Vol. 12, Special Issue 8 (2023)

Author(s):
Prateek Singh Panwar, Menon Rekha Ravindra, Preeti Birwal and Kavita Kumari Solanki

Abstract:
The present study is proposed with the specific objectives to study the physico-chemical, rheological, and sensory changes in Ghee during conventional and sub-baric frying and proposed the superiority of sub-baric by repeated use of Ghee. For conventional methods the Gulabjamun balls were fried at 145 °C for two different time periods of 5 min and 10 min, for sub-baric frying conditions three levels of frying temperature viz. 120, 135 and 150 ºC had been selected, and the product was fried at each of the selected temperature for 5 min under a vacuum of 400 mm Hg. Thus, 15 samples of Ghee were collected after each set of frying and used for Chemico-physical and sensory evaluation. Two-way ANOVA was employed to determine the significance differences in data between the 3 temperatures and frying cycles for sub-baric frying experiments. As the frying cycles progressed, the Peroxide value, TBA value and viscosity of the Ghee samples increased over the frying cycles, while Iodine value decreased over the frying cycles. Generation of Free fatty acids in the Ghee samples were marginal, its appearance was significantly delayed in the sub-baric processed samples at lower temperatures. The colour values, primarily the L*, a* and b* values were indicative of a yellowish hue, the trend of Chroma and Yellowness Index derived from the colour data were indicative of a loss of yellow colour was lesser with progression of frying cycles under sub-baric frying condition. The study revealed that Ghee as a frying medium was more stable during repeat frying cycles under sub-baric frying process when compared to conventional frying, especially at the lower temperatures of sub-baric frying.