STUDIES ON GHEE FLAVOUR SIMULATION IN BUTTEROIL
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Date
2022
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Publisher
ICAR-NDRI, KARNAL
Abstract
Ghee, a form of heat clarified butterfat, is one among the important indigenous dairy products
consumed in India. About 30 % of the total milk produced in India is converted into ghee by
different methods viz., indigenous (desi), direct cream, creamery butter and pre stratification
method. Although, the pre-stratification method requires lesser energy during ghee boiling as
compared to other methods but still a lot of energy is required in heating the contents to develop
the characteristic ‘ghee’ flavour. Butteroil is another fat rich dairy product containing fat level
similar to that of ghee, but it lacks severely in terms of flavor profile. Lack of flavor is due to the
absence of the ‘ghee boiling step’ during its preparation. This also makes butteroil preparation an
economic process because of the fact that moisture evaporation is performed under subatmospheric
conditions. In view of these facts, the present study was undertaken to simulate
‘ghee flavor’ in butteroil. For this, butteroil was mixed with reconstituted concentrated skim milk
(RCSM) in different ratios of 1, 1.5 and 2: 1 ratio, heat treatment was varied from 110-130 oC for
10 to 30 minutes and final mixing ratio was varied from 0.2 to 0.8:1:0 of heated to fresh
butteroil. It was observed that the product obtained by an initial mixing ratio of 1:1, heat
treatment of 120 oC for 20 minutes and final mixing ratio of 0.8:1 yielded most acceptable
product. The optimized product was compared with ghee prepared using pre-stratification
method and butteroil for quality attributes and storage stability. It was observed that the
optimized product and ghee had similar flavor profile, fatty acid profile, FTIR spectroscopy and
rheological attribute. Storage study was conducted in two packaging material viz. glass bottle and
PE pouch for 4 months at 37±1 °C. It was observed that sensory scores decreased during the
storage period along with an increase in the free fatty acids content and TBA value. Antioxidant
activity was higher in case of optimized product as compared to control and it decreased
significantly (p<0.05) during the storage period in both the packaging materials for all the
samples. No significant difference (p>0.05) was observed for the changes in instrumental color
values of the samples during storage in both the packaging materials. Extent of changes was
higher in samples packaged in PE pouches as compared to glass bottles. Energy calculation
during the ‘ghee boiling’ step revealed that ghee flavor simulation using burtteroil was an
economic process as compared to ghee preparation using pre-stratification method.