• DR.SHASHIKANT PARDESHI
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In this study an attempt has been made to investigate the applicability of BTTT to different edible cooking oils obtained from different parts of India and thereby examine the influence of geographical variations on BTTT. In the present work, the cottonseed oils used for analysis, such as refined cotton seed oil (rct, Fortune plus) (20.8), filtered groundnut oil(fgn, fortune) (40.4), premium kacchi ghaani mustard oil (Pkgmu, Mustdil) (26.7),refined sesame (rsm, Tiloni) (20.9), nigerseed(ngs, Crashola) (27.5) and safflower oils(sf, Annapurna) (15.6) exhibited BTT in the range of 15.6 to 40.40C. The result have demonstrated the reproducibility through the analyzed data. Hence It is observed that cottonseed oil fulfils BTTT values as per Regulation (Food Products and Standards and food additives) 2011 of Food Safety Standards and Act 2006. The standard mean error is in between 0.06-0.09 in case of BTT. The BTTT method is cheaper, easier, requires little laboratory infrastructure and recognized as a convenient qualitative tool for identification of different varieties of oils.

Different edible cooking oils,Purity, BTTT.

"Assessing the Purity of different edible cooking oils available in local markets of India using Bellier Turbidity Temperature Test (BTTT) ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.198-204, June 2019, Available :http://www.jetir.org/papers/JETIR1907169.pdf

"Assessing the Purity of different edible cooking oils available in local markets of India using Bellier Turbidity Temperature Test (BTTT) ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp198-204, June 2019, Available at : http://www.jetir.org/papers/JETIR1907169.pdf