Study on physico-chemical properties of adulterated ghee sample for development of voltammetric sensing method

Abstract

The superiority of ghee over other fats and oils in terms of flavor and nutritional properties makes it susceptible to adulteration with cheaper fats and oils. Fraudulent practices like this could tarnish the image of dairy industry. The present work is the study of physical and chemical properties of pure cow ghee adulterated with soybean oil. Saponification value, viscosity and yellowness (b* value) showed decreasing trend with increasing level of adulteration with R2 value as 0.98, 0.88 and 0.99 respectively. Refractive index showed increment with R2=0.99. Apparent solidification time showed significant increase as level of adulteration rises. Tocopherol content of samples was found directly proportional to level of adulteration with R2=0.88. This correlation further will be useful to develop sensing voltammetric method for detection of adulteration in ghee.