alexa Process Line of Cooking Oil and Vegetable Ghee (Vanaspa
ISSN: 2321-6204

Research & Reviews: Journal of Food and Dairy Technology
Open Access

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Research Article

Process Line of Cooking Oil and Vegetable Ghee (Vanaspati) and their Analysis during Processing

Asim Shabir*

National Institute of Food Science & Technology, University of Agriculture, Faisalabad,Pakistan, ZipCode-38000.

*Corresponding Author:
Asim Shabir
National Institute of Food Science & Technology
University of Agriculture, Faisalabad,Pakistan
ZipCode-38000
Tel:00923246435874
E-mail: [email protected]

Received date 16/12/2015; Accepted date 23/03/2016; Published date 29/03/2016

 

Abstract

This study was conducted to evaluate the process line and quality of cooking oil and vanaspati ghee manufactured in Madni ghee mills (pvt) Ltd. in Pakistan. The commercially available brands were investigated for free fatty acid, peroxide value, smell, weight, color, rancidity, foreign matter,appearance and cold point. Analysis showed that free fatty acid, peroxide,smell, weight and rancidity value significantly same as standards set by Pakistan standard quality control authority (PSQCA). These results confirm the product development under the hygienic conditions and quality limits sets by Pakistan standard quality control authority.

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