Quality Assessment of Ghee Residue Procured from Kolhapur Region

Abstract

Ghee residue (GR), is a nutrient rich dairy by-product, produced during the ghee manufacturing process. Fresh GR samples (coded as GR1 to GR5) were procured from local dairies in the Kolhapur region and analysed for sensory qualities, proximate composition and instrumental Hunter colour values. Significant variations (P<0.05) in various quality attributes were observed among the samples. The sample GR1 consistently recorded superior sensory scores (8.51, 8.27, 8.54 and 8.43 for colour and appearance, body and texture, taste and overall acceptability, respectively) and the highest protein (32.44 %), lactose (10.35 %), and ash (4.51 %) contents, while samples GR4 and GR2 contained the highest fat (54.70 %) and moisture (25.20 %), respectively. Instrumental colour analysis revealed that sample GR2 had the highest L* (34.96), a* (10.48) and b* (14.44) values. The observed differences in quality attributes are likely due to variations in the raw materials, processing methods, and heating conditions used during ghee preparation. Overall, the sample GR1 exhibited the most desirable quality attributes, indicating its potential suitability for the preparation of value added dairy products.