Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream
European Journal of Lipid Science and Technology, cilt.127, sa.5, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 127 Sayı: 5
- Basım Tarihi: 2025
- Doi Numarası: 10.1002/ejlt.70023
- Dergi Adı: European Journal of Lipid Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Applied Science & Technology Source, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
- Anahtar Kelimeler: aroma profiles | free fatty acids | ghee residue | ghee | temperature
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value, peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue by omitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering the residue consisting of non-fat dry matter at two different temperatures (110°C–130°C) and for two different durations (5 and 10 min), and a control group (1 min at 95°C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) was applied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fatty acids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one of the aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matter in clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aroma substances was observed in samples heat-treated at 130°C for 5 min. Practical Application: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removed by filtration, significantly affects the fat's aroma and composition. Filtration of the residue is typically performed at the beginning of production. However, when this filtration process is delayed until after a certain storage period, this study has shown that the residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrial purposes and consumer satisfaction. Additionally, the optimal temperature and time (130°C for 5 min) to produce the highest quality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product in an industrial context.