Physico-chemical properties of Ghee

Storage conditions were known to bring about some physicochemical changes in the products. The present investigation was therefore carried out to examine the effect of storage period on the sensory, physicochemical and microbiological quality of low fat spread. Low fat spread without strawberry powder and synthetic preservative T1 (Control), Low fat spread with strawberry powder but without preservative T2 (SS),Low fat spread with synthetic preservative T3 (Preservative) were prepared and subjected to 100 days of storage and evaluated periodically at intervals of 20 days.

19p caygaocaolon2 11-03-2020 17 1   Download

Ghee is known as valuable natural source of food that has numerous health benefits entirely beneficial to the human population. It is one of the popular ingredients in the Indian diet and takes infinitely prevalent position in the dairy industry market. The geographical production makes curious difference in the physico-chemical properties, flavour uniqueness, sensory and storage stability parameters. Concentrating on the geographically important ghee, uthukuli ghee from region of TamilNadu is known for its extraordinary flavour.

10p quenchua2 15-12-2019 16 0   Download