Effect of Different Temperatures in the Heat Treatment Process and Stored With Ghee Residue on the Fatty Acid Composition and Aroma Profile of Ghee Produced From Clotted Cream

What is it about?

This study investigates the effects of different temperature and time applications on the pH, fat content, water activity, acid value,peroxide value, thiobarbituric acid, free fatty acids, aroma profile, and sensory properties of ghee stored with ghee residue byomitting the filtration process in ghee production. For this purpose, ghee was produced from clotted cream without filtering theresidue consisting of non-fat dry matter at two different temperatures (110◦C–130◦C) and for two different durations (5 and 10 min),and a control group (1 min at 95◦C) where the residue was separated from the fat. The storage process (on Days 1, 30, and 60) wasapplied to the ghee produced with residue. It was determined that as cooking temperature and time increased, short-chain fattyacids decreased, whereas monounsaturated and polyunsaturated fatty acids increased. Simultaneously, furan compounds, one ofthe aroma compounds, also increased. As a result, it was concluded that omitting the filtration process for the non-fat dry matterin clotted cream effectively increased aroma compounds at high temperatures. Especially, the highest concentration of aromasubstances was observed in samples heat-treated at 130◦C for 5 min.Practical Application: During ghee production, it has been observed that the ghee residue, consisting of non-fat dry matter removedby filtration, significantly affects the fat’s aroma and composition. Filtration of the residue is typically performed at the beginningof production. However, when this filtration process is delayed until after a certain storage period, this study has shown thatthe residue can enhance the aroma and other properties of the fat (chemical, sensory, etc.), which is valuable for both industrialpurposes and consumer satisfaction. Additionally, the optimal temperature and time (130◦C for 5 min) to produce the highestquality ghee, preferred by consumers, have been determined in this study. This is crucial for producing a standardized product inan industrial context.

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