Role of lactose, glucose and citrate in the flavour enhancement of enzyme modified ghee

Abstract

Ghee is the pure clarified milk fat. Direct cream method was used for the preparation of enzyme modified ghee. It is the flavour of ghee which is cherished by all. Ghee has a pleasant, slightly cooked and caramalised flavour. Enzymes along with additives were added in cream for the flavour enhancement of ghee. Lipase and protease enzymes were used in combination. Additives like citrate, glucose and lactose were added in cream before enzymatic hydrolysis for evaluating their impact on ghee flavour. The free fatty acid content of Enzyme modified ghee (EMG) flavour was higher than the limits of Food safety and standards authority of India (FSSAI). Higher yield of about 8% in EMG flavour was recorded than control ghee. Higher shelf life of about 4 days at 65°C was observed in EMG flavour than control ghee sample. The EMG flavour was used for frying of food products like Gulab jamun and jalebi.