Ghee - How To Increase The Shelf Life?

Ghee is a fat rich dairy products product of Indian beginning and also its western equivalent is butteroil. When ghee is stored under ambient temperature level, it goes through oxidative wear and tear. 

The oxidation of unsaturated fats produces hydroperoxides as well as their succeeding breakdown items viz. aldehydes, ketones, reduced molecular weight acids and also oxy acids. These elements are accountable for the growth of off flavors in ghee.

 

The Food Adulteration rules as modified in 1976 allow the enhancement of 0.02% by weight of butylated hydroxy anisole (BHA) as well as butylated hydroxy toluene (BHT) either singly or in combination in to the ghee. 

The issue is the constant use these antioxidants cause teratogenic or cancer causing effect in little animals and also primates.

 

In old days, it was an usual practice in India to add betel leaves and curry leaves to the butter throughout the information process of best Cow Ghee production. Yet it is currently identified that these substances certainly have antioxidant properties.

which will certainly not just improve the life span and preference of the item but also they are risk-free to the customers.

 

A scientific study was accomplished to research the antioxidant residential or commercial property of betel and also curry leaves at various focus when they are steamed throughout the clarification process of ghee production. 

The findings show that the first peroxide worth of ghee (0.00) showed no boost up to 1 month of storage space at 30 ° C. Yet the control examples revealed a steep boost in peroxide worth after 60 days of storage. 

Ghee samples treated with 1% curry leaves were located to be the most immune up to 135 days. The betel leaves at 1% focus seemed most acceptable and also steady even after 147 days of storage space at 30 ° C

 

The degree of hydrolysis of ghee throughout the storage space is gauged by titration for free fatty acid (oleic acid). After a month storage, there is a modern increase in complimentary fat material. 

The control example of ghee (not treated with any type of anti oxidant) revealed an one hundred percent increase in free fat material (after thirty days) where as the betel leaves dealt with ghee (at 1% level) used optimal defense to the ghee from hydrolysis.

 

It is observed that the plant leaves (curry as well as betel leaves) consist of phenolic substances such as 

hydroxychavicol, eugenol, as well as certain amino acids such as asparagine, glycine, serine, aspartic acid, glutamic acid, threonine, alanine, proline, and also tryptophan which might possess antioxidant properties and also assist to enhance the shelf life of ghee.

 

A small reduction in the iodine value from 35.9 in control to 35.6 in treated ghee examples is observed when the samples are stored at 30 ° C for 147 days. Ghee samples treated with chemical anti-oxidants revealed comparable outcomes. 

Ghee examples created with curry and betel leaves showed a decreased butyrorefractometer (BR) reading. The compounds that enter to option throughout the explanation process may be in charge of the decreased BR reading times of India.

 

To conclude, the betel and curry leaves can act as a potent antioxidant at 1% concentration without any adverse impact on the organoleptic homes of the ghee and also help change the BHA and BHT to prolong the life span of ghee.