Effect on docosahexaenoic acid (DHA) supplementation on physico-chemical properties during heat clarification of cow butter

The effect on keeping quality of cow ghee due to addition of algal oil (DHA) in butter during heat clarification at 0.5% and 1% concentration in the presence of synthetic anti-oxidants like AP, BHA and TBHQ at 30°C and refrigeration temperature was studied. Effect of three synthetic antioxidants viz. AP, BHA and TBHQ at a concentration of 200 ppm stored at 30°C on BR reading in ghee during storage was found to be non-significant. However, the effect of storage on BR readings in cow ghee containing antioxidants was found to be significant. At refrigeration temperature (810°C), there was no significant difference among the three antioxidants and they didn't differ significantly from control. The average BR reading was lowest for the clarified ghee and highest for TBHQ at 0.5% and 1% DHA concentration. The overall mean of moisture content was 0.21%. The effect of antioxidants during storage period on iodine value was found to be significant in clarified ghee, 0.5% DHA and 1.0% DHA ghee stored at 30°C. The effect of antioxidants in clarified cow ghee and ghee supplemented with 0.5% and 1% of DHA from algal oil on iodine content at refrigeration temperature was found to be non-significant during the storage period. Iodine value in clarified ghee supplemented with 0.5% and 1% of DHA from algal oil at refrigeration temperature ranged from 35.59 to 35.35 and 35.81 to 34.95 respectively during storage period. It was concluded that keeping quality of cow ghee was maintained better by addition of algal oil (DHA) at 0.5% DHA in the presence of synthetic anti-oxidant TBHQ.