International Journal of Trend in Scientific Research and Development: Food Science

International Journal of Trend in Scientific Research and Development

IJTSRD is a leading Open Access, Peer-Reviewed International Journal which provides rapid publication of your research articles and aims to promote the theory and practice along with knowledge sharing between researchers, developers, engineers, students, and practitioners working in and around the world in many areas. For any further information, feel free to write us on editor.ijtsrd@gmail.com

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    • Showing posts with label Food Science. Show all posts
    Showing posts with label Food Science. Show all posts

    Sunday 18 July 2021

    The Moderating Effect of Time of the Day on the Relationship between Perceived Crowding and Emotional Responses with Special Reference to Fast Food Industry in Sri Lanka

    July 18, 2021 0
    The Moderating Effect of Time of the Day on the Relationship between Perceived Crowding and Emotional Responses with Special Reference to Fast Food Industry in Sri Lanka

    The main purpose of conducting this research study is to identify the impact of perceived crowding on emotional responses of the shoppers and identify the moderating effect of time of the day on the relationship between perceived crowding and emotional responses. And fast food industry in Sri Lanka has been taken as the research base to identify the fast food consumers’ perception on the crowding. Moreover, perceived crowding observed as a major concern for shoppers as well as a challenge for organizations which was also addressed in International context. That issue encouraged this particular study and it will be further examined and tested broadly throughout this research study. And the other concern is what types of moderating effect can be seen on the relationship between perceived crowding and emotional responses. Therefore, this research study has examined the effect of “time of the day- on the main relationship. A well structured questionnaire was used to obtain primary data for the study. A total of 405 Sri Lankan fast food clients were chosen as the sample for the study. The sampling method was convenience sampling, and the data was analyzed using SPSS 25 software. The multiple regression analysis was used to analyze the data. Charts and graphs are used to display the research findings. The studys findings demonstrated it can be concluded that it indicates that 12.2 of dependent variable Emotional Responses is explained by independent variables Perceived Crowding . And we may conclude that in the Sri Lankan fast food market, there is no moderating effect of time of the day on the relationship between perceived congestion and emotional responses. 

    by K. K. P. D. Kahaduwa "The Moderating Effect of Time of the Day on the Relationship between Perceived Crowding and Emotional Responses; with Special Reference to Fast Food Industry in Sri Lanka" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, 

    URL: https://www.ijtsrd.com/papers/ijtsrd46312.pdf 

    Paper URL: https://www.ijtsrd.com/home-science/food-science/46312/the-moderating-effect-of-time-of-the-day-on-the-relationship-between-perceived-crowding-and-emotional-responses-with-special-reference-to-fast-food-industry-in-sri-lanka/k-k-p-d-kahaduwa


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    Wednesday 14 April 2021

    Agricultural Development is the Best Key Factor for Food Security

    April 14, 2021 0
    Agricultural Development is the Best Key Factor for Food Security

    The article examines the formation of market relations in agriculture of the Republic of Uzbekistan, the negative impact of COVID 19 on the world economy. 


    by Janibek Farmonov | Boboyeva Surayyo | Kahramonov Fazliddin "Agricultural Development is the Best Key Factor for Food Security" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Special Issue | Innovative Development of Modern Research , April 2021, 

    URL: https://www.ijtsrd.com/papers/ijtsrd40026.pdf 

    Paper URL : https://www.ijtsrd.com/home-science/food-science/40026/agricultural-development-is-the-best-key-factor-for-food-security/janibek-farmonov

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    Monday 12 April 2021

    The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life

    April 12, 2021 0
    The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life


    This article discusses the problem of global hunger and its impact on socio economic life, absolute and latent hunger and its consequences, Food and Agriculture Organization of the United Nations FAO , the global hunger index, its importance in scientific observation. 

    by Rakhmatova Dilnoza Obidovna "The Problems of Food Scarcity and Famine in the World, its Impact on Political, Social and Economic Life" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Special Issue | Innovative Development of Modern Research , April 2021, 

    URL: https://www.ijtsrd.com/papers/ijtsrd40075.pdf 

    Paper URL : https://www.ijtsrd.com/home-science/food-science/40075/the-problems-of-food-scarcity-and-famine-in-the-world-its-impact-on-political-social-and-economic-life/rakhmatova-dilnoza-obidovna

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    Thursday 29 October 2020

    Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan

    October 29, 2020 0
    Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan

    Diplo town lack food industry, market places coined with food streets. Vendors role to ascertain public health by conserving safety of food chain. Food can be contaminated like improper processing operations, lack of personal hygiene, dirt, dust, smokes, etc. among vendors. Aim The present study designed to know the level of alertness of food vendors to food safety and hygiene practices by observing and record the corona virus disruption of their business. Materials and methods For that, a random selection of 20 vendors from Diplo was done. A detailed questionnaire was used in order to obtain the data. Results It was found that majority approximately 80 of the vendors were of the age group 20 30 years and were unmarried, out of these about 45 primary education showing a dishonorable arrogance to food preparation and selling. Almost 95 not covered food while rest 5 were lacking sufficient covering arrangements and apparels. Hence, 85 of food shops were unprotected to insects i.e. flies, mosquitoes, regardless of the type of cart. The 99 vendors used water from bore wells and hand pumps for food preparation. However, about 80 of these vendors showed strong agreement that the food may be fouled with microbes, insects, dust particles, food coloring, as well as different spices used while preparations. Also, various malpractices and unhygienic conditions during the food preparation may lead to food borne outbreaks. Persistence of different food borne ailments result in morbidity and sudden mortality. Conclusions It is concluded that mostly vendors are unaware about the basic hygiene methods and personal hygiene of their own. 

    by Parkash Meghwar | Dileep Kumar | Preeti Dhanker | Mukesh Kumar "Food Safety Practices among Street Food Vendors in Diplo, Sindh, Pakistan" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-6 , October 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33692.pdf

    Paper Url: https://www.ijtsrd.com/chemistry/food-science/33692/food-safety-practices-among-street-food-vendors-in-diplo-sindh-pakistan/parkash-meghwar

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    Wednesday 9 September 2020

    Food Defense An Introduction

    September 09, 2020 0
    Food Defense An Introduction

    Food defense is the process of protecting food products from intentional contamination or adulteration, which aims to harm consumers, business establishments, or the public health. It refers to a system in place to prevent, protect, respond to and recover from the intentional introduction of contaminants into our nation’s food supply. Food defense is to everyone’s benefit. It must be supported by the public sector if the appropriate level of protection is to be provided. This paper provides an introduction to food defense. 

    by Matthew N. O. Sadiku | Sunday S. Adekunte | Sarhan M. Musa "Food Defense: An Introduction" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-6 , October 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33364.pdf

    Paper Url: https://www.ijtsrd.com/home-science/food-science/33364/food-defense-an-introduction/matthew-n-o-sadiku

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    Thursday 20 August 2020

    Extraction and Assessment on Non Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India

    August 20, 2020 0
    Extraction and Assessment on Non Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India

    Present research examines the comparison between catalytic or accelerated method with original or non catalytic Wijs method for IV analysis.In the present work, Fast method is used for the measurement of Iodine value IV , wherein mercuric acetate is directly used in the powder form. The method only requires to add the catalyst mercuric acetate in the process of determination without changing the operational steps of the Wijs method. Compared with the Wijs method in which it will take at least 30 minutes to finish it, the fast determination method can make the determination reaction finished in 3 minutes. The iodine value of extracted oils of different groundnut seeds varieties such as Rajasthan Nagori RD 1 10 RRD1 10 , G10 Gujarat G10G , Shivpuri Sv ,Rajasthan Gugeri Rg ,TMV 2,G2 52, Karad 9 Kd 9 and T 64 were determined by regular Wijs method for 30 minutes whereas when we apply catalytic Wijs method with use of 2 mg, 5 mg and 10 mg of mercuric acetate to perform as catalyst then it is reducing the time of analysis to 3 minutes. The analytical results showed that there was no great difference between the two methods with the relative error less than 0.2 . When catalyst is used the different values obtained for standard deviations are 0.17 for 2mg, 0.33for 5mg and 0.27 for 10 mg whereas 0.26 for non catalyst addition and 0.2 for oil content. The resultsobtained in the present work shows Rg, Kd 9 and T 64 has more difference in IV in case of 2mg catalyst. 

    by Dr. Shashikant Pardeshi "Extraction and Assessment on Non-Catalytic and Catalytic Wij’s Method of Iodine Value Measurement of some Extracted Oils of Different Groundnut Varieties Grown in India" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-5 , August 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33209.pdf

    Paper Url :https://www.ijtsrd.com/chemistry/food-science/33209/extraction-and-assessment-on-noncatalytic-and-catalytic-wij’s-method-of-iodine-value-measurement-of-some-extracted-oils-of-different-groundnut-varieties-grown-in-india/dr-shashikant-pardeshi

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    Sunday 19 July 2020

    Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India

    July 19, 2020 0
    Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India

    Deep fat frying can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance. It also results in the production of volatile products such as aldehydes and non volatile fraction which remains in the frying medium. Some of these remaining products have been implicated in producing adverse health effects. Highly oxidized oils may also produce polyaromatic hydrocarbons, which have carcinogenic effect. The repeatedly frying oil samples were collected from the restaurants and fast food outlets of various types of from municipality areas of Jalgaon city and daily used oils for frying in municipality areas of Jalgaon city in amber bottles for analysis and used to evaluate the quality of these oils using standard producers. In this study, The physiochemical parameters such as Moisture, density, viscosity, AV, IV, PV, P anisidine value, totox values and TPM were used to monitor deterioration of fried oil while it was used to authenticate oil samples. In this study, the results showed that in the range of 0.05 0.34 ±0.17 , 0.9188 0.9277 ±0.35 , 33.78 44.48 ±0.03 , 0.56 4.31 ±0.53 , 80.88 115.87 ±0.16 , 8.78 13.56 ±0.87 , 9.56 14.18 ±0.69 , 29.28 41.3 ±0.38 and 10.24 20.0 ±0.26 respectively. The AV, PV and totox values which were significantly higher compared to the Codex Alimentarius Commission standards. Peroxide values of 8.78 13.56 ± 2.179 meq O2 kg deviated from the Codex standard value of 10 meq O2 kg. Acid values of 0.56 4.315±0.605 mg KOH g, which were significantly higher compared to the Codex Alimentarius Commission standards. In general, it was seen that, fast food origin waste frying oils’ viscosities, water contents and AVs were higher and iodine values were lower than those from other sectors. The densities of all the samples were generally close to each other. The results showed degradation in the physico chemical properties of the vegetable cooking oil after repetitive frying. The awareness of the general public in India regarding the usage of repeatedly heated cooking oil needs to be increased. More publicity and exposure about this little known health issue should be given in the mass media. 

    by Shashikant Pardeshi "Comparative Studies on Deterioration Quality of Frying Oils used in Commercial Restaurants in Jalgaon City of Maharashtra, India" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-5 , August 2020, 

    URL: https://www.ijtsrd.com/papers/ijtsrd33230.pdf

    Paper Url :https://www.ijtsrd.com/chemistry/food-science/33230/comparative-studies-on-deterioration-quality-of-frying-oils-used-in-commercial-restaurants-in-jalgaon-city-of-maharashtra-india/shashikant-pardeshi

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    Saturday 14 March 2020

    Food Fraud A Primer

    March 14, 2020 0
    Food Fraud A Primer

    Food fraud is a major problem with all food and drink businesses. It has become a global problem of increasing importance. Fraud may be regarded as the intentional misrepresentation of fact by one person or an organization. Food fraud is the deliberate alteration of food. It is widely accepted in the food industry as illegal deception for economic gain using food. The most common types of food fraud include deliberate substitution, misrepresentation or mislabeling, adulteration, stolen goods, tampering, diversion, smuggling, and concealment. All these types of fraud have the potential to seriously endanger food quality and safety. They can also cause direct or indirect threats to public health. This provides a primer on food fraud. 


    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Fraud: A Primer"" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-3 , April 2020,

    URL: https://www.ijtsrd.com/papers/ijtsrd30319.pdf

    Paper Url :https://www.ijtsrd.com/home-science/food-science/30319/food-fraud-a-primer/matthew-n-o-sadiku

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    Thursday 12 March 2020

    Global Food Fraud A Primer

    March 12, 2020 0
    Global Food Fraud A Primer

    As markets grow from local to global, food supply chains become complex distribution systems and pose the challenge of safeguarding our food supply. Food fraud is an emerging global problem with wide range of economic, social, health, and environmental impacts. It is committed when food is placed on the market with the intention of deceiving the customer, for financial gain. There are essentially two main types of food fraud the sale of food that is potentially harmful, and the deliberate mislabelling of food. The goal of this paper is to present the general understanding of food fraud concept by the food industry at large, not just within the United States but globally. 


    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Global Food Fraud: A Primer""

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-3 , April 2020,

    URL: https://www.ijtsrd.com/papers/ijtsrd30320.pdf

    Paper Url :https://www.ijtsrd.com/home-science/food-science/30320/global-food-fraud-a-primer/matthew-n-o-sadiku

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    Monday 6 January 2020

    Smart Food An Introduction

    January 06, 2020 0
    Smart Food An Introduction

    Smart technology is an important part of the solution to food challenges. Smart technologies are already being used by urban food projects but the two concepts are not well connected. Smart Food has been introduced as approach to provide a personalized, mobile, on site counseling service for food allergic people. Smart food focuses especially on foods that can be eaten as staples. This paper provides a brief introduction to smart food. 


    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Smart Food: An Introduction""

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-2 , February 2020,

    URL: https://www.ijtsrd.com/papers/ijtsrd29943.pdf

    Paper Url : https://www.ijtsrd.com/chemistry/food-science/29943/smart-food-an-introduction/matthew-n-o-sadiku

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    Friday 6 December 2019

    Impact of Demographic Factors on the Snacking Behavior of Individuals

    December 06, 2019 0
    Impact of Demographic Factors on the Snacking Behavior of Individuals

    Snacking behavior of the consumers has a great impact on their dietary behavior and health. Therefore this research was conducted to assess the relationship of snacking time and the snacking preferences with the age and gender of the individuals. Preference to consume different snack varieties, such as Biscuits, Potato chips, chocolate, candy, sandwiches, ice cream, fruits and pizza in particular periods of the day morning, evening and night was assessed in the study. The relationship was assessed using a consumer panel consisting of 125 respondents. The respondents were asked to express their preferences using a questionnaire. Results revealed that both age and gender effect on preferences for snack types and snacking time. 


    by Gunathilak U G S A | Wijewardhana U S | Navaratne S B "Impact of Demographic Factors on the Snacking Behavior of Individuals"

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-4 | Issue-1 , December 2019,

    URL: https://www.ijtsrd.com/papers/ijtsrd29652.pdf 

    Paper URL: https://www.ijtsrd.com/home-science/food-science/29652/impact-of-demographic-factors-on-the-snacking-behavior-of-individuals/gunathilak-u-g-s-a

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    Wednesday 30 October 2019

    Food Technology A Tutorial

    October 30, 2019 0
    Food Technology A Tutorial
    Food technology is a blanket term for applying food science techniques and principles to the cultivation, production, processing, packaging, labeling, quality management, and distribution of food substances. Much of the food we eat and drink is made using the tools of food technology. The modern food technologies are largely responsible for the successful operation of our supermarkets. This paper provides an introduction to food technology. It covers both new and conventional food technologies. 

    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Technology: A Tutorial"

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-6 , October 2019,

    URL: https://www.ijtsrd.com/papers/ijtsrd29159.pdf

    Paper URL: https://www.ijtsrd.com/chemistry/food-science/29159/food-technology-a-tutorial/matthew-n-o-sadiku

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    Sunday 5 May 2019

    Food Science A Primer

    May 05, 2019 0
    Food Science A Primer

    Food science is the discipline that applies basic sciences and engineering to study the nature of foods and their harvesting, processing, distribution, storage, and preparation. It is essential to meeting the needs of a growing global population. A major goal of food science is to understand the nature and properties of foods at a fundamental level so as to make existing food production processes more ef cient. This paper provides a primer on food science 


    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Science: A Primer"" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019,

    URL: https://www.ijtsrd.com/papers/ijtsrd23952.pdf

    Paper URL: https://www.ijtsrd.com/chemistry/food-science/23952/food-science-a-primer/matthew-n-o-sadiku
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    Food Microbiology

    May 05, 2019 0
    Food Microbiology
    Microbiology is a branch of biology that deals with organisms too small to be seen without magnification. It is the study of microorganisms, which are organisms such as bacteria, parasites, viruses, yeasts, molds, etc. that are so small they can only be seen using a microscope. Food microbiology is concerned with the effects microbes or organisms can have on the quality and safety of food products. This paper presents a brief introduction on food microbiology. 

    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa ""Food Microbiology"" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-4 , June 2019, 
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    Sunday 13 January 2019

    A Study on Bellier Turbidity Temperature Test BTTT as Tool for Identification of Groundnut Oil from Different Seed Varieties in India

    January 13, 2019 0
    A Study on Bellier Turbidity Temperature Test BTTT as Tool for Identification of Groundnut Oil from Different Seed Varieties in India
    BTT values prescribed for the certain vegetable oils comes under the mandatory food laws in some countries but due to development towards hybridization in oil seeds, reconsideration in laws is required. In this study an attempt has been made to investigate the applicability of BTTT to groundnut oils obtained from different varieties of seeds grown in different parts of India and thereby examine the influence of geographical variations on BTTT. In the present data analysis, low oil yielding groundnut seed varieties oil content 35-40 such as Shivpuri Sv and SB11 exhibited BTT in the range of 39 to 39.5 0C while High oil yielding varieties oil content 44-45 such as Rajasthan nago RD 1 10 RRD 1 10 and G10 Gujarat G10g displayed BTT in the range of 40-410C. The result have demonstrated the reproducibility through the analyzed data. Hence It is observed that groundnut oil fulfils BTTT values as per Regulation Food Products and Standards 2011 of Food Safety Standards and Act 2006. The coefficient of variation is in between 0.24-0.43 in case of BTT while in case of percentage of oil yielding, it is 0.12-0.43. 

    by Dr Shashikant Pardeshi "A Study on Bellier Turbidity Temperature Test (BTTT) as Tool for Identification of Groundnut Oil from Different Seed Varieties in India" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2, February 2019, 

    URL: https://www.ijtsrd.com/papers/ijtsrd20282.pdf

    Direct Link: https://www.ijtsrd.com/chemistry/food-science/20282/a-study-on-bellier-turbidity-temperature-test-bttt-as-tool-for-identification-of-groundnut-oil-from-different-seed-varieties-in-india/dr-shashikant-pardeshi

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    Sunday 6 January 2019

    Food Politics

    January 06, 2019 0
    Food Politics
    Food politics refers to the social relations that impact the production, distribution and consumption of food. It has become a part of the popular consciousness in the last two decades. The use of food in performance is a means of engaging public consciousness and addressing American food politics. This paper provides a brief introduction to food politics. 

    by Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Politics" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, 

    URL: https://www.ijtsrd.com/papers/ijtsrd20229.pdf

    Direct Link: https://www.ijtsrd.com/home-science/food-science/20229/food-politics/matthew-n-o-sadiku

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    Sunday 26 August 2018

    Preparation and Standardization of Coconut, Dry Dates & Jaggery "Ladoo" and its Storage Study

    August 26, 2018 0
    Preparation and Standardization of Coconut, Dry Dates & Jaggery "Ladoo" and its Storage Study
    The calcium and iron is common problem in children' lack of nutrients is one of the factors. Coconut dry dates & Jaggery was used for the development of ready-to-eat Indian traditional sweet meal commonly known as "ladoo" with rich source of calcium, iron, and dietary fibers. In the present study was formulated to develop mineral added nutrient ladoo with the incorporation of dates and Jaggery in different proportion of coconut, jaggery, dates & other nuts. 


    According to 9 points hedonic scale was observed that 32:30:28:10 ratios found best combination. The changes in the quality of coconut dry dates and Jaggery 'ladoo' packed in polypropylene (PP, 75µ) and during storage to establish the shelf life under ambient temperature conditions (20-30 0C). Nutrient analysis protein (8 g), fat (14 g), carbohydrate (46 g), crude fiber (2gm), calcium (2gm), moisture (6.66gm) and ash (2gm) were carried and showed better quality of ladoo. During storage it was observed that the product stored up to 2 months after 2 months the moisture and fat in the product was reduced hence dates and Jaggery supplemented ladoo suitable for children'. 

    By Dr. Anil Bukya | S. B. Khedkar | B. K. Dongare" Preparation and Standardization of Coconut, Dry Dates & Jaggery "Ladoo" and its Storage Study" 

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-2 | Issue-5 , August 2018,

    Paper URL: http://www.ijtsrd.com/papers/ijtsrd18300.pdf

    Direct URL: http://www.ijtsrd.com/home-science/food-science/18300/preparation-and-standardization-of-coconut-dry-dates-and-jaggery-ladoo-and-its-storage-study/dr-anil-bukya

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    Wednesday 7 December 2016

    Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species

    December 07, 2016 0
    Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species
    Ghee is a class of clarified butter that originated from the Indian subcontinent; and is commonly used in South Asian and Middle Eastern cuisines, traditional medicine, and religious rituals. Ghee is important part of human diet. It also gives longer shelf life compared to other food product. Now a days, people have interested in products obtained from species other than cow and buffalo to get more health benefits. Physicochemical, nutritional and sensory aspects of ghee obtained from different species varied among each other due to the varied composition of milk. Due to difference in the milk composition of varies species, this affect physicochemical, nutritional and sensory aspects of different species. Variation of this aspects affect the consumer's preference, benefits on human health from ghee of varies species and also helps to people who wanted to check adulteration in ghee.

    By Kapadiya Dhartiben B. | Aparnathi, K.D." Comparison of Physicochemical, Nutritional and Sensory Aspects of Ghee obtained from Different Species"

    Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-1 | Issue-6 , October 2017,

    Paper URL: http://www.ijtsrd.com/papers/ijtsrd5807.pdf 

    Direct URL: http://www.ijtsrd.com/chemistry/food-science/5807/comparison-of-physicochemical-nutritional-and-sensory-aspects-of-ghee-obtained-from-different-species/kapadiya-dhartiben-b
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