Question

"Maximum peroxide value permitted in ghee by FSSR"

• A. Not defined
• B. 0.6 Milliequivalent of Oxygen/Kg fat
• C. 0.4 Milliequivalent of Oxygen/Kg fat
• D. $<$2 milliequivalent of oxygen/kg fat

Hint:

While the peroxide value is used in laboratory testing to evaluate ghee rancidity, it is not a defined regulatory standard under FSSAI. The primary regulatory fat quality markers remain the RM value, BR reading, and free fatty acids (FFA).

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
The peroxide value (PV) is a chemical index used to measure the concentration of primary oxidation products (hydroperoxides) in fats and oils.
It is expressed as milliequivalents of active oxygen per kilogram of fat.
While the peroxide value is a useful laboratory indicator of early lipid oxidation, its inclusion in regulatory standards varies depending on the specific food category and country.

Step 2: Detailed Explanation:
Under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, FSSAI has prescribed extensive standards for ghee.
These standards include:
Reichert-Meissl (RM) value.
Polenske value.
Butyro-refractometer (BR) reading at 40$^\circ$C.
Moisture content (maximum 0.5% m/m).
Free fatty acids (as oleic acid, maximum 0%).
However, FSSAI does not define a maximum limit for the peroxide value of traditional dairy ghee within these standards.
Peroxide values are defined for other processed fats, such as margarine, fat spreads, and certain refined vegetable oils, but are omitted for pure ghee.
Therefore, the maximum peroxide value for ghee is "Not defined" in the FSSR.

Step 3: Final Answer
The maximum peroxide value permitted in ghee by FSSR is not defined.