Sensory analysis of storage study of herbal buffalo ghee at refrigerated temperature

Abstract

Ghee is known as clarified butter fat or anhydrous milk fat and it is an important food of Indian diet. Ghee is utilized in Ayurveda for many medical applications, including the treatment of allergy, skin, and respiratory diseases. Ghee possess many therapeutic properties. Now-a-days, different types of herbal ghee are available in the market. In the present study, investigation was made to observe the sensory score of buffalo ghee incorporated with flaxseed oil and brahmi herbs. Flaxseed oil and brahmi herbs are known for their health benefits. Linseed has many therapeutic properties in preventing diseases like mammary and prostate gland, anti-carcinogenic effect, possess laxative effect, anti-inflammatory properties and reduces osteoporotic effect. Brahmi is one of the unique herbs prescribed for improving the cognitive ability of human beings. The sample of herbal buffalo ghee was analyzed for sensory score like flavour (aroma and taste) score, texture score, colour score and freedom from suspended impurities (Ghee Residue). From the result of present investigation, the most acceptable quality of buffalo ghee was prepared by using 10% flaxseed oil and 10% brahmi leaves. It was observed 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 47.75±0.50, 28.25±0.50, 8.00±0.82 and 8.50±0.58 respectively.