tailieunhanh - A study on physico-chemical properties of Uthukuli Ghee

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. Exclusiveness in ghee production is primarily dependent on the area of production, breed of animal, feed used for the animals, temperature and other intrinsic, extrinsic factors. In this paper, physico-chemical parameters such as Reichert- Meissl (Rm) value, Polenske value, Iodine value, Saponification value (SV), Butyro-refractometer (BR) reading, Melting Point, Free fatty acid (FFA), peroxide value, Critical Temperature of Dissolution (CTD) have been determined for geographically relevant uthukuli ghee. | 2019 8 4 2090-2099 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 04 2019 Journal homepage http Original Research Article https A Study on Physico-Chemical Properties of Uthukuli Ghee S. Bhavani Ramya1 D. Baskaran2 K. Vijayarani3 R. Palanidorai4 and D. Ramasamy5 1College of Food and Dairy Technology College of Food and Dairy Technology TANUVAS Koduveli Chennai- 52 India 2Department of Livestock Technology Dairy Science 3Department of Animal Biotechnology 4Department of Livestock Technology Dairy Science MVC Chennai- 52 India 5Directorate of Extension Education MMC Koduveli Chennai- 52 India Corresponding author ABSTRACT Keywords Ghee Geographical nature Physicochemical properties Nutritional composition Article Info Accepted 15 March 2019 Available Online 10 April 2019 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. Exclusiveness in ghee production is primarily dependent on the area of production breed of animal feed used for the animals temperature and other intrinsic extrinsic factors. In this paper physico-chemical parameters such as Reichert- Meissl Rm value Polenske value Iodine value Saponification value SV Butyro-refractometer BR reading Melting Point Free fatty acid FFA peroxide value Critical Temperature of Dissolution CTD have been determined for geographically relevant uthukuli ghee. Introduction Ghee the popularly known .