Abstract:
Four ghee samples two of them were traditionally processed
purchased from Khartoum North (T1) and the other processed at home
(T2) and other two commercial brands (Aseel and Haloob) were examined
for physicochemical properties, quality, oxidative stability and sensory
evaluation.
The traditionally processed samples showed low peroxide value
(1.5 and 2.0 mEq O2/kg) and free fatty acid (0.61 and 0.60%) for T1 and
T2, respectively in comparison to commercial brand samples peroxide
value (2.5 for Aseel and Haloob) and free fatty acids (1.29 and 1.27) for
Aseel and Haloob, respectively. No difference in the specific gravity of
all samples which is 0.90 while there is a significant differences (P≤0.05)
among all samples concerning the color Y/R (5.9/1.3, 5.8/1.3, 7.3/1.5 and
15.5/1.7) for T1, T2, Aseel and Haloob, respectively. Concerning
refractive index Aseel (1.4658) and Haloob (1.4670) showed higher RI
than T1 (1.4627) and T2 (1.4617). The major fatty acids of the four ghee
samples, as determined by GC/MS, were palmitic, stearic, oleic, lauric,
myristic and capric acid, and no unusual fatty acids were found.
Traditionally processed samples T1 and T2 showed higher stability during
excessive storage at 70°C for 72 hours than factory processed samples.
The sensory evaluation results obtained by the panelists showed a
significant difference (P≤0.05) among the average scores for color, odor
and taste of the four ghee samples and T 2 was most acceptable by the
panelists. The panelists ranked traditionally processed samples first
followed by commercial brands ones.
