Vol. 12, Issue 10 (2023)

Author(s):
Dr. Priyanka, Dr. K Narsaiah and Dr. Bhupendra M Ghodki

Abstract:
Ghee, clarified butter, is an ancient Indian product is the most widely consumed and popular milk product in the Asian, Middle-east and African households. Owing to the characteristic nutty flavour that matches the requirement of fried products, ghee is considered a better cooking /frying medium compared to other animal fats. The objective of this study, thus, was to evaluate the thermal and chemical properties of ghee at different temperatures varying from room temperature to frying temperatures, which could be utilised in food industry for different process control operations. Thermal conductivity was found to increase with increase in temperature from 0.449 to 8.34 W/mK. Similar trend was observed for specific heat and it was found to increase from 0.491 to 0.835 J/KgK. Thermal stability of ghee after three consecutive frying cycles was done. Due to oxidation and hydrolysis taking place during frying process, a significant increase in peroxide value (from 6.34 to 66.18 meqO2/kgfat) and free fatty acid content (from 1.12 to 1.46% Oleic acid) was observed in the ghee samples.