A comprehensive review on nutritional properties, processing and utilization of ghee residue

Abstract

Ghee residue is a by-product obtained during the ghee (clarified butter fat) preparation. It arises as a result of the serum part of milk solids and acts as a major source of flavour and colour development in ghee. It is rich in nutrients and has antioxidant properties. It has also a cooked and caramelized flavour and high in protein, fat and carbohydrate content. By utilizing one of the waste products, ghee residue can be used into other culinary products to assist achieve the desired colour, flavour and texture as well as contribute to recoup a by-product. This review aims to provide comprehensive information about the ghee residue relating to its composition, flavouring and antioxidant attributes. In addition, fat recovery methods from ghee residue, processing on ghee residue and its different food and non-food application have also been included in this review.