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A comparison of the physico-chemical properties of low-cholesterol ghee with standard ghee from cow and buffalo creams

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Abstract:

Low-cholesterol ghee with 90% less cholesterol was prepared using β-cyclodextrin. The physico-chemical properties such as Reichert-Meissl (RM) value, Polenske value, Butyro-refractometer (BR) reading at 40°C, Iodine value and free fatty acids (FFA) as oleic acid in cow standard ghee and the corresponding low-cholesterol ghee remained almost unaltered. A similar trend was also observed in buffalo ghee. Fat soluble vitamins (β-carotene, A and E) in both cow and buffalo low-cholesterol ghee were very similar to that of respective standard ghee samples. However, 65 to 70% loss of vitamin D was observed in low-cholesterol ghee.

Keywords: Buffalo; Cow; Cream; Cyclodextrin; Fat soluble vitamins; Low-cholesterol ghee; Physico-chemical

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1471-0307.2010.00572.x

Affiliations: 1: Gujarat Co-operative Milk marketing Federation Ltd, Amul Dairy road, Anand, India 2: Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India 3: Guru Angad Dev University of Veterinary and Animal Sciences, Ludhiana, Punjab, India

Publication date: May 1, 2010

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