the ghee incorporated with Butylated Hydroxy Anisole. Ghee incorporated with curcumin showed stronger antioxidant activity in quenching free radicals.
Pages: 141-144 | 1420 Views 156 Downloads
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How to cite this article:
Jui Lodh, Kaushik Khamrui. Evaluation of physico-chemical changes in Curcumin fortified buffalo Ghee during storage at 30±1˚C. Int J Chem Stud 2017;5(2):141-144.
