TAILIEUCHUNG - A study on physico-chemical properties of Uthukuli Ghee

Ghee is known as valuable natural source of food that has numerous health benefits entirely beneficial to the human population. It is one of the popular ingredients in the Indian diet and takes infinitely prevalent position in the dairy industry market. The geographical production makes curious difference in the physico-chemical properties, flavour uniqueness, sensory and storage stability parameters. Concentrating on the geographically important ghee, uthukuli ghee from region of TamilNadu is known for its extraordinary flavour. Exclusiveness in ghee production is primarily dependent on the area of production, breed of animal, feed used for the animals, temperature and other intrinsic, extrinsic factors. In this paper, physico-chemical parameters such as Reichert- Meissl (Rm) value, Polenske value, Iodine value, Saponification value (SV), Butyro-refractometer (BR) reading, Melting Point, Free fatty acid (FFA), peroxide value, Critical Temperature of Dissolution (CTD) have been determined for geographically relevant uthukuli ghee. | 2019 8 4 2090-2099 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 04 2019 Journal homepage http Original Research Article https A Study on Physico-Chemical Properties of Uthukuli Ghee S. Bhavani Ramya1 D. Baskaran2 K. Vijayarani3 R. Palanidorai4 and D. Ramasamy5 1College of Food and Dairy Technology College of Food and Dairy Technology TANUVAS Koduveli Chennai- 52 India 2Department of Livestock Technology Dairy Science 3Department of Animal Biotechnology 4Department of Livestock Technology Dairy Science MVC Chennai- 52 India 5Directorate of Extension Education MMC Koduveli Chennai- 52 India Corresponding author ABSTRACT Keywords Ghee Geographical nature Physicochemical properties Nutritional composition Article Info Accepted 15 March 2019 Available Online 10 April 2019 Ghee is known as valuable natural source of food that has numerous health benefits entirely beneficial to the human population. It is one of the popular ingredients in the Indian diet and takes infinitely prevalent position in the dairy industry market. The geographical production makes curious difference in the physico-chemical properties flavour uniqueness sensory and storage stability parameters. Concentrating on the geographically important ghee uthukuli ghee from region of TamilNadu is known for its extraordinary flavour. Exclusiveness in ghee production is primarily dependent on the area of production breed of animal feed used for the animals temperature and other intrinsic extrinsic factors. In this paper physico-chemical parameters such as Reichert- Meissl Rm value Polenske value Iodine value Saponification value SV Butyro-refractometer BR reading Melting Point Free fatty acid FFA peroxide value Critical Temperature of Dissolution CTD have been determined for geographically relevant uthukuli ghee. Introduction Ghee the popularly known .

• Hoá học
• Physico chemical properties
• Uthukuli Ghee
• Geographical nature
• Physicochemical properties
• Nutritional composition
• Inorganic bio fertilizers
• Soil physicochemical properties
• Rainfed maize wheat cropping system
• Organic on soil physicochemical properties
• Inorganic on soil physicochemical properties
• Narayanpur block Mirzapur
• Available macro nutrient status
• Relationship with soil physicochemical properties
• Organic and inorganic nutrients
• Inceptisol of Chhattisgarh plateau
• Nutrient availability in inceptisol
• Health status
• Seasonal fluctuation
• Diversity indices
• Seasonal fluctuation of physicochemical properties
• Silver nanoparticles
• Physiochemical properties
• Silver nanoparticles induced cytotoxicity
• Aggregation interaction
• NPK and FYM
• Physicochemical properties of soil etc
• Soil of okra
• Different levels of NPK
• Tomato sauce
• Red chilli sauce
• Chemical properties
• Preparation of sauce
• Physicochemical properties of vegetables
• Carbohydrate polymers
• Chia seeds
• Edible films
• Water vapor permeability
• Mechanical properties
• Công nghệ hóa học
• Công nghệ vậy liệu
• Hóa lý
• Tính chất hóa lý
• Comparative study on physicochemical properties
• Fe SBA 16 Mesoporous materials
• Physicochemical properties of grape varieties
• Antep Karası
• Kara Dimrit
• Grapes varieties grown in Turkey
• Antiradical activity
• Earth sciences
• Consistency limits
• Pure clay minerals
• Intermediate plasticity clay
• Milk beverage
• Develop milk beverage
• Beetroot and banana were tried
• The physicochemical properties
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• Papaya leaf juice
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• The proposed all atom structures
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• Polyhouse technology has potential
• BMC Plant Biology
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• Oryza sativa L
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• Natural coatings
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• Bifido yoghurt
• Physico chemical analysesm
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• Preparation of dietetic frozen yoghurt
• Evaluation of the physicochemical properties
• Sensory attributes of yoghurt made
• Yoghurt made from mixtures
• Goat’s and cow’s milks
• Cow’s milks
• Biotechnology and food sciences
• Edible film
• Aloe vera gel
• Preservation of physicochemical properties
• Physalis peruviana l fruits
• Coated fruit
• Lecture Physical chemistry
• Physical chemistry
• Bài giảng Hóa lý
• Biological activity
• Physico chemical parameters
• Modification of starch
• Functional properties
• Pasting properties
• Rheological properties
• Textural properties
• Micellar CN concentrate
• Zaverage (Z avg)
• Whey proteins
• Micellar casein concentrate
• Modified atmosphere packaging
• Chemical treatment
• Scanning electron microscope energy dispersive X ray
• Fresh cut pear
• Calcium fortification
• Cooking properties of rice
• Individually fortified with iron
• Zinc and calcium