Comparative study of the nutrients in the ghee from different regions

A tétel rövid nézete
dc.contributor.advisorPusztahelyi, Tünde
dc.contributor.advisorKovács, Béla
dc.contributor.authorLaha, Ipsita
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2022-05-12T08:53:43Z
dc.date.available2022-05-12T08:53:43Z
dc.date.created2022-04-22
dc.description.abstractDairy products are popular worldwide. The main base of any dairy product i.e., milk is a nutrient-rich, wholesome food that provides high levels of basic and essential nutrients. Besides tasting great, milk has the nutrients that can maintain good health. Milk can be stored in different ways. One of the most popular methods of storing milk is the heat-induced desiccation method. The clarified butter or ghee is formed by clarification of the milk fat at high temperature. Ghee is almost water-free, and it is a quite unique product worldwide. It is by far the most universal indigenous milk product and is well known in the hierarchy of the Indian diet. Ghee is a complex lipid of mixed glycerides, phospholipids, sterols, free fatty acids, fat-soluble vitamins, hydrocarbons, and a trace amount of metals like iron, calcium, etc. It contains the least amount of moisture. 98% of the total material is glycerides. In the remaining 2%, sterols consist of almost 0.5%. Ghee contains mainly fats (99-99.5%) and mostly moisture-free (water content less than 1%), traces of charred casein, fat-soluble vitamins, and carotene. The fatty acid profile talks about many of the organoleptic, physical, and nutritional characteristics of dairy products as well as milk. The fat in milk contains more than 400 individual fatty acids along with its isomers. Milk consists of big amounts of saturated fatty acids, mainly C14:0 and C16:0, and minute amounts of mono-unsaturated fatty acids, omega-3 fatty acids, and poly-unsaturated fatty acids with beneficial effects on human health.hu_HU
dc.description.courseFOOD ENGINNERINGhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent37hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/333095
dc.language.isoenhu_HU
dc.subjectgheehu_HU
dc.subjecthealth benefithu_HU
dc.subjectIndian traditional medicinehu_HU
dc.subjectayurvedahu_HU
dc.subjectnutrientshu_HU
dc.subject.dspaceDEENK Témalista::Élelmiszertudományhu_HU
dc.titleComparative study of the nutrients in the ghee from different regionshu_HU
Fájlok
Gyűjtemények
Theses (MÉK)