Abstract
The potential of lycopene extract, to enhance the shelf life of anhydrous buffalo milk fat, at five levels, viz. 30, 60, 90, 120 and 150 ppm, was evaluated. Lycopene was found significantly (P < 0.05) effective in preventing the development of oxidative rancidity. The overall preference score for samples containing 30, 60, 90, 120 and 150 ppm of lycopene were 7.43, 7.60, 7.80, 7.96 and 7.90, respectively, and found to be significantly higher than the control (no lycopene, 6.79). The overall preference score with 200 ppm BHA was 7.94, which was not significantly different from ghee samples containing 120 and 150 ppm lycopene.
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