Professional Documents
Culture Documents
By
P.VINODHINI
B.Tech (Dairy Technology)
THESIS SUBMITTED TO
ACHARYA N.G.RANGA AGRICULTURAL UNIVERSITY
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE OF
MASTER OF FOOD SCIENCE AND TECHNOLOGY
INTERFACULTY PG PROGRAMME
OCTOBER, 2004
CERTIFICATE
result of original research work and is of sufficiently high standard to warrant its
presentation to the examination. I also certify that the thesis or part thereof has not
No part of the thesis has been submitted for any other degree or diploma.
The published part has been fully acknowledged. All the assistance and help received
during the course of investigation have been duly acknowledged by the author of the
thesis.
I INTRODUCTION
II REVIEW OF LITERATURE
LITERATURE CITED
APPENDIX
DECLARATION
biscuits
Table contd…
Table Title Page No.
No.
14 Objective evaluation-compression and cutting strengths of
period)
storage period)
LIST OF ILLUSTRATIONS
(Fresh)
toffee (Fresh)
samples
and sugar
3 A – Control biscuits
residue
residue
residue
% : Per cent
°C : Degree centigrade
μm : Micrometer
ANGRAU : Acharya N G Ranga Agricultural University
AOAC : Association of Official Agricultural Chemists
AOCS : American Oil Chemist Society
APDDCF : Andhra Pradesh Dairy Development Co-operative
Federation
BHA : Butylated hydroxy anisole
BHT : Butylated hydroxy toluene
CD : critical difference
FFA : Free fatty acids
GR : Ghee residue
Gr : Grams
HMF : 5-hydroxymethyl-2-furfural
Kg : Kilogram
Min : Minutes
N : Newton
NS : Non significant
PER : Protein efficiency ratio
rpm : Rotations per minute
SD : Significant difference
SMP : Skim milk powder
WVTR : Water Vapour Transmission Rate
LIST OF APPENDICES
toffee
V Estimation of moisture
VI Protein estimation
At the outset, I consider it a proud privilege to work under the able and
meticulous guidance of my Major Advisor Ms. Kanwaljit Kaur, Assistant
Professor, Foods an Nutrition Department, College of Home Science. I humbly
express my profound gratitude to her for being a source of inspiration,
constant encouragement, for her constructive criticism coupled with utmost
patience which has contributed immensely in making this modest endeavour a
reality.
Date : ( P. VINODHINI )
CHAPTER I
INTRODUCTION
moist, brownish sediment after molten ghee has been strained out. This is a source
of good quality protein and minerals. Nearly 27.5 per cent of total milk produced
in India is diverted for the production of ghee (Dairy India, 1997) and roughly
which is wasted.
mixing it with sugar or kneading into dough made for chapattis. However, in large
and minerals.
110-115°C. The source i.e cream or butter used for manufacturing ghee can be of
different types :
a) Desi Butter: Butter prepared after adding starter culture to cream or milk.
starter culture.
c) Sweet Cream : Fresh cream which is prepared or separated from milk with
The yield of ghee residue depends upon the method of manufacturing ghee.
Santha and Narayana (1978) and Verma (1978) studied the yield of ghee residue
and found that ripening of cream prior to clarification of cream reduced the yield
of ghee- residue.
source of preparation.
ghee residue is also a rich source of anti-oxidants. Santha and Narayana (1979)
stated that the anti-oxidant property of ghee residue is not due to one constituent
alone, but due to many constituents such as phospholipids, amino acids, free
sulphydryls, free sugars from lactose and their interaction products with protein
and phospholipids etc and they reported that out of all the phospholipid fractions,
flavoring compounds including free fatty acids (FFA), carbonyls and lactones.
Galhotra and Wadhwa (1991) studied the levels of FFA, carbonyls and lactones
and found the levels as 11, 10 and 132 times higher than that of ghee respectively.
potential of ghee residue and also to reduce industrial waste and utilize the by-
product in a better way, there is a considerable need for the utilization of ghee
residue for product development as there is increasing demand for new products
dense in nutrients at affordable price. Therefore, the present study was aimed to
utilize ghee residue for development of bakery and confectionery products with
good nutritive value at less cost and help in the utilization of this industrial waste.
replacement i.e. 10 per cent, 20 per cent and 30 per cent. Biscuits and chocolate
toffees are amongst the popular and the most commonly processed foods with
certain advantages like, they are highly nutritious products at affordable prices,
has good shelf life, available in different packs and sizes because of which it is
easy to use during travel or at home. Biscuits are amongst the lowest cost
processed foods and toffees on the other hand are on the popular list of all age
group people. So the present study is planned to develop products like biscuits and
Ghee residue is an industrial waste, which is left unused adding to the day
components there is a considerable need for the utilization of ghee residue for
industries and add to the existing list of health foods, since this is the demand of
the present day. Earlier attempts were made to utilize ghee residue for
unfortunately never went into the commercial arena. Hence a study has been
undertaken for utilizing ghee residue for product development with the following
objectives:
To develop biscuits and toffees with partial replacement of fat with ghee
residue.
This study opens new areas of research as ghee residue by virtue of its
presence of anti-oxidants has great potential and is more amenable to exploit its
utilization in bakery and confectionery products, which would solve the problem
of disposal and reduce their cost of production and increase the nutritional quality
of the product.
CHAPTER II
REVIEW OF LITERATURE
the development of food products using ghee residue has been examined and
obtained from different sources and found that the composition from different
sources was, fat content ranging between 32-70 per cent, protein 12-13.9 per cent,
moisture 8-30 per cent, lactose 2-14 per cent and ash 1-8 per cent.
Relwani (1978) studied the detailed composition of ghee residue and
found that the product is rich in good quality milk proteins and nitrogenous
phospholipids present in ghee residue and revealed that it has no fatty acids lower
than 12 carbon atoms and also found the values of total saturated fatty acids and
total unsaturated fatty acids to be 58.7 per cent and 41.3 per cent respectively.
Grewal (1979) studied the protein efficiency ratio (PER) of ghee residue
and found that it was very low. So, he concluded that the low value of PER is due
Kapoor and Pal (1979) studied the PER and casein values of ghee residue
and found it to be 2.55 and 2.62 respectively. He also concluded that GR can be a
good source of animal proteins for the vegetarian population of our country.
Malhotra (1980) studied and compared the nutritive value of ghee residue
and skim milk powder (SMP) and found that the nutritive value of ghee residue is
low as compared to SMP, but he also found that by supplementing ghee residue
with a combination of lysine (8 per cent), methionine (2.5 per cent) and trytophane
(1.4 per cent) increases its nutritive value even slightly higher than that of SMP.
value of GR, revealed that GR is a good source of protein - 43.7 gross protein
value, ash 8.98 per cent, 0.88 per cent calcium, 0.5 per cent phosphorus, 14.4 per
different processes and found that ghee residue of creamery butter source had high
fat (65 per cent), whereas GR of sour cream had high protein (33 per cent), and
GR of desi butter had high lactose (15.5 per cent) and high ash (5.2 per cent).
2.1.1 Yield
with different sources revealed that there was a maximum yield in the case of
direct cream method -12 per cent and yield of both creamery butter and desi butter
Verma (1997) also studied the yield of GR with different sources of buffalo
milk and found that the yields of GR with sweet cream, sour cream, washed sweet
cream, desi butter and creamery butter was 7.7 per cent, 5.1 per cent, 3.5 per cent,
Ghee residue has soft and smooth texture but gets progressively hardened
particularly during the first 15 days and by the end of the month the grain becomes
edible preparations.
Treatment 1: Loosely tying the residue in the form of bundle and cooking
Treatment 3: Washing the residue with 59 per cent alcohol and then
Treatment 4: Washing the residue with 50 per cent alcohol and then boiling
Treatment No-4 was found to be desirable where residue was boiled with 1
per cent alcohol was found to be the best to remove excess fat from the GR and
a) Centrifugal Process:
water- fat phase. The method yields 25 per cent ghee and the efficiency of the
b) Pressure Technique:
a hand screw or hydraulic press. The method yields 45 per cent of ghee and the
days in plastic, glass and tin containers. It showed no significant changes in FFA
content, peroxide value and tintometer readings. Storability was better in glass and
proportion to the colour intensity of the browning reaction product, whereas, the
reductones formed during the browning process contributed little to the activity.
condensation of amino acids and sugars have potent antioxidant properties, among
them the low molecular weight fractions have stronger anti- oxidative effect than
present in GR and described a heat processing method for the extraction and
fortification of ghee with ghee residue phospholipids. He found that the oxidative
through heat treatment of ghee residue with ghee or by the addition of solvent
extracted phospholipids.
creamery butter method was maximum followed by desi butter and sweet cream.
Effect of method of preparation on phospholipids content of ghee residue is given
in Table 2.
concluded that the anti-oxidant property was mainly due to the phospholipids
among the non-lipid constituents, the amino acids proline, lysine, cysteine
in Table 3.
Table 3: Composition of Phospholipids of different sources of Ghee residue.
decreases with increase in the temperature of clarification and also found that,
among all the phospholipids fraction, cephalin has the greatest anti-oxidant
property.
that the anti-oxidant property of GR is not due to one constituent alone, but due to
sugars from lactose and their interaction products with proteins and phospholipids.
soluble and fat-insoluble brown pigments formed during browning of fatty foods
during storage. Results showed that the fat-soluble pigments revealed no anti-
Pagote and Bhandhari (1988) incorporated 2 per cent ghee residue in ghee
and stored at 80°C and found that the development of peroxides in ghee samples
was slower than in control. So, they concluded that GR contained certain anti-
oxygenic substances.
which is a major browning compound present in ghee residue and having anti-
oxidant property and found that the HMF content of ghee residues obtained during
clarification of ghee at 110°C and 120°C were 113.93 and 460.64 μm per gram
hydroxy anisole (BHA), butylated hydroxy toluene (BHT) and ghee residue and
found that their anti-oxidant property was parallel to each other. So they
the shelf-life of food products including dairy products, where use of synthetic
Galhotra (1991) extracted ghee residue lipids by using methanol and found
the levels of FFA and carbonyls to be high in ghee residue than in ghee indicating
that the GR is a rich source of flavour compounds. He also observed that the gas
The homologous series of n-saturated delta and gamma lactones from C6-C16 and
C18 have been characterized in GR. Delta lactones compared to gamma lactones
are the major components and among lactones Delta C12, C14 and C18 were the
good flavour. Incorporation in product not only reduces disposal problem and
increase by-product utilization productivity, but also reduces the cost of the
and incorporated to ghee clarified at 110°C and 120°C at 0.4 to 1.0 per cent level
and stored at 50°C and 37°C to study the influence of these compounds on the
autoxidative stability and keeping quality of ghee. He found that the keeping
quality of ghee was enhanced by more than 2 months in case of cow ghee and
more than 1.5 months in case of buffalo ghee prepared at 110°C and concluded
min and found that the shelf life of flavoured butter oil was improved and it was
almost parallel to that as BHA and BHT. So they concluded that GR is a rich
Ramamurthy et al. (1996) added ghee residue at 1.5 per cent level,
containing 6.012 per cent of phospholipids, to the ghee samples prepared from
cow and buffalo butter heated at 120°C. Cow ghee was more resistant than buffalo
ghee for oxidation. The added ghee residue enhanced the keeping quality in both
the cases. The increase in keeping quality was attributed to the phospholipids
Wadhwa and Bindal (1995) utilized GR for flavouring bland products like
vanaspathi, butteroil etc. they obtained the best flavoured vegetable fat and butter-
oil by heating them with 10 per cent GR along with 20 per cent water to
suitable proportion and possesses fine texture that imparts requisite body to such
heating to such an extent that it completely arrests enzymatic activity and flavour
deterioration in the final product. The higher fat content in the residue quite often
obviates the need for addition of oils and fats in its preparation.
Wadhwa (1997) developed candies by replacing fat with GR. The candy
recipe he used for preparation of candy was GR-1kg, sugar 500-625gr, dry
coconut powder 125-250 gr. He prepared sugar syrup (50 per cent) and mixed GR
thoroughly into it with a ladle and heated simultaneously till it became sticky, then
added coconut powder and evenly spread on a plate and cooled to 5-10°C and cut
into cubes and wrapped in parchment paper. The product prepared gave good
acceptability score.
GR with salt at the rate of 2.5-3 per cent and marmite (a yeast product) at the rate
of 0.1-0.5 per cent heating on a low flame for about 5 minutes till it forms paste.
The developed product had good scores and had a shelf life of 2 months under
proper packaging.
from GR which was processed earlier in 0.5 per cent sodium carinate solution for
grams, chocolate-20 grams and sugar 170 grams and found that the sensory
fat with GR and found that the cakes prepared by 100 per cent replacement of
Borawake and Bhosale (1996) developed nankatai type cookies and sponge
chemical and sensory properties and found that hydrogenated vanaspati fat could
per cent in sponge cakes without adversely affecting the sensory qualities.
CHAPTER III
The present study was carried out to find the effect of partial
Ghee residue: Ghee residue was procured from Andhra Pradesh Dairy
ghee. The ghee residue which is left to settle down, the supernatant ghee is
recovered and the sediment i.e ghee residue is treated or processed in order to
recover as much ghee as possible from the residue by washing it with hot water
and then with chilled water. The washed water is kept aside so that the ghee
separates and forms a layer on the top which can be easily removed and the
ghee residue which settles down is thrown away as waste. The ghee residue,
was collected from the dairy and stored in an air tight container for the use of
experiment.
Proximate principles and FFA levels were estimated for ghee residue
1990).
• FFA level of the extracted fat was estimated by (AOCS, 1954) method.
Other raw materials like sugar, vanaspati, whole wheat flour, skim milk
powder, cocoa powder were procured from the local market and care was taken
biscuits and chocolate toffee were selected for product development and
standardized.
Standardization of the Biscuits: Many trails were carried out to
standardize the recipe for biscuits using different types of raw materials and
preparation methods. Biscuits were developed using both whole wheat flour as
well as refined wheat flour and evaluated for sensory attributes like texture,
colour, acceptability, taste etc. Biscuits developed using whole wheat flour
description of the recipe and the method of preparation of biscuit selected for
also raw material were used to develop best quality products. As for biscuits,
the toffee also was evaluated for sensory attributed like appearance, texture,
taste and acceptability and the method and recipe, and which gave the best
quality product was finalized for the study. Detailed description of the recipe
and the method of preparation of chocolate toffee selected for the study is
Both the products that were standardized, evaluated and assessed for
organoleptic qualities were again put for sensory evaluation before the selected
and chocolate toffees were prepared in College of Home Science, Foods and
packed products were labelled with the relevant specifications of the type, the
level of replacement of fat with ghee residue and its date of manufacture. A
part of sample was utilized for the analysis, subjective and objective evaluation
and the other part was stored in a place, which is free from insects and rodants
evaluate the physical properties of the products prepared. The cutting strengths
and the compression strengths were determined for biscuits and cutting strength
was determined for chocolate toffee. The products were evaluated when fresh
view the quality characteristics of the products. Descriptive terms were given to
various quality attributes like taste, flavour, texture, colour and overall
acceptability and numerical scores were assigned. A five point Hedonic scale
was adopted to score each of the attribute. While framing score card highest
score (5) was assigned to most preferred characteristic and least score (1) to
the staff and students of College of Home Science and Post Graduate and
members. Among them screening was carried out and ten members who
members. The score card developed was used for evaluation of the products.
evaluation of the developed products. The evaluation was carried out at Post
different days for biscuits and for chocolate toffee. The panel members were
presented with:
with GR).
identification of the products to get accurate results. All the products were
panelists were not hungry, to rule off the human errors. The results were taken
in duplicates and the average of the readings was taken as final score. The
products were evaluated when fresh for acceptability using score card and also
after one month of storage period to record the changes during storage.
nutrients analysis was carried out at Post Graduate and Research Centre,
ANGRAU, Hyderabad,. when the samples were fresh and also after storage
(AOAC, 1990).
• Fat content was estimated with the Soxhlet apparatus (AOAC, 1990).
proximate principles and FFA content of the extracted fat are given in the
Appendices V to XI
Snedecor and Cocharn (1989). The data was tabulated and subjected to
statistical analysis at the end of the study for mean, standard deviation and
significance.
Plate No 7: Nutrient Analysis of the product development
Plate No 5: Objevtive analysis of the products
RESULTS
4.1 Estimation of proximate principles and FFA level of the extracted fat of
ghee residue
4.3 Estimation of proximate principles and FFA level of the extracted fat of
the products
Protein 12.8
Fat 15.5
Ash 0.96
4.2.1.1 Biscuit:
The mean scores of sensory evaluation of biscuit samples when fresh are
presented in Table 5.
10% 4.82± 0.46 4.91± 0.28 4.85± 0.35 4.89± 0.48 4.95± 0.25
Replaceme
nt level of 20% 4.60± 0.63 4.88± 0.42 4.82± 0.46 4.91± 0.68 4.92± 0.54
fat with
ghee 30% 4.46± 0.64 4.85 ±0.65 4.86± 0.61 4.95± 0.61 4.91± 0.61
residue
From the table it is clear that the control sample scored high scores for
appearance and texture, but the overall acceptability score of the 10 per cent
replacement was very close to the control i.e 4.95 and 4.98 respectively and the
Replacement 10 4.93± 0.25 4.81± 0.54 4.68± 4.51 4.91± 0.28 4.85± 0.29
level of fat
with ghee 20 4.89± 0.48 4.72± 0.35 4.61± 0.32 4.93± 0.54 4.83± 0.81
residue
30 4.83± 0.28 4.71 ±0.58 4.60 ±0.81 4.95± 0.68 4.82± 0.56
chocolate toffee was very close to that of control i.e 4.85 and 4.88 respectively
strength, where jigs suited for the test were selected from a wide varieties of
30 15.89 6.11
strengths increased as compared to the control sample. Control sample had low
values for cutting and compression test (5.82 N and 15.71 N), whereas the
samples with 30 per cent replacement had high values (6.11 N and 15.89 N).
Table 8 gives the cutting strengths of the control and experimental samples of
chocolate toffees.
Table 8: Objective evaluation – cutting strength of chocolate toffee
Control - 3.72
10 3.42
Replacement level of
fat with ghee residue 20 2.35
30 2.25
The results of the cutting test for chocolate toffee shown (Table 8)
showed that the cutting strength decreased as the replacement level increased.
Cutting strength value is highest for the control and lowest for 30 per cent
4.3.1 Biscuit
Table 9.
Table 9: Nutrient composition of biscuits (Fresh)
Table 9 shows increase in moisture, protein, ash, acid insoluble ash and
FFA as the level of incorporation increased from 10-30 per cent except for fat
The protein value is high in the 30 per cent replacement. Fat content of
the control sample was 28.72 per cent and that of experimental products ranged
from 22.3-25.5 per cent. There was a significant difference in the content of
protein and fat i.e C.D value was 1.9631 and 1.1799 respectively.
From the Table10 the nutrient analysis showed that the moisture and ash
content of the control was 15.939 per cent and 0.51 per cent respectively, and
there was a slight increase in the moisture and ash content as the level of
respectively. Protein content was highest in 30 per cent replacement and lowest
in the control i.e. 5.25 per cent and 2.64 per cent respectively. The fat content
was the high for the control and low for 30 per cent replacement sample with a
control as well as experimental. The FFA content of the control was 0.48 per
cent and that of experimental samples ranged from 0.50-0.52 per cent with
analysis was conducted after a period of one month to test the storage stability.
Mean sensory evaluation scores of the biscuits after one month storage
Table 11: Sensory evaluation- mean scores of biscuits (After one month
storage period)
Control - 5.00 ±0.00 4.88± 0.28 4.80 ±0.81 4.88 ±0.18 4.91± 0.71
Replace- 10 4.83± 0.51 4.78± 0.41 4.80± 0.61 4.79± 0.81 4.88± 0.25
ment level
of fat with
ghee 20 4.63 ±0.43 4.61± 0.61 4.81± 0.83 4.86± 0.68 4.87 ±0.35
residue
30 4.51± 0.68 4.60 ±0.78 4.83± 0.23 4.91± 0.72 4.81± 0.21
The results of the sensory evaluation of the biscuits after storage of one
month showed that there was a slight deteriotion in the texture, flavour, taste
and over all acceptability attributes, but the difference was not statistically
significant.
Table 12: Sensory evaluation – mean scores of chocolate toffee (After one
month storage period)
Control - 5.00 ±0.00 4.81± 0.18 4.71 ±0.28 4.81±0.91 4.81± 0.61
Replacement 10 4.89± 0.18 4.71± 0.21 4.67± 0.31 4.83±0.27 4.79± 0.59
level of fat with
ghee residue
20 4.88± 0.71 4.68± 0.79 4.66±0.16 4.89±0.11 4.77± 0.88
The overall acceptability scores were not much affected at any level of
replacement even after one month storage period and were desirable on 5- point
The results of the compression and cutting test after one month of
storage period (Table 13) showed that there was no marked difference in the
compression and cutting strengths when compared to the fresh samples (Table
Control - 3.713
10 3.421
Replacement level of fat
with ghee residue 20 2.30∗
30 2.23∗
∗ - Statistically significant
The results of the cutting test for chocolate toffee (Table 14) showed
that there was no significant difference between the cutting strengths of the
Nutrient analysis was conducted for biscuits and chocolate toffee after
one month storage period and are presented in the tables 15 and 16.
The results of the nutrient analysis of biscuits after one month storage
period showed a significant difference of 6.9266 for moisture and 3.6915 for
FFA levels of extracted fat in the product, whereas there was no significant
difference in protein, fat, ash, acid insoluble ash and crude fibre content
between the fresh and the stored samples of control and samples in which fat
The results of the nutrient analysis conducted for chocolate toffee after
moisture and 4.0976 for FFA. But there was no significant difference for
protein, fat, ash and acid insoluble ash of fresh and stored samples of all levels
of replacement.
Experimental design of the study
Standardization of recipes
Product Development
Control
Fresh Stored
Nutrient analysis
Fresh Stored
4.80
5- point Hedonic scale
4.70
4.60
4.50
4.40
4.30
4.20
4.10
APPEARANCE TEXTURE TASTE FLAVOUR OVERALL
ACCEPTABILITY
Sensory attributes
Fig. 2: Mean Scores of Sensory Evaluation of Biscuits
(Fresh)
5.10
control
5.00
10%
replacement
4.90
5- Point Hedonic scale
4.80
4.70
4.60
4.50
4.40
APPEARANCE TEXTURE TASTE FLAVOUR OVERALL
ACCEPTABILITY
Fig. 3: Mean Sensory evaluation
Sensory Attributes scores of Chocolate
Toffee (Fresh)
5.10
control
5.00
10%
4.90 replacement
4.80
5-point Hedonic scale
4.70
4.60
4.50
4.40
4.30
4.20
APPEARANCE TEXTURE TASTE FLAVOUR
OVERALL ACCEPTABILITY
Sensory attributes
Fig. 4: Mean sensory evaluation of scores of Biscuits
(After one Month storage period)
5.10
control
5.00
10%
4.90 replacement
5-point Hedonic scale
4.80
4.70
4.60
4.50
4.40
4.30
APPEARANCE TEXTURE TASTE FLAVOUR OVERALL
Sensory attributes ACCEPTABILITY
Fig. 5: Mean sensory evaluation scores of Chocolate
Toffee (After one Month storage period)
0.9
Control
0.8 10% Replacement
20% Replacement
0.7 30% Replacement
0.6
Percentage
0.5
0.4
0.3
0.2
0.1
0
FFA (Fresh) FFA (One month) FFA (Fresh) FFA (One month)
20
18 Control
10% Replacement
16
20% Replacement
30% Replacement
14
12
Percentage
10
0
Moisture (Fresh) Moisture (One month) Moisture (Fresh) Moisture (One month)
DISCUSSION
The results obtained in the study are discussed in detail in this chapter
moisture, protein, fat, ash, acid insoluble ash, and free fatty acids.
5.1.1 Moisture
which plays a vital role in the living process. It also plays an important role in
Dairy, Hyderabad, was high i.e 45.7 per cent as it was processed by washing
with hot water twice followed by washing once with chilled water in order to
recover as much ghee as possible from the residue. According to Santha and
Narayana (1978), the moisture content of the untreated or unprocessed ghee
5.1.2 Protein
Proteins are the complex organic nitrogenous substances that are vital to
the living process and play an important role in many biochemical, biophysical
malnutrition.
The protein content of the ghee residue was found to be 12.8 per cent. A
study conducted by Kapoor and Pal (1979) showed that the quality and quantity
of protein in ghee residue was good with high PER values and that it can serve
5.1.3 Fat
Fat imparts palatability to the food and supplies more than twice the
The fat content of the processed GR was found to be 15.5 per cent.
whereas, the fat content of the untreated ghee residue ranged from 32-70 per
cent according to Santha and Narayanan (1978a) and Verma (1997). So the
treatment given by the dairy industry in order to recover ghee was found
appreciable as the fat content of the treated or processed ghee residue was as
5.1.4 Ash
Ash or minerals play a vital role in the proper functioning of the body
The ash content of the ghee residue was also studied by Santha and
Narayanan (1978) and Verma (1997). They found that the value ranged
between 1-8 per cent depending upon the type of source by which it is
prepared. But in this experiment, where ghee residue was used, the ash level
was found to be less i.e 0.96 (Table 4) because of thorough processing of ghee
Hydrochloric acid. The value was found to be 0.39 per cent (Table 4).
Free fatty acid levels indicate the extent of rancidity of the fat and the
products.
The FFA levels of ghee residue was found to be very high i.e. 1.25 per
cent in the ghee residue procured. Galhotra and Wadhwa (1991a and 1991b)
found GR to be a rich source of free fatty acids which is eleven times higher
than that present in ghee. This high content of FFA is responsible for the
flavour of ghee.
To assess the suitability of any new product for food use, carrying out
was carried out in comparison to the control product. Sensory evaluation was
(Table 5 and 6) showed the scores for the sensory attributes like colour, texture,
appearance, taste, flavour and overall acceptability which are presented in the
Colour
brownish specks on the surface after baking affecting colour and appearance.
The highest mean score for colour in biscuits was obtained by the fresh control
samples and the least was for the 30 per cent replacement of fat with GR. It has
been observed that there was a decrease in the colour score as the level of
replacement was increasd. This could be due to the inpalatable brown colour of
ghee residue. This is in accordance with the study of Borawake and Bhosale
(1996), where it was reported that increasing levels of replacement of fat with
GR decreased the colour and appearance scores in nankhatai type cookies and
sponge cakes. Similar observations were also made by Ramadevi and Khader
(1987) for the use of GR in cookies, where appearance was affected by the
specks, but the brownish colour of the GR on the whole did not affect the
overall acceptability scores but there was a slight decrease in the scores for
colour. The highest score for colour was recorded by the fresh control samples
and the lowest was recorded by 30 per cent replacement sample with not much
critical difference as the colour of ghee residue was masked by the colour of
(1990) where it was reported that, though the distinct colour of the GR could
not be masked in most of the recipes except in chocolate cakes and coffee nut
cookies as they were acceptable in terms of appearance and colour due to the
colour of cocoa.
Flavour
pharynx are many taste buds capable of detecting sweet, sour, salty and bitter.
samples of biscuits with 30 per cent replacement of fat with GR and the lowest
for the control. It is clear from the table 5 that as the level of replacement was
increased, the flavour scores also increased. This is probably because of the
high flavour potential of GR due to the presence of high FFA, carbonyls and
lactones (Galhotra and Wadhwa 1991a and 1991b). Similar findings were
the residue improves the aroma of the products there by improving the over all
acceptability.
for flavour were very similar to that of biscuits i.e as the level of replacement
increased, the flavour scores also increased. This is also due to the high flavour
Texture
shortness, brittleness and uniformity. It was observed that there was a slight
compared with the control but the difference was not statistically significant.
This may be due to the decrease in amount of fat and increase in the amount of
protein which made the biscuits little hard. Similar observations were made by
Subulakshmi et.al (1990) for use of ghee residue in biscuits, cookies, porridges
and chapathis where the texture of the products became little hard by replacing
smoothness, softness and breaking and cutting strength. There was a slight
Replacement of ghee residue made the toffee soft when compared with the
Taste
The basic requirement of any food to be accepted is taste. Taste rules the
In the biscuit samples, it was observed that the 30 per cent replacement
of fat with GR obtained the high score as the control sample obtained the least
flavour and aroma of ghee present in GR which gives a good mouthfeel which
oil etc and found that there was an improvement in the taste and flavour.
Similar results were also obtained by Verma and De (1978) where in burfi type
sweet called chocosidue burfi was prepared with khoa and ghee residue which
particular but the scores for taste attribute were slightly lower in the samples
replacing 30 per cent of fat with GR than in control. The scores for taste
Overall acceptability
and the least score obtained was by 30 per cent replacement sample. The
the difference was statistically not significant. Similar results were obtained by
Subbulakshmi et al. (1990), where the mean score obtained for the control was
2.16 which increased to 2.34 and 2.40 in 50 and 100 per cent ghee residue
Highest score for overall acceptability was obtained for the control
sample of chocolate toffee, but the scores decreased slightly as the level of
The acceptability with 10 per cent replacement sample were very close to that
cutting strength. The results of objective evaluation for biscuits and chocolate
The results of the compression and cutting tests for biscuit samples
but, the slight difference recorded suggests there were minute textural changes
after the replacement. Samples of 30 per cent replacement had the high values
for compression and cutting strengths (15.89 and 6.11) and control had the low
values i.e. 15.76 & 5.88 (Table 7) which suggests that the experimental
samples were slightly harder than that of control. This is due to the higher
protein content and low fat recorded in the experimental samples which
by Gandhi et al. (2001) who observed that increase in protein and decrease in
biscuits.
replacement increased. Control sample recorded the high value (3.725) and the
least value was recorded by 30 per cent replacement sample (2.25) (Table 8).
This suggests that as the moisture content was increasing by replacing fat with
GR, the product became smooth and soft when compared to the control.
In both the products i.e. biscuits and chocolate toffee the estimation of
moisture, protein, fat, ash and acid insoluble ash and FFA. Crude fibre was
Moisture
Moisture content of the control was lower 2.45 per cent (Table 9) than
that of the samples in which fat was replaced by ghee residue. As the level of
replacement was increased the moisture level also increased with a critical
difference of 0.0394. This might be due to the high moisture content of ghee
residue which is 45.7 per cent (Table 4). Similar results were also obtained by
Borawake and Bhosale (1996) where fat was replaced by GR at the levels of
10, 20 and 30 per cent in Nankhatai type cookies and sponge cakes and found
that the moisture level increased in both sponge cakes and nankhatai type
The results of chocolate toffee were very similar to that of biscuits i.e.
as the level of replacement was increased, the moisture content also increased.
The highest moisture level was recorded by 30 per cent replacement sample
and low for control i.e. 17.050 per cent and 15.95 per cent respectively with a
Fat
Fat content in both biscuits and chocolate toffees decreased as the level
of replacement increased. The fat content of the control was high i.e 28.715 per
cent for biscuits and 12.20 per cent for chocolate toffee (Table 9 and 10) and
low for 30 per cent replacement sample i.e 22.37 per cent for biscuits and 11.07
per cent for chocolate toffees (Table 9 and 10). This is due to lower fat content
of ghee residue 15.5 per cent (Table 4) and also high replacement of the fat.
Statistically there was a significant difference of 0.0907 for toffees and 1.1799
for biscuits.
Ash
High ash content was recorded in both biscuits and toffees which
replaced 30 per cent of fat with GR whereas, the low ash content was recorded
by the control i.e 0.620 per cent and 0.515 per cent respectively. As the level of
replacement increased the ash content also increased with a critical difference
of 0.0104 for biscuits and 0.046 for chocolate toffee. This is due to the fact that
the ash content of GR was 0.98 per cent (Table 4) and when it was replaced, it
From the table it is clear that the acid insoluble ash content was high for
the samples replacing 30 per cent of fat and low for the control i.e 0.004 per
cent and 0.002 per cent for toffee and 0.006 per cent and 0.002 per cent for
biscuits. But statistically there was no critical difference between the control
Free fatty acids level in biscuits and chocolate toffees increased as the
level of replacement increased. The high value recorded for biscuits and toffees
was by 30 per cent replacement sample i.e 0.53 per cent and 0.52 per cent and
lowest was recorded by the control i.e. 0.50 for biscuits and 0.47 for toffees.
This is due to the higher levels of free fatty acids in GR which is eleven times
higher than that of ghee (Galhotra and Wadhwa, 1991a and 1991b).
Crude Fibre
From the study conducted it is seen that replacement of ghee residue has
no influence on the crude fibre as the levels of crude fibre were same as that of
control. This may be attributed to the absence of crude fibre in the ghee
residue.
Sensory evaluation and nutrient analysis was conducted after one month
of biscuits after storage period of one month. There was no difference observed
after storage in the appearance of the biscuits at all levels of replacement and
even in control when compare with the fresh samples. Texture attribute score
was less for all the samples of biscuits when compared with fresh as they lost
their crispness due to increase in moisture content which was mainly due to the
no effect on taste and flavour of the control samples, but the scores of taste and
of fresh samples as the flavour of ghee was lost due to improper packaging.
after a storage period of one month. The results showed that there was no
difference in the appearance of the products before and after storage. But, the
texture attribute of all the stored chocolate toffees had low scores as compared
to that of the fresh as the moisture level increased which made the samples soft
and smooth as showed by the nutrient analysis. Control samples had no marked
difference in taste and flavour but the samples in which fat was replaced with
GR had slightly less scores after storage when compared to that of fresh
samples. This may be attributed to the high Water Vapour Transmission Rate
of packaging material which allowed air to pass through the packaging material
resulting in the loss of flavour of ghee slightly similar to that of biscuits. The
over all acceptability of all the samples of chocolate toffees decreased slightly
and cutting hardness decreased when compared with fresh samples after
storage as the moisture level increased due to the WVTR of packaging material
there was a slight decrease in the cutting hardness of the all the stored samples
5.4.2 Proximate analysis and FFA content of the products after storage
Proximate analysis after storage period of one month showed that there
was no difference between the protein, fat, ash, acid insoluble ash and fibre
content of biscuits and chocolate toffees, but there was a significant difference
replacement level were found to increase after storage which is presented in the
between the moisture content of fresh and stored samples of biscuits and
chocolate toffees respectively. This may be due to the WVTR of the packaging
material which increased the moisture content of the biscuits and toffees. These
results were in agreement with Zabik et al. (1979), and Doncaster et al. (1986)
who reported moisture gain by biscuits in different types of packaging
storage are represented in the figures 7. The FFA content of the control biscuits
content, which promoted fat oxidation during storage whereas there was no
significant difference in the FFA contents of the 10, 20 and 30 per cent
replacement samples even after storage of one month. This may be due to the
ghee residue had many beneficial effects like increasing protein and minerals
content, increasing the shelf life, decreasing the cost of production by nearly
10-14 per cent of the basic recipe at the household level depending upon other
proving economical and also reduces the problem of disposal which makes the
appears in the form of small particles and settles down forming ghee residue in
with rice or by spreading over chapattis but on large scale ghee manufacturing
is a loss of appreciable quantity and quality of nutrients which vary as fat (15-
60%), protein (18-40%) in ghee residue depending upon the method used in
Recognizing the vital importance of ghee residue, the present study was
carried out to develop and evaluate the acceptability of the bakery and
confectionery products replacing fat with ghee residue at the level of 10, 20 and
30 per cent. Ghee residue utilized for the experiment was procured from
method. The ghee residue settled down during manufacture of ghee was
separated and washed twice with hot water and once with chilled water in order
to recover as much ghee as possible from the residue. The washed ghee residue
was procured and stored in a steel container for use of the experiment. Other
raw materials were procured from the local market and care was taken to
purchase good quality branded raw materials. Biscuits and Chocolate toffees
were selected as the products for experiment and, the recipe and method of
product. Biscuits and Chocolate toffees were developed using 10, 20 and 30 per
cent replacement of fat with ghee residue and compared with the control.
using a score card developed using 5 point hedonic scale by a panel of ten
judges. The products were evaluated as fresh sample and also after on month of
for measuring cutting and compression strengths for biscuits and cutting
strength for toffees when fresh and after one month storage period. Moisture,
protein, fat, ash acid insoluble ash, crude fibre and FFA content were also
determined in fresh and stored samples. The results of the study were
Sensory evaluation of the study revealed that there was a slight decrease
improvement in flavour and taste attributes in both the products as the level of
replacement increased.
compression and cutting strengths revealed that there was an increase in the
became hard as the replacement level increased due to increase in protein and
decrease in fat content. In the case of toffees the cutting strength decreased
indicating that the product became soft as the replacement level increased due
moisture, protein, ash, acid insoluble ash and FFA content as the level of
source of moisture, protein and minerals. But, there was a slight decrease in the
fat content of both the products as ghee residue had a low fat content of 15.5
per cent and level of replacement of fat being high. Crude fibre content of the
biscuits was not affected by replacing fat with ghee residue as GR has no crude
fibre.
Storage studies after one month period revealed that there was a slight
which affected the texture, taste and flavour attributes. This is due to the high
to pass through it. The FFA content was not affected even after storage in the
samples where fat was replaced by GR, whereas, the control sample had a
natural anti-oxidants.
with a potential to develop into a good health food with better shelf life, as the
present day population becoming more health conscious exploring health foods
and its benefits. The potential of this by-product has to be exploited to its
the problem of disposal, for which further research has to be done, which might
AOCS 1954 Official and Tentative methods. 1st edn. American oil Chenmists
142-146.
: Free Fatty acids and total carbonyls level, Indian Journal of Dairy
146.
(5) : 502-503.
Grewal R 1979 Assessment of nutritional value of Ghee-residue proteins, M.Sc.
Kapoor C M and Pal R N 1979 Composition and Protein efficiency ratio of Ghee
Kirigaya N, Kato H and Fuji Makai M 1968 Agri. Boil Chem. 32 : 287.
India.
Pruthi T D, Raval N P and Yadav P L 1971 The role of milk phospholipids in the
154.
Rama Murthy M K, Narayanan K M and Bhalerao V R 1969 The role of ghee
58.
Ramadevi and Khader 1987 utilization of ghee residue for product development,
Rao H G R and Gopinath S 2001 Importance of Ghee residue and its Utilization,
the conversion of Butter / cream into Ghee, Indian Journal of Dairy Science
32 (1) : 68-74.
Santha I M and Narayanan K M 1979 Free sugars of ghee residue. Indian Journal
Subbulakshmi G, Periwal S and Jhansi Rani P 1990 Studies on Shelf Life and
165-166.
151.
Wadhwa B K, Surinder Kaur and Jain M K 1991 Enhancement in the shelf life of
(1) : 119.
Estimation of Moisture
Procedure
¾ 10 grams of the sample was taken into a petridish with lid and the exact
¾ The sample was dried in an oven at 100 to 105°C till constant weight
was obtained.
¾ The sample was cooled in a dessicator and the final weight was taken
(W2).
Calculation
Protein estimation
of AOAC (1990).
Principle
ammonia was absorbed into boric acid solution containing bromocresol green
ammonium borate, with boric acid, which was titrated directly against
Chemical reagents
3) Mixed indicator :
dissolved in 10 ml alcohol.
b) 0.2 % methyl red : 20 mg of methyl red powder was dissolved in 10
ml alcohol .
indicator.
Procedure
Digestion
added and the samples were digested in the digestion block for 1 hour at 375oC.
the tubes were removed and distilled water (approximately 50ml) was added
Distillation
In a 100ml conical flask, 50ml of 4 per cent boric acid was added with
few drops of mixed indicator. The condenser outlet of the steam distillation
apparatus should dip below the surface of the boric acid solution. The digested
distilled for exactly 3 minutes after solution changed to a blue colour, the
receiving flask was lowered and steam generation was stopped. The condenser
outlet should be washed into the receiving flask. The contents of the flask were
titrated with 0.5 N HCl till the color changed to original pink. The blank was
Calculations
Estimation of Fat
The fat content of the sample was estimated as crude ether extract of the
dry material.
Method
The dry sample (5-10 grams) was weighed accurately into a thimble
(made with Whatman no. 1 filter paper – AOAC technique) and was placed in
the soxhlet apparatus or soxtic labconco. It was extracted with petroleum ether
(60-80 C Boiling Point) for about 16 hours. The ether extract was filled into a
weighed beaker, the flask was rinsed four to five times with small quantities of
evaporation and the flask with the residue was dried in an oven at 80 – 100°C
Calculation
Estimation of Ash
The ash content of the sample was estimated by AOAC (1990) method.
Procedure
¾ The temperature of the muffle furnace was set at 600oC and the crucible
was heated for 1 hour and transferred into a dessicator. After cooling to
weight (W2).
¾ The crucible was transferred into the dessicator and cooled to room
Calculation
Weight of Ash
% Ash = _________________ x 100
Weight of the sample
APPENDIX - IX
Method
¾ After total ash determination, the ash contained in the crucible, add 25
ml of 5 N
¾ Cool and filter with whatman filter paper No- 42 or its equivalent.
¾ Wash the filter paper with water until the washings are free from the
acid
¾ Ignite in a muffle furnace at 550 oC / one hour and record the weight.
Calculations
Method
Calculations
Ingredients
10%
replacement 200 50 24.3 2.7 15 150 5
of fat with
GR
20%
replacement 200 50 21.6 5.4 15 150 5
of fat with
GR
30%
replacement 200 50 18.9 8.1 15 150 5
of fat with
GR
Method
Sugar and water were mixed and boiled until all the sugar gets
dissolved.
When all the fat got dissolved, SMP, Liquid Glucose and Cocoa
powder were added and mixed thoroughly so that there was no lump
formation.
The contents were boiled till soft ball consistency.
The contents were removed from the flame and transferred into a
ladle.
into pieces.
APPENDIX-I
Ingredients
Control 300 50-100 150 150 - 1/2 tsp 1/8 tsp Few
drops
Replacing 300 50-100 150 135 15 1/2 tsp 1/8 tsp Few
10% fat drops
with GR
Replacing 300 50-100 150 120 30 1/2 tsp 1/8 tsp Few
20% fat drops
with GR
Replacing 300 50-100 150 105 45 1/2 tsp 1/8 tsp Few
30% fat drops
with GR
Method
Fat and sugar were creamed till light and fluffy for the control sample,
whereas for the experimental sample fat, sugar and ghee residue are
creamed.
Flour was added to creamed mixture and made into smooth dough by
adding milk.
This was roll out thick on a dusted platform and cut into shapes.
Cut biscuits were placed on a greased tray and baked at 180° C for 15-
9 Please evaluate the following samples using the 5 point hedonic scale given below.
Texture
Very Soft 5
Soft 4
Average 3
Hard 2
Very Hard 1
Taste
Very good 5
Good 4
Fair 3
Poor 2
Very poor 1
Flavour
Very Pleasant Flavour 5
Pleasant 4
Fair 3
Poor 2
Very poor 1
Overall Acceptability
Highly Acceptable 5
Acceptable 4
Moderately Acceptable 3
Fairly Acceptable 2
Not Acceptable 1
9 Please evaluate the following samples using the 5 point Hedonic scale given below.
The crude fibre present in biscuits was estimated by using AOAC, 1984.
Principle
¾ Filter and wash until all the acid washes off and then scrap the residue.
¾ Take the residue in 250ml beaker again and add 200 ml of 1.2% alkali
Calculation