Physico-chemical and sensory evaluation of different vanaspati ghee available in Pakistan

  • Mehmood Tahir PMAS-Arid Agriculture University, Rawalpindi
  • Ahmad Asif PMAS-Arid Agriculture University, Rawalpindi
  • Ahmed Anwaar PMAS-Arid Agriculture University, Rawalpindi
  • Wakeel Abdul PMAS-Arid Agriculture University, Rawalpindi
  • Khan Ahmed Saeed University of Agriculture, Faisalabad
  • Baig Humayun Haseeb PMAS-Arid Agriculture University, Rawalpindi
  • Rafique Asif PMAS-Arid Agriculture University, Rawalpindi
Keywords: vanaspati ghee, quality evaluation, brands, PSQCA, food safety

Abstract

The purpose of the present work was to access the physic-chemical and sensory quality of 40 brands of Vanaspati ghee commercially available in Pakistan. The quality of Vanaspati ghee is determined in term of different physicochemical tests such as free fatty acid value, rancidity, color, smell, physical appearance, refractive index, and presence of vitamins. Analysis results showed that Free Fatty Acid value and rancidity value significantly deviate from the standards set by Pakistan Standard and Quality Control Authority (PSQCA). While color, refractive index, appearance and smell values are in compliance with the standards set by PSQCA. Analysis results also disclose that only 52.5% brands contain vitamins and only 3 brands were found to meet with all major national and international specifications. The above results showed severe deviation of product development from the standards of PSQCA.

Published
2013-03-07
How to Cite
1.
Tahir M, Asif A, Anwaar A, Abdul W, Ahmed Saeed K, Humayun Haseeb B, Asif R. Physico-chemical and sensory evaluation of different vanaspati ghee available in Pakistan. Innovative Romanian Food Biotechnology [Internet]. 7Mar.2013 [cited 5May2024];(12):61-8. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3417
Issue
No 12 (2013)
Section
Articles

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