Development of Rapid Grading Method For Quality Analysis of Ghee Using Fourier Transform Near Infra Red (FT-NIR) Spectroscopy

Abstract

Ghee is one of the important fat sources in our diet. The ghee loses its quality due to increased rancidity. Hence, a rapid grading method is required in the industry since the quality of the ghee varies according to its storage time in the market. The present study aimed to develop the rapid grading method using FT-NIR spectroscopy. The quality of the ghee was graded with two parameters mainly moisture and FFA. The FFA and moisture content of the ghee was analyzed with the chemical method, and it was used to develop the spectra for grading of ghee. The spectra of the samples were obtained and the model was calibrated and validated. The performance of the model was analyzed by R2 and RMSEcv.The coefficient of determination (R2) was > 95 % for moisture and FFA showed higher accuracy. The Residual Predictive Deviation(RPD) of the model was 5.71 and 6.36 for moisture and FFA, respectively which is greater than 3 showed the excellence of prediction. The time taken for the FT-NIR to analyze the moisture and FFA of the unknown sample was 25 s. The FT-NIR was useful for rapid quality grading of ghee.

DOI

https://doi.org/10.29321/MAJ.10.500002

Pages

127 - 133

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords