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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 1127-1132
DOI: https://doi.org/10.20546/ijcmas.2020.908.124


Effect of Blending of Fats and Oils on Physico-chemical Properties of Ghee
Niranjan, G. Poojitha*, C. Kempanna and B. G. Shilpashri
Dairy Chemistry Division, Dairy Science College, KVAFSU,Hebbal, Bangalore 560024, India
*Corresponding author
Abstract:

The changes in the ghee physico-chemical properties due to blending with different fats and oils at different levels were studied. Ghee was blended with Groundnut oil, Coconut oil, Hydrogenated fat and animal body fat at 10% and 15% respectively. The blended ghee samples were analysed for Reichert–Meissl, Polenske, saponification, iodine values and butyro refractometer reading at 40°C. The study revealed that an increase in B.R. reading and Iodine value are due to blending with groundnut oil and hydrogenated fat, also an increase in the polenske and saponification values are due to blending with coconut oil where as decrease in the B.R. reading and Iodine value are due to blending with coconut oil and decrease in the Reichert–Meissl, Polenske, saponification values are due to blending with hydrogenated fat and animal body fat at 10 & 15 per cent respectively.


Keywords: Physico-chemical properties, Ghee, Fats and oils, Level of blending
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How to cite this article:

Niranjan, G. Poojitha, C. Kempanna and Shilpashri, B. G. 2020. Effect of Blending of Fats and Oils on Physico-chemical Properties of Ghee.Int.J.Curr.Microbiol.App.Sci. 9(8): 1127-1132. doi: https://doi.org/10.20546/ijcmas.2020.908.124