Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk
The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determ...
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| Veröffentlicht in: | The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Food technology, 2023-09, Vol.47 (2), p.124-139 |
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| container_title | The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology |
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| creator | Nezhad Razmjoui Akhgar, Rahele Shaviklo, Amir Reza Khamisabadi, Hassan |
| description | The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p |
| doi_str_mv | 10.35219/foodtechnology.2023.2.08 |
| format | Article |
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In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.</description><identifier>ISSN: 1843-5157</identifier><identifier>EISSN: 2068-259X</identifier><identifier>DOI: 10.35219/foodtechnology.2023.2.08</identifier><language>eng</language><publisher>Galati: Universityi Dunarea de Jos of Galati</publisher><subject>Ambient temperature ; Buffalo ; Butter ; Comparative studies ; Composition ; Cow's milk ; Dairy products ; Fatty acids ; Fermentation ; Ghee ; Iodine ; Linoleic acid ; Melting point ; Melting points ; Methods ; Milk ; Oils & fats ; Peroxide ; Polyunsaturated fatty acids ; Refractivity ; Rural areas ; Sensory perception ; Sensory properties ; Yogurt</subject><ispartof>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology, 2023-09, Vol.47 (2), p.124-139</ispartof><rights>2023. This work is published under http://www.ann.ugal.ro/tpa/peer_rewie.htm (the “License”). 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Fascicle VI, Food technology</title><description>The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.</description><subject>Ambient temperature</subject><subject>Buffalo</subject><subject>Butter</subject><subject>Comparative studies</subject><subject>Composition</subject><subject>Cow's milk</subject><subject>Dairy products</subject><subject>Fatty acids</subject><subject>Fermentation</subject><subject>Ghee</subject><subject>Iodine</subject><subject>Linoleic acid</subject><subject>Melting point</subject><subject>Melting points</subject><subject>Methods</subject><subject>Milk</subject><subject>Oils & fats</subject><subject>Peroxide</subject><subject>Polyunsaturated fatty acids</subject><subject>Refractivity</subject><subject>Rural areas</subject><subject>Sensory perception</subject><subject>Sensory properties</subject><subject>Yogurt</subject><issn>1843-5157</issn><issn>2068-259X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpVkEtr3DAUhUVpIUOS_6DQtSeSruXHMgxtEwhkk0B3Qr6SYrVj34mk6eB_H-ex6erA4eNw-Bi7kmILWsn-OhC54nGcaU_Py1YJBVu1Fd0XtlGi6Sql-99f2UZ2NVRa6vaMXeYcByGhExpavWGnHU0Hm2yJ_zzP5egWTjM_jEuOSDj6KaLdczs7nv2cKS0cxxXH4lPMJWLmFHg5ES_JulgizSv-PHrPJ-s8D4kmPhxDsHt6X0E68Snu_16wb2uX_eVnnrOnnz8ed7fV_cOvu93NfYUKoFStFNiFutaoVCMxaPDCedAD9rp1KkhfB6F15xGsFXZA6xoBWENoWhf6Ac7Z94_dQ6KXo8_F_KFjWk9mo3pooW8UdCvVf1CYKOfkgzmkONm0GCnMu2rzv2rzptooIzp4Ba-zenc</recordid><startdate>20230908</startdate><enddate>20230908</enddate><creator>Nezhad Razmjoui Akhgar, Rahele</creator><creator>Shaviklo, Amir Reza</creator><creator>Khamisabadi, Hassan</creator><general>Universityi Dunarea de Jos of Galati</general><scope>AAYXX</scope><scope>CITATION</scope><scope>0U~</scope><scope>1-H</scope><scope>3V.</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>8C1</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>F~G</scope><scope>GHDGH</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L.0</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYYUZ</scope><scope>Q9U</scope><orcidid>https://orcid.org/0000-0003-3460-514X</orcidid><orcidid>https://orcid.org/0000-0003-1144-3168</orcidid><orcidid>https://orcid.org/0000-0002-5826-4231</orcidid></search><sort><creationdate>20230908</creationdate><title>Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk</title><author>Nezhad Razmjoui Akhgar, Rahele ; 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Fascicle VI, Food technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nezhad Razmjoui Akhgar, Rahele</au><au>Shaviklo, Amir Reza</au><au>Khamisabadi, Hassan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk</atitle><jtitle>The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology</jtitle><date>2023-09-08</date><risdate>2023</risdate><volume>47</volume><issue>2</issue><spage>124</spage><epage>139</epage><pages>124-139</pages><issn>1843-5157</issn><eissn>2068-259X</eissn><abstract>The physicochemical, sensory characteristics, and fatty acids composition of two traditional ghee made from native West Azarbaijan buffalo and cow milk was investigated. In order to determine the oxidative stability, free fatty acids (FFAs) content and peroxide value (PV) of ghee samples were determined during 6 months of storage at ambient temperature (25˚C). The yield of buffalo ghee was significantly higher compared to cow ghee (6.01 versus 3.10%). No significant difference was observed in the saponification value, iodine value, refractive index, and slip melting point between two ghee samples (p >0.05). FFAs content and PV of ghee samples increased significantly during six months of storage (p<0.05). At the end of storage, the PV in buffalo ghee (0.34 meqO2/kg) was significantly lower than that of cow ghee (0.39 meqO2/kg) (p<0.05). Fatty acid composition analysis revealed a high degree of saturation (67.93 and 72.69% in buffalo and cow ghee, respectively), with C14:0, C16:0, and C18:0 being the predominant saturated fatty acids. On the other hand, C18:1 and C18:2 were the main monounsaturated and polyunsaturated fatty acids in buffalo and cow ghee. Buffalo ghee displayed a significantly higher level of conjugated linoleic acid than that of cow ghee (p<0.05). Significantly higher scores were given to buffalo ghee by the panelists for all evaluated sensory attributes (p<0.05). According to the findings of this study, buffalo ghee has high nutritional potential as well as consumer acceptance, and its development would improve the livelihoods of rural herders by promoting their market share and preventing the stagnation of buffalo breeding activity.</abstract><cop>Galati</cop><pub>Universityi Dunarea de Jos of Galati</pub><doi>10.35219/foodtechnology.2023.2.08</doi><tpages>16</tpages><orcidid>https://orcid.org/0000-0003-3460-514X</orcidid><orcidid>https://orcid.org/0000-0003-1144-3168</orcidid><orcidid>https://orcid.org/0000-0002-5826-4231</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Ambient temperature Buffalo Butter Comparative studies Composition Cow's milk Dairy products Fatty acids Fermentation Ghee Iodine Linoleic acid Melting point Melting points Methods Milk Oils & fats Peroxide Polyunsaturated fatty acids Refractivity Rural areas Sensory perception Sensory properties Yogurt |
| title | Comparative study on physicochemical and sensory characteristics of two traditional ghee made from buffalo and cow milk |
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