Heating Effects of Desi Ghee Using Raman Spectroscopy

Abstract

Raman spectroscopy as a fast and nondestructive technique has been used to investigate heating effects on Desi ghee during frying/cooking of food for the first time. A temperature in the range of 140-180℃ has been investigated within which Desi ghee can be used safely for cooking/frying without much alteration of its natural molecular composition. In addition, heating effects in case of reuse, heating for different times, and cooking inside pressure cookers are also presented. An excitation laser at 785 nm has been used to obtain Raman spectra and the range of 540-1800 cm is found to contain prominent spectral bands. Prominent variations have been observed in the Raman bands of 560-770 cm, 790-1160 cm, and 1180-1285 cm with the rise in temperature. The spectral variations have been verified using classifier principal component analysis. It has been found that Desi ghee can be reused if heated below 180℃ and it can be heated up to 30 min without any appreciable molecular changes if a controlled heating can be managed.

Preparation of curcumin fortified buffalo ghee

“…Decrease in the sensory scores with increasing heating duration could be attributed to higher extent of changes taking place during heating viz., Maillard's reaction, caramelization, etc. which besides of making the product darker in color, also resulted into decreasing the flavor attribute of ghee (Ahmad et al 2018).…”

Insights into chemometric algorithms for quality attributes and hazards detection in foodstuffs using Raman/surface enhanced Raman spectroscopy

“…The Raman spectral data were subjected to PLS and later to intermediate PLS where the protein contents were examined. Several studies report Raman/SERS for evaluating the quality attributes adulteration, identification, and classification for olive and other types of cooking oils (Ahmad et al., 2018; Baeten et al., 2005; Berghian‐Grosan & Magdas, 2020; Dong et al., 2012; Du et al., 2019; Duraipandian et al., 2019; El‐Abassy et al., 2009; Heise et al., 2005; Kim et al., 2012; Kwofie et al., 2019; Li et al., 2018; López‐Díez et al., 2003; McDowell et al., 2018; Osorio et al., 2015; Tena et al., 2019; Tiryaki & Ayvaz, 2017; Yang & Irudayaraj, 2001; Yang et al., 2005; Zhang et al., 2011; Zhang et al., 2011).…”

Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques

“…The presence of small dip at 1703 cm −1 in MEW, KAC and JAI ghee and its absence in the BIK ghee sample confirm significantly lower FAs in the latter. The peak at 1374 cm −1 shows in-phase methylene twist mainly in unsaturated fats (El-Abassy and Donfack 2010; Ahmad et al 2018) and was not detected in MEW ghee. Stretching vibrations of C-O in esters were indicated at wavenumber 1236 cm −1 and 1161 cm −1 , while changes in carbon-hydrogen bond of methylene and cis-double bond appeared at wavenumber 722 cm −1 .…”