Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends<sup>†</sup>

Rachana, Chandrika Ravindran; Nath, B. Surendra; Reshma, M.V.; Armughan, Chami

doi:10.1111/j.1471-0307.2012.00872.x

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…A second approach for validating the developed model was for predicting the level of adulteration in a commercially sourced market sample of ghee. Rachana et al (2013) have discussed the difference in textural attributes of commercial and laboratory prepared ghee and hence, a validation of the developed model on commercial ghee was felt appropriate.…”

Section: Validation Of Prediction Model With New Datasetmentioning

confidence: 99%

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

et al. 2019

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The present study was undertaken to develop a protocol for acquisition and analysis of images of ghee samples to derive mathematical parameters related to adulteration of cow ghee with vegetable fat and to develop a model to predict the adulteration levels. The images acquired using a flatbed scanner were quantified in terms of their pixel intensity, colour, morphological, textural and skeleton parameters using ImageJ software. The selected parameters were measured for images of pure cow ghee and compared with that obtained for ghee adulterated with 5%, 10%, 15% and 20% vegetable fat. The parameters were assessed for their ability to detect the fixed adulteration levels on a discrete scale was assessed using discriminant analysis and the adulteration levels of the samples were correctly classified to the extent of 92.2%. An equation for predicting adulteration levels on a continuous scale using regression analysis (adjusted R 2 value 0.94) was developed, tested and further validated using a fresh data set including a commercially popular market sample of ghee giving a good fit (R 2 value of 0.85).

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Section: Validation Of Prediction Model With New Datasetmentioning

confidence: 99%

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

et al. 2019

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“…[ 3 ] The quality of ghee depends on the type and quality of milk and method of preparation. [ 4 5 ] Ghee is fairly shelf-stable largely because of its low moisture content and possible anti-oxidative properties. Shelf life of ghee is also dependent on the method of preparation.…”

Section: Introductionmentioning

confidence: 99%

Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method

Joshi¹

2014

J Ayurveda Integr Med

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Background:Ghee (clarified butter) also known as ghrita, has been utilized for thousands of years in Ayurveda. Ghee is mostly prepared by traditional method in Indian households or by direct cream method at industry level. Ayurvedic classics mention that ghrita made from cow milk is superior. However, there is no scientific comparison available on preparation methods and essential fatty acids content of ghrita.Objective:To investigate fatty acid composition of ghrita prepared by traditional/Ayurvedic method and commercial method (direct cream method).Materials and Methods:Fatty Acid Methyl Esters (FAME) extracted from ghrita samples were analysed on Gas Chromatography (GC) Shimadzu B using capillary column BPX70 (0.32 mm*60 m, ID of 0.25 mm). The fatty acids in the samples were identified by comparing peaks with the external standard 68A (Nu-Chek-Prep, Inc.USA). Significant differences between the experimental groups were assessed by analysis of variance.Results:Distribution of fatty acids was compared in ghrita samples prepared by traditional method and direct cream method which is commercially used. Saturated fatty acids were predominant in both the groups. Mono unsaturated fatty acids and poly unsaturated fatty acids were in the range of 17-18% and 3-6% respectively. DHA content was significantly higher in ghee prepared by traditional method using curd starter fermentation.Conclusion:The findings suggested that ghrita prepared by traditional ayurvedic methods contains higher amount of DHA; Omega-3 long-chain polyunsaturated fatty acids, which is a major component of retinal and brain tissues and remains important in prevention of various diseases.

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Ghee, Anhydrous Milk Fat and Butteroil

Battula

Naik

Sharma

et al. 2020

Dairy Fat Products and Functionality

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Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends^†

Cited by 5 publications

References 12 publications

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method

Ghee, Anhydrous Milk Fat and Butteroil

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Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends†

Cited by 5 publications

References 12 publications

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis

Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method

Ghee, Anhydrous Milk Fat and Butteroil

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Variation in grainy texture of commercial ghee in relation to laboratory ghee and its blends^†