COMPARATIVE KEEPING QUALITIES of SYNTHETICALLY FLAVORED BUTTER OIL, BUTTER OIL and GHEE

Abstract

The keeping quality of synthetically flavored butter oil (FBOS) in comparison to butter oil (BO) and ghee (heat clarified butterfat packaged in tin and polyethylene packages was evaluated organoleptically and by chemical tests viz. free fatty acids (FFA) level, peroxide value (PV), total carbonyl content (TCC) and moisture content (MC). FBOS and BO had lower average flavor score (FS), FFA level and MC and higher average PV and TCC than those in ghee. FBOS had higher average FS and PV than those in BO, variations in other parameters being nonsignificant. the keeping quality of FBOS was intermediate between that of ghee and BO. Fats in tin containers had significantly higher average FFA level, MC and lower PV than fats in polyethylene containers. the variations in average TCC and FS in fats in tin containers and polyethylene containers were nonsignificant. A firm generalized inference could not be drawn about the use of containers for the storage of various fat samples. As the oxidative changes compared to hydrolytic changes are of greater significance in the deterioration of FBOS and BO, tin packages should be preferred to polyethylene packages for the storage of FBOS and BO.