FFA Test for Ghee: Procedure and Interpretation

The FFA test is a quick and easy way to determine the quality of ghee. It is a standard test that is used by food manufacturers and quality control laboratories to ensure the safety of ghee products.

Ghee with a high FFA content is not safe to consume. FFAs can irritate the digestive system and cause nausea, vomiting, and diarrhea. In addition, FFAs can promote the growth of harmful bacteria.

Materials:

1. 0.1 N sodium hydroxide (NaOH) solution

2. 95% ethanol

3. Phenolphthalein indicator solution

4. Analytical balance

5. Burette

6. Conical flask

7. Pipette

Procedure:

1. Weigh 5 grams of ghee into a 250 ml conical flask.

2. Add 50 ml of 95% ethanol to the conical flask.

3. Boil the mixture for 5 minutes in a water bath.

4. Add 1 ml of phenolphthalein indicator solution to the mixture.

5. Titrate the mixture with 0.1 N NaOH solution until a permanent pink color is obtained.

6. Record the volume of NaOH solution used in the titration.

Calculation:

FFA (%) = (Volume of NaOH solution used in the titration x Normality of NaOH solution x 282.2) / (Weight of ghee sample in grams x 1000)

The FFA value of ghee is typically expressed as a percentage of oleic acid. Ghee with a high FFA value will have a rancid taste and odor.

Interpretation of results:

• FFA < 0.5%: Good quality ghee

• FFA 0.5-1.0%: Acceptable quality ghee

• FFA > 1.0%: Poor quality ghee

If the FFA value of your ghee sample is greater than 1.0%, it is not recommended to consume it.