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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
 
Creator PARUL PATHANIA, VIVEK SHARMA,* PRIYANKA SINGH RAO, SUMIT ARORA and NARENDER RAJU PANJAGARINot Available
 
Subject Anhydrous milk fat, Ghee, Cow, Buffalo, Triglycerides
 
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 2021-08-26T08:19:02Z
2021-08-26T08:19:02Z
2021
 
Type Research Paper
 
Identifier Vol 0 International Journal of Dairy Technology (2021)
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/60672
 
Language English
 
Relation Not Available;
 
Publisher Wiley