ICAR Research Data Repository for Knowledge Management
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
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View Archive Info| Field | Value | |
| Title |
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
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| Creator |
Vivek Sharma
Parul Pathania Sumit Arora Priyanka Singh Rao Narender Raju P. |
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| Subject |
Anhydrous milk fat,Ghee,Cow,Buffalo,Triglycerides
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| Description |
Not Available
Triglyceride (TG) profiling was explored to distinguish cow ghee from buffalo ghee to check their admixing. Cow and buffalo butter was clarified at 110, 130 and 150 ?C to obtain ghee. Temperature of clarification did not show any significant effect on TG profile. Cow ghee showed maxima at TG C38 and C52. Buffalo ghee exhibited maxima at C38 and C50 unlike cow ghee. Cow ghee samples showed a higher TG content of C42 to C54, whereas buffalo ghee samples were associated with a greater content of C26 to C38. Principal component analysis (PCA) and hierarchical clustering showed two ghee types as distinct separate clusters |
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| Date |
2021-08-16T11:23:48Z
2021-08-16T11:23:48Z 2021-1-1 |
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| Type |
Research Paper
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| Identifier |
PARUL PATHANIA, VIVEK SHARMA,* PRIYANKA SINGH RAO, SUMIT ARORA and NARENDER RAJU PANJAGARI (2021) A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition. International Journal of Dairy Technology
Not Available 1364-727X http://krishi.icar.gov.in/jspui/handle/123456789/57358 |
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| Language |
English
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| Publisher |
Not Available
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