Effect of Season, Heat Clarification Temperature and Ripening of Cream on Color Parameters of Ghee
Journal Title: International Journal of Current Microbiology and Applied Sciences (IJCMAS) - Year 2018, Vol 7, Issue 10
Abstract
The objectives of this study were to evaluate the effect of season, heat clarification temperature and ripening of cream on the color attributes L [lightness (100: white, 0: black), a (+: red, -: green) and b (+: yellow, -: blue)] and Yellowness and Whiteness Index was observed. It was observed that effect of season was visible on the color value a, b and Yellowness Index of cow ghee and buffalo ghee whereas seasonal variation did not make any significant difference on the color value (L) and Whiteness Index. No significant effect of ripening of cream and clarification temperature was observed on color value of ghee samples. The results showed that highest color value (L) for cow ghee was observed in month of Dec-Jan (79.02±1.59) and for buffalo ghee in August-September (81.95±0.637), color value (a) in the month of October–November (-14.38±0.48) and February-March (-5.08±0.291), color value (b) in December–January (77.56±1.12 and 11.77±1.094), Yellowness Index in February-March (88.03±0.95) and December-January (14.38±1.310), Whiteness Index in October–November (21.55±2.69) and February-March (80.16±0.757), respectively.
Authors and Affiliations
Sonia Mor, Vivek Sharma, P. S. Minz, Navdeep Nain
Keywords
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- EP ID EP582646
- DOI 10.20546/ijcmas.2018.710.005
- Views 40
- Downloads 0
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