BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to development towards hybridization in oil seeds, reconsideration in laws is required. In this study an attempt has been made to investigate the applicability of BTTT to groundnut oils obtained from different varieties of seeds grown in different parts of India and thereby examine the influence of geographical variations on BTTT. In the present data analysis, low oil yielding groundnut seed varieties (% oil content: 35-40) such as Shivpuri (Sv) and SB11 exhibited BTT in the range of 39 to 39.5 0C while High oil yielding varieties (% oil content: 44-45) such as Rajasthan nago RD 1:10(RRD 1:10) and G10 Gujarat (G10g) displayed BTT in the range of 40-410C. The result have demonstrated the reproducibility through the analyzed data. Hence It is observed that groundnut oil fulfils BTTT values as per Regulation (Food Products and Standards) 2011 of Food Safety Standards and Act 2006. The coefficient of variation is in between 0.24-0.43 in case of BTT while in case of percentage of oil yielding, it is 0.12-0.43.

In present research work on characteristics of groundnut oil, Bellier Turbidity Temperature Test (BTTT) (acetic acid method), based on insolubility of Arachidic acid is used as a qualitative method for identification of pure groundnut oil.In this study an attempt has been made to investigate the applicability of BTTT to groundnut oils obtained from different varieties of seeds grown in different parts of India and thereby examine the influence of geographical variations on BTTT. In the present data analysis, low oil yielding groundnut seed varieties (% oil content: 35-40) such as RSB-103-87 andRS-1exhibited BTT in the range of 39 to 39.5 0 C while High oil yielding varieties (% oil content: 44-45) such asUF70-130 and Kopargaon-1(K-1) displayed BTT in the range of 40-41 0 C.The result have demonstrated the reproducibility through the analyzed data.HenceIt is observed that groundnut oil fulfils BTTT valuesas per Regulation (Food Products and Standards) 2011 of Food Safety Standards and Act 2006.The coefficient of variation is in between 0.24-0.43 in case of BTT while in case of percentage of oil yielding,it is 0.12-0.43.

Oils containing long saturated fatty acids give a precipitate at a particular temperature which is specific for the oil when their alcoholic soap solution is treated with dilute acetic acid solution and 70% ethyl alcohol. 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 different brands of edible cooking oils used for analysis, such as refined cottonseed oil(Fortune plus,rct)(19.8), Pure cottonseed oil(Tirupati, pct)(20.9), refined groundnut oil(RRO primio,rgn)(39.8), filtered groundnut oil(Snehdrop, fgn)(40.2), filtered groundnut oil(Dammani,fgn1)(40.5), kacchi ghaani mustard oil(Panghat, mukg)(26.8),Premium til oil(RRO Tildil, pt)(19.9),Sesame oil (Shakti, Ss) (20.9),Nigerseed oil(Fortune, ngs)27.5),Kardai ghani oil(Jijau, kg)(15.6). 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 0.06-0.12 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.