DEVELOPMENT OF GHEE RESIDUE INCORPORATED DAIRY SPREAD
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Date
2022
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ICAR-SRS-NDRI, KARNAL
Abstract
Ghee residue, a nutrient dense mass obtained as a by-product during the preparation of ghee has not been effectively utilized for food product development. Present study was planned to optimize the formulation and processing conditions of ghee residue incorporated dairy spread. Levels of ghee residue (10-20%), chhana (10-15%), butter (15-25%), whey powder (8-12%) and sodium tripolyphosphate (STPP) (0.5-1.5%) were optimized using I- optimal mixture design. Sensory scores, pH, acidity, total solids and textural parameters of the spread were recorded. The polynomial models fitted well to sensory and textural parameters with R2 values in the range 0.70 – 0.86. The optimized formulation of the developed dairy spread has a desirability of 0.89. After formulation optimization, the processing parameters were optimized using response surface methodology. Cooking time, homogenization speed and mixing time varied from 2-5 min, 10000-20000 rpm and 1-5 minutes, respectively during optimization. The overall sensory acceptability increased with increasing speed of high shear mixer. Upon optimization, the desirability for the obtained solution was 0.91, which was further validated by comparing the predicted and actual values. The optimized product recorded 52.34% moisture, 22.49% fat, 5.86% protein and 2.1% ash content with a storage life of 30 days at refrigeration temperature. During 30 days storage, acidity, oiling off, thiobarbituric acid value and tyrosine value increased from 0.382 to1.082% lactic acid, 4.0 to 4.7%, 0.197 to 0.225mg malonaldehyde/kg, 42.43 to 75.04 ug/g, respectively. Further, the consumer acceptance study revealed that 100% consumers liked the product. Microbial load of the product such as SPC, coliform and yeast and mold count were 3.96cfu/g, 1.78cfu/g and absent/g respectively.Thus, it can be concluded that a sensorially acceptable dairy spread could be successfully developed using ghee residue as an ingredient.