A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams

Abstract

Low‐cholesterol ghee with 90% less cholesterol was prepared using β‐cyclodextrin. The physico‐chemical properties such as Reichert‐Meissl (RM) value, Polenske value, Butyro‐refractometer (BR) reading at 40°C, Iodine value and free fatty acids (FFA) as oleic acid in cow standard ghee and the corresponding low‐cholesterol ghee remained almost unaltered. A similar trend was also observed in buffalo ghee. Fat soluble vitamins (β‐carotene, A and E) in both cow and buffalo low‐cholesterol ghee were very similar to that of respective standard ghee samples. However, 65 to 70% loss of vitamin D was observed in low‐cholesterol ghee.

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

“…Table 3 shows the individual phytosterol composition of native and blended fat samples. Kumar et al (2010) have reported that the cholesterol content of butterfat, which is around 3190 mg/kg. The result shows that the sterol part of butterfat comprises only cholesterol (2550 mg/kg).…”

“…In addition, studies have reported a positive correlation between serum cholesterol level and dietary intake of cholesterol. The several methods have been adopted to reduce the levels of cholesterol in ghee (Kumar et al 2010;El-Aziz et al 2013). Rodrigues and Gioielli (2003) have blended butter oil with corn oil and modified chemical interesterification to get the improved physical and nutritional properties.…”

Healthy aspect of low‐cholesterol ghee on modulation of lipid profile of rats

“…Therefore, a process was developed to remove cholesterol from ghee, the most popular dairy product in India, and a product known as low‐cholesterol ghee was prepared (Kumar et al . ). This product meets all the quality standards of ghee and have storage stability and granulation behaviour parallel to regular ghee (Kumar et al .…”

“…This product meets all the quality standards of ghee and have storage stability and granulation behaviour parallel to regular ghee (Kumar et al . ; Meghwal et al . , ).…”

Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin

“…Ghee contributes significantly towards nourishment of people of all age groups. It is a good source of fat-soluble vitamins (A, D, E and K) and essential fatty acids (Chand et al 1986;Rangappa and Achaya 1974;Kumar et al 2010). Along with these advantages, concerns about its high cholesterol content (0.2-0.4 %) and its relation with cardiovascular diseases is also increasing.…”