National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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