By DilrubaAkter Mir, Md. Sahidul Islam,AdityaChowdhury Avi, Goutam Kumar Debnath, Sharmin Zaman and Md. Saiful Bari
Publisher : Bangladesh Journal of Veterinary and Animal Sciences
Bangladesh Journal of Veterinary and Animal Sciences Vol. 12, (No. 2, July – December 2024)
Abstract:
The present experiment was conducted to assess the quality of Gheefrom six different brands available in Bangladesh namely Brand1 (B1),Brand2 (B2), Brand3 (B3), Brand4 (B4), Brand5 (B5) and Brand6 (B6). The study was aimed to investigate the quality of ghee by comparing with the standard of Bangladesh Standard and Testing Institution (BSTI). The Ghee samples were collected and analyzed to know the moisture (%), fat (%), acid value, free fatty acid (FFA), melting point, iodine value, saponification value, peroxide value, and identify types of adulterants added such as vanaspati, sweet potato, mashed potato or other starches, old and rancid ghee, synthetic coloring matter, coal tardyes, animal fat-tallow or lard and waxes. The data revealed that all the chemically analyzed values differed significantly (P<0.05) fromeach other of the brands. The moisture content was within the BSTI standard. Significant variations (P<0.05) in fat, acid value, FFA, melting point, iodine value, saponification value, and peroxide value among different ghee brands were also found. The iodine value washigh in all other 5 brands, and low saponification values were detected between the samples. No starch, synthetic coloring matter, coal tar dyes, animal fat, or waxes were detected except for some rancidity in B2, which indicated that good sanitary measures were adopted during the manufacture of the supplied ghee samples. The results indicated that the supplied ghee samples were not satisfactory in terms of BSTI standards, as B1 brand ghee contains a high melting point and peroxide value with a low iodine value. Therefore, all the brands should ensure their quality properly for the consumer.
