Effect of supplementation of flaxseed oil and brahmi leaves on organoleptic properties of herbal buffalo ghee

Abstract

In the present study the herbal ghee was prepared from buffalo ghee by using flaxseed oil at different levels @5 percent, @10 percent and @15 percent and brahmi leaves at different levels @5 percent, @10 percent, @15 percent and @20 percent of the content. This prepared ghee was compared with control (T0) i.e. without addition of flaxseed oil and brahmi leaves. From the result of present investigation, the most acceptable quality of buffalo ghee was prepared by using 10 percent flaxseed oil and 15 percent brahmi leaves. It revealed that the mean value of flavour (Aroma and Taste) score, texture score, colour score and Freedom from suspended impurities (ghee residue) Score was found to be 48.00 ± 0.82, 28.00 ± 0.82, 8.00 ±0.82 and 8.50 ±0.58 respectively. Addition of flaxseed oil and brahmi leaves in herbal buffalo ghee samples improved the sensory characteristics as well as acceptability of the product.