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Effect of modern and traditional methods of preparation on the composition and flavor profiles of ghee

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TitleInfo
Title
Effect of modern and traditional methods of preparation on the composition and flavor profiles of ghee
Name (type = personal)
NamePart (type = family)
Bhide
NamePart (type = given)
Neha M.
NamePart (type = date)
1988-
DisplayForm
Neha M. Bhide
Role
RoleTerm (authority = RULIB)
author
Name (type = personal)
NamePart (type = family)
Karwe
NamePart (type = given)
Mukund V
DisplayForm
Mukund V Karwe
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
chair
Name (type = personal)
NamePart (type = family)
Hartman
NamePart (type = given)
Thomas G
DisplayForm
Thomas G Hartman
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
co-chair
Name (type = personal)
NamePart (type = family)
Franke
NamePart (type = given)
William C
DisplayForm
William C Franke
Affiliation
Advisory Committee
Role
RoleTerm (authority = RULIB)
internal member
Name (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (type = corporate)
NamePart
Graduate School - New Brunswick
Role
RoleTerm (authority = RULIB)
school
TypeOfResource
Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2014
DateOther (qualifier = exact); (type = degree)
2014-10
CopyrightDate (encoding = w3cdtf)
2014
Place
PlaceTerm (type = code)
xx
Language
LanguageTerm (authority = ISO639-2b); (type = code)
eng
Abstract (type = abstract)
Ghee 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.
Subject (authority = RUETD)
Topic
Food Science
Subject (authority = ETD-LCSH)
Topic
Ghee
Subject (authority = ETD-LCSH)
Topic
Dairy processing
RelatedItem (type = host)
TitleInfo
Title
Rutgers University Electronic Theses and Dissertations
Identifier (type = RULIB)
ETD
Identifier
ETD_5674
PhysicalDescription
Form (authority = gmd)
electronic resource
InternetMediaType
application/pdf
InternetMediaType
text/xml
Extent
1 online resource (xv, 162 p. : ill.)
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references
Note (type = statement of responsibility)
by Neha M Bhide
RelatedItem (type = host)
TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Location
PhysicalLocation (authority = marcorg); (displayLabel = Rutgers, The State University of New Jersey)
NjNbRU
Identifier (type = doi)
doi:10.7282/T3QV3K0D
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Rights

RightsDeclaration (ID = rulibRdec0006)
The author owns the copyright to this work.
RightsHolder (type = personal)
Name
FamilyName
Bhide
GivenName
Neha
MiddleName
M.
Role
Copyright Holder
RightsEvent
Type
Permission or license
DateTime (encoding = w3cdtf); (qualifier = exact); (point = start)
2014-05-08 12:13:00
AssociatedEntity
Name
Neha Bhide
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
AssociatedObject
Type
License
Name
Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
Copyright
Status
Copyright protected
Availability
Status
Open
Reason
Permission or license
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Technical

RULTechMD (ID = TECHNICAL1)
ContentModel
ETD
OperatingSystem (VERSION = 5.1)
windows xp
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