Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species

Aparnathi, K.D.; Kapadiya Dhartiben B.

Title:
Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species

Authors:
Kapadiya Dhartiben B. | Aparnathi, K.D.
DOI:
https://doi.org/10.31142/ijtsrd5807

Cite This Article :

Kapadiya Dhartiben B. | Aparnathi, K.D. "Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-6, October 2017, pp.1231-1236, URL: https://www.ijtsrd.com/papers/ijtsrd5807.pdf

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Abstract :
Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species other than cow and buffalo to get more health benefits. Physicochemical, nutritional and sensory aspects of ghee obtained from different species varied among each other due to the varied composition of milk. Due to difference in the milk composition of varies species, this affect physicochemical, nutritional and sensory aspects of different species. Variation of this aspects affect the consumer’s preference, benefits on human health from ghee of varies species and also helps to people who wanted to check adulteration in ghee.

Keywords :
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Publication Details:

Unique Identification Number : IJTSRD5807

Published In : Volume-1 | Issue-6, October 2017

Page Number(s) : 1231-1236

Publisher Name : IJTSRD | www.ijtsrd.com | E-ISSN 2456-6470

Copyright © 2019 by author(s) and International Journal of Trend in Scientific Research and Development Journal. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0) (http://creativecommons.org/licenses/by/4.0)

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