52 research outputs found
Physico-chemical properties and quality of palm-based vegetable ghee.
No full textSamples of trans-free vegetable ghee were made using palm oil/palm stearin/palm olein (PO/POs/POo) blends (set A) and using palm oil/palm stearin/palm kernel olein (PO/POs/PKOo) blends (set B). Palm stearin of iodine value (IV) 30 was used in this study. The products were evaluated for their physical and chemical properties. Changes in quality during storage were monitored during a period of 16 weeks. Most of the vegetable ghee were granular (grainy) and had a shiny appearance. Chemical analyses Indicated that vegetable ghee consisting of PO/POs/POo had higher IV (47.7-52.4) than the PO/POs/PKOo vegetable ghee due to their higher content of unsaturated fatty acids, 46.0-50.0% compared to 36.6-45.0% in Set B. Decreasing the amount of palm oil while increasing palm stearin in the formulations resulted in higher slip melting point (SMP) and higher yield values. Eutectic interaction was noted in PO/POs/PKOo blends. The crystals in samples PO/POs/POo (set A) were predominant in the β' polymorphic form. One formulation in set B (B4) exhibited β crystallinity. Free fatty acids (FFA) were lowest in samples PO/POs/POo 80: 5: 15 (A4) and PO/POs:/PKOo 80:5:15 (B4) throughout storage. There was no clear trend on anisidine value (AV) while IV remained almost constant. Selected vegetable ghee, A4 wasused to shallow fry roti canai and for cooking nasi minyak. Sensory evaluation on these two products revealed that there was no significant difference (P < 0.05) in texture, taste and overall quality between samples A4 and B4
Effect of modern and traditional methods of preparation on the composition and flavor profiles of ghee
No full textGhee is a clarified milk-fat product originally from India. Ghee is prepared traditionally by culturing whole milk with lactic acid bacteria, prior to further processing steps. Industrially ghee is made by directly heating cream separated from whole milk. This research focuses on comparing chemical profiles of ghee made from different sources of milk and by different methods of preparation. Raw (non-pasteurized, non-homogenized) organic-grass fed cow milk and regular diet fed cow milk was obtained from Birchwood Farms, PA and Readington Farms, NJ respectively. Bacterial culture typical to ‘Dahi’ or Indian-style yogurt was obtained from Danisco. Ghee samples were made using these materials by three different methods (Direct cream method, Traditional method and Cultured cream method). Fatty acid profiles were elucidated using the FAMEs method using GC-MS. Non-saponifiable matter was analyzed using GC-Ms as well. Headspace volatiles were analyzed to elucidate differences in flavor profiles. Sensory evaluation was carried out on ghee made from grass-fed cow milk to identify whether the methods of preparation had an impact on the aroma profile. The results from all the analyses were compared for the different samples. Non-detectable differences were found in the fatty acid profiles and the non-saponifiable fractions of the different ghee samples. Cholesterol content in each sample was calculated. Method of preparation did not affect the chemical profiles of ghee significantly. Concentration of fatty acids was not affected by the source of milk or the method of preparation. This was analyzed by doing a two-factor ANOVA (Analysis of Variance). However, significant differences were found in their aroma profiles (based on sensory evaluation), instrumental color measurements and headspace volatile profiles. Thus the source of milk or method of preparation did not affect the fatty acid profiles of ghee however, method of preparation influenced the sensory properties and the flavor profiles.M.S.Includes bibliographical referencesby Neha M Bhid
Does attending seminars affect technical efficiency of white shrimp (Litopenaeusvannamei) aquaculture?
No full textMeasuring technical efficiency and examining the factors affecting technical inefficiency of brackish water white shrimp aquaculture in Malaysia are the objectives of the study. This study applies a parametric approach (stochastic production function, SPF) and a non-parametric approach (data envelopment analysis, DEA) to measure technical efficiency. The estimated average technical efficiencies of shrimp farms are 54.7 % (SPF) and 43.3 % (DEA). Labour, feed and fry are the three major inputs used and are also the independent variables applied in the models. Elasticities of labour, feed and fry are found to be -1.650, 0.686 and 1.52, respectively. These data show that excessive labour was hired and that feed used and fry stocked are deficient. Stochastic inefficiency model and to bit regression are the two approaches applied to measure the factors affecting technical inefficiency. The variable of “seminar attended” is the consistent core factor, which significantly and negatively affects technical inefficiency. This means that human resource development is playing a vital role to achieve a significant measurable and sustainable impact in Malaysian shrimp aquaculture
Moonglade: Motherland: Sooji, Sakar, Badam, Ghee
No full textIn this piece, the author reflects on her Bombay-born mother\u27s death and on the 75th anniversary of India\u27s independence
Ham Radio Activities at Marshall Space Flight Center During the 2017 Total Solar Eclipse: Transmitting Node
No full textNo abstract availabl
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