Effect of Virgin Coconut Oil on Physico-Chemical and Sensory Properties of Ghee Ball

Hari Krishnan, Priya (2018) Effect of Virgin Coconut Oil on Physico-Chemical and Sensory Properties of Ghee Ball. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Oil blends of vegetable oil and animal-based fat becoming more popular in the country. Different fats/oils have different physical and chemical characteristics. Ghee ball is a traditional confection in South Indian dessert, which is popular in domestic and practice in many countries. Ghee ball consist of 75% ghee flour, 21.87% ghee, 1.88% cashew nuts and 1.25% raisins. The present study of nutritional evaluation of different oil blends were investigated using ghee as control. The blends selected were virgin coconut oil (VCO) and ghee in the ratios of 20:80. The objective of this study are i) to study the ratio of blends virgin coconut oil (VCO) and ghee fat on ghee ball product formulation, ii) to determine physico-chemical properties of developed ghee ball product and iii) to access the preference and acceptance level of the developed ghee ball using the hedonic rating test. In this study, traditional ghee ball was used as the control sample in the whole study and ratio is the optimized formula of ghee and virgin coconut oil (80:20). Free fatty acid, iodine value, p-anisidine value, peroxide value, texture profile analysis, proximate analysis (crude fat, crude protein, ash content, crude fiber and moisture content) and sensory evaluation test were carried out. Traditional ghee ball exhibited the highest ash content (1.90±0.04), crude fat (23.42±0.06%), crude fiber (2.48±0.42%), carbohydrate content (62.48±0.99%), gross energy (502.44±0.79% kcal), lowest in crude protein 9.50± 0.61% and moisture content 0.22±0.07%. For chemical analysis, control has the highest peroxide value 84.97±0.42meq.peroxide/kg fat, and followed by p-anisidine value 8.53±0.05. For ratio it seems iodine value has the highest 9.13±0.25, free fatty acid value (%) palmitic acid 0.67±0.01, free fatty acid value (%) lauric acid 0.51± 0.01, and free fatty acid value (%) oleic acid 0.70±0.01. For the texture profile analysis, the control has the highest value in hardness, gumminess, cohesiveness and chewiness 7.11±0.67, 14.68±6.40, 2.02±0.74 and 2.47±1.17, while in springiness has the lowest 0.17±0.01.Thus, blending of virgin coconut oil and ghee should be further study in different type food where it gives nutritional and achieve desired mouthfeel to the food with different characteristic properties of oil blends to enhance their commercial application vegetable oils are often modified using blending and blending of vegetable fats and animal-based oils with different properties is one of the simplest methods to create new specific products with desired textural and oxidative properties.