Home
Resource
Effect of modern and traditional methods of preparation on the composition and flavor profiles of ghee
PDF
PDF format is widely accepted and good for printing.
Plug-in required
PDF-1(26.98 MB)
Citation & Export
View Usage Statistics
Staff View

Citation & Export
Hide

Simple citation

Bhide, Neha M.. Effect of modern and traditional methods of preparation on the composition and flavor profiles of ghee. Retrieved from https://doi.org/doi:10.7282/T3QV3K0D

Export

Click here for information about Citation Management Tools at Rutgers.

Statistics
Hide

Description

TitleEffect of modern and traditional methods of preparation on the composition and flavor profiles of ghee
NameBhide, Neha M. (author); Karwe, Mukund V (chair); Hartman, Thomas G (co-chair); Franke, William C (internal member); Rutgers University; Graduate School - New Brunswick
Date Created2014
Other Date2014-10 (degree)
SubjectFood Science, Ghee, Dairy processing
Extent1 online resource (xv, 162 p. : ill.)
DescriptionGhee is a clarified milk-fat product originally from India. Ghee is prepared traditionally by culturing whole milk with lactic acid bacteria, prior to further processing steps. Industrially ghee is made by directly heating cream separated from whole milk. This research focuses on comparing chemical profiles of ghee made from different sources of milk and by different methods of preparation. Raw (non-pasteurized, non-homogenized) organic-grass fed cow milk and regular diet fed cow milk was obtained from Birchwood Farms, PA and Readington Farms, NJ respectively. Bacterial culture typical to ‘Dahi’ or Indian-style yogurt was obtained from Danisco. Ghee samples were made using these materials by three different methods (Direct cream method, Traditional method and Cultured cream method). Fatty acid profiles were elucidated using the FAMEs method using GC-MS. Non-saponifiable matter was analyzed using GC-Ms as well. Headspace volatiles were analyzed to elucidate differences in flavor profiles. Sensory evaluation was carried out on ghee made from grass-fed cow milk to identify whether the methods of preparation had an impact on the aroma profile. The results from all the analyses were compared for the different samples. Non-detectable differences were found in the fatty acid profiles and the non-saponifiable fractions of the different ghee samples. Cholesterol content in each sample was calculated. Method of preparation did not affect the chemical profiles of ghee significantly. Concentration of fatty acids was not affected by the source of milk or the method of preparation. This was analyzed by doing a two-factor ANOVA (Analysis of Variance). However, significant differences were found in their aroma profiles (based on sensory evaluation), instrumental color measurements and headspace volatile profiles. Thus the source of milk or method of preparation did not affect the fatty acid profiles of ghee however, method of preparation influenced the sensory properties and the flavor profiles.
NoteM.S.
NoteIncludes bibliographical references
Noteby Neha M Bhide
Genretheses, ETD graduate
Persistent URLhttps://doi.org/doi:10.7282/T3QV3K0D
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
Version 8.5.5
Rutgers University Libraries - Copyright ©2024