Author(s):

Tanmay Hazra, Rohit Sindhav, Manishkumar Parmar, Amit Patel and KD Aparnathi

Abstract: Ghee (Clarified butterfat), a popular dairy product of the Indian subcontinent, develops off-flavor during storage due to autoxidation. Addition of tomato skin, a source of natural antioxidants, @ 0.4%, increased the antioxidant potential of ghee in terms of without affecting sensory and physicochemical properties. Peroxide value analysis revealed that shelf life of ghee added tomato skin was significantly higher than that of control ghee. Thus the study suggested that tomato skin could be used as a source of natural antioxidants for increase the oxidative stability of ghee.

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