Abstract:Rice bran ethanol extract (RBEE) was used as a natural antioxidant at two concentrations (0.02% and 0.05% w/w) being added to buffaloes milk ghee. Butylated hydroxytoluene (BHT), the chemical antioxidant was also used at the concentration of 0.02 % w/w. Samples treated with natural (RBEE) and chemical (BHT) antioxidants were stored for 12 months at room temperature. The development of the flavour in the samples was estimated using Reichert-Meissl (RM), Polenske (PV) values, saponification number (SN) and Iodin… Show more
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