Oxidative stability of ghee clarified at various time: Temperature combinations

Abstract

Ghee is a clarified dairy fat esteemed for its unique flavor and durability. This research investigated the oxidative stability and sensory attributes of ghee clarified at 115 °C and 120 °C for durations of 5, 10, and 15 minutes, thereafter held at room temperature and 60 °C for one month. The results from Thiobarbituric acid (TBA) tests indicated that lipid oxidation increased with extended storage duration and elevated temperatures. Samples clarified for a shorter time exhibited increased oxidation compared to those clarified for 15 minutes (G3 and G6), with G6 showing the minimal oxidation. The clarification and storage conditions did not influence the flavor, texture, color, appearance, or general acceptance of the samples. The results indicate that clarifying ghee at 120 °C for 15 minutes reduces oxidation during storage while preserving sensory quality. This enhances the shelf life and oxidative stability of the ghee.