Efecto del aceite esencial de orégano y romero sobre la estabilidad oxidativa, propiedades físicas y sensoriales de un ghee saborizado

The oxidation of fats is a critical issue in products with high lipid content. Ghee, being a fatty food, is susceptible to oxidation, which affects its shelf life and sensory properties. This research evaluated the effect of oregano and rosemary essential oils on the oxidative stability, physical properties, and sensory attributes of a flavored ghee. A completely randomized design (CRD) was applied with linear regression analysis to assess the physical properties, oxidative stability, and shelf life of the ghee. Each treatment consisted of 250 grams of ghee, with three essential oil concentrations (0.1%, 0.2%, 0.3%). The methods included: measurement of peroxide value (INEN - ISO 3960), smoke point (NMX-F-048-SCFI-2012), and melting point (Thiele tube method). An accelerated aging test was conducted in an incubator at 35°C for 42 days, with samples taken at 0, 14, 28, and 42 days for respective analyses. Sensory evaluation was conducted with 80 untrained tasters. The results indicate that oregano essential oil at a 0.3% concentration was effective in enhancing the oxidative stability of the ghee, extending its shelf life up to 158 days. However, no significant effects were observed on the physical properties. In the sensory test, tasters preferred the oregano flavor at a lower concentration (0.1%), suggesting that, although the higher concentration is beneficial for stability, it may not be the best option in terms of flavor acceptance.

• المؤلف الرئيسي: Muñoz Velásquez, Kenny Lenín (author)
• مؤلفون آخرون: Párraga Mendoza, Jeniffer Katherine (author)
• التنسيق: bachelorThesis
• اللغة: spa
• منشور في: 2025
• الموضوعات: Antioxidantes naturales; Mantequilla clarificada; Vida útil acelerada; Rancidez
• الوصول للمادة أونلاين: http://repositorio.espam.edu.ec/handle/42000/2661