Abstract

BTTT AS CONVENIENT QUALITATIVE TOOL FOR ASSESSING THE GUINENUITY OF DIFFERENT BRANDS OF GROUNDNUT OILS AVAILABLE IN MARKETS OF INDIA

Dr. Shashikant Pardeshi*

ABSTRACT

The BTTT method is cheaper, easier, requires little laboratory infrastructure and recognised as a convenient qualitative tool for identification of different variety of oils. In this study an attempt has been made to investigate the applicability of BTTT to different brands of groundnut oils obtained from different parts of India and thereby examine the influence of geographical variations on BTTT. In the present work, the groundnut oils used for analysis, such as Refined groundnut oil (39.5) (Rgn, fortune, goldnut), Refined groundnut oil (39.8) (Rgn1, Dalda), Refined groundnut oil (39.8) (Rg2, RRO primio), Refined groundnut oil (39.9) (Rg3, Postman), and Refined groundnut oil(40.2) (Rgn4, Vimal) exhibited BTT in the range of 39.5 to 39.90C. The result have demonstrated the reproducibility through the analyzed data. Hence It is observed that groundnut oil fulfils BTTT values as per Regulation (Food Products and Standards) 2011 of Food Safety Standards and Act 2006. The standard mean error is in between 0.25-0.45 in case of BTT. BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to development towards hybridization in oil seeds, reconsideration in laws is required.

Keywords: Vegetable oil, groundnut seed oil, BTTT.