23-Title: Effect of docosahexaenoic acid (DHA) on the physico-chemical properties of cow ghee
Authors: Sonam Naagar, Raman Seth and Ruby Siwach
Source: Ruminant Science (2014)-3(1):109-116.
How to cite this manuscript: Naagar Sonam, Seth Raman and Siwach Ruby (2014). Effect of docosahexaenoic acid (DHA) on the physico-chemical properties of cow ghee. Ruminant Science 3(1):109-116.
An attempt was made in the present investigation to study the keeping quality of cow ghee by addition of algal oil (DHA) at 0.5% and 1% concentration in the presence of synthetic anti-oxidants like AP, BHA and TBHQ by examining BR reading, iodine value and moisture content during the storage period at 30 °C and refrigeration temperature. Effect of three synthetic antioxidants viz. AP, BHA and TBHQ at a concentration of 200 ppm stored at 30 °C on BR reading in ghee during storage was found to be non-significant. However, the effect of storage on BR readings in cow ghee containing antioxidants was found to be significant. TBHQ showed minimum change in BR reading as compared to other two antioxidants (BHA and AP) as well as control which proved TBHQ as better antioxidant. At refrigeration temperature (8-10 °C), there was no significant difference among the three antioxidants and they didn’t differ significantly from control. The average BR reading was lowest for the pure ghee and highest for TBHQ at 0.5% and 1% DHA concentration. The effect of antioxidants during storage period on iodine value was found to be significant in pure ghee, 0.5% DHA and 1.0% DHA ghee stored at 30 °C. The effect of antioxidants in pure cow ghee, 0.5% and 1% on iodine content at refrigeration temperature was found to be non-significant during the storage period.
Iodine value in pure cow ghee and ghee supplemented with 0.5% and 1% of DHA from algal oil at refrigeration temperature ranged from 35.23 to 34.64; 35.98 to 35.57 and 36.16 to 35.87 respectively during storage period. The effect of antioxidants in ghee and storage period on moisture content was found to be non-significant. The overall mean of moisture content was 0.17%. It was concluded that keeping quality of cow ghee was maintained better by addition of algal oil (DHA) at 0.5% DHA in the presence of synthetic anti-oxidant TBHQ.
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