A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
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Title |
A distinction of cow and buffalo ghee using principal component analysis of triglyceride composition
Not Available |
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Creator |
PARUL PATHANIA, VIVEK SHARMA,* PRIYANKA SINGH RAO, SUMIT ARORA and NARENDER RAJU PANJAGARINot Available
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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. Not Available |
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Date |
2021-08-26T08:19:02Z
2021-08-26T08:19:02Z 2021 |
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Type |
Research Paper
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Identifier |
Vol 0 International Journal of Dairy Technology (2021)
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/60672 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Wiley
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