Vol. 11, Special Issue 8 (2022)

Author(s):
Binod Kumar Bharti and Anamika Das

Abstract:
Ghee is one of the major dairy products that has place an important role in the diet of the people of the Indian sub-continent due to ghee has a good flavour and aroma. The Ghee is evolved from word of Sanskrit Ghruta. Ghee is known by its several names in many languages; however, its common Indian name is represented as clarified butter fat. In the present investigation, flaxseed oil was added at three different concentration @ 5%, 10% and 15% and Brahmi leaves were also added @ 5%, 10%, 15% and 20% in cow ghee samples. The cow ghee samples were analysed for Antioxidant activity (% DPPH Radical scavenging activity). The highest mean value for chemical properties of Antioxidant activity (% DPPH Radical scavenging activity) was observed to be 29.00 for sample T11 and treatments T10, T12, T9, T7, T8, T6, T5, T3, T4, T2, T1, and T0 has the mean value of 28.75, 28.50, 28.25, 27.00, 26.75, 26.50, 26.25, 25.75, 25.50, 25.25, 25.00, and 22.50 respectively. It has been observed that when cow ghee samples were incorporated with 5% Brahmi leaves and the level of flaxseed oil increased from 5% to 15%, then the Antioxidant activity (% DPPH Radical scavenging activity) was found to increase significantly (p<0.05) from 25.00to 28.25. When cow ghee samples were incorporated with 10% Brahmi leaves and the level of flaxseed oil increased from 5% to 15%, then the Antioxidant activity (% DPPH Radical scavenging activity) was found to increase significantly (p<0.05) from 25.25 to 28.75.