Vol. 9, Issue 12 (2020)

Author(s):
SS Ambhore, PV Padghan, BM Thombre and KS Jamadar

Abstract:
In the present investigation an attempt was tried to prepare the buffalo milk ghee by using turmeric powder (Curcuma longa L.). The ghee preparation process was standardized by adding turmeric powder at different stages and screening the different combinations of turmeric powder with buffalo milk. The developed ghee was subjected to sensory parameters. The average score for colour and appearance in all three stages was ranged 6.30 to 8.68. Its ranged in 1^st stage 7.17 to 8.68, 2^nd stage 6.68 to 8.68 and 3^rd stage 6.42 to 8.68 found decreasing order due to the changed in colour in developed ghee. Statistically the colour and appearance score for all the treatments were differ significantly with each other. The maximum score was found in T₁ where as minimum score was recorded in TB₄. TM₂ treatment in 1st, TD₂ in 2nd stage and TB₂ in 3rd stage is better indicate that 0.5 per cent powder was better for ghee preparation than than other combination it may be due to that increased yellow colour and appearance of ghee in other treatments. There was a decreasing trend in the flavour score, The average score for flavour in all three stages was ranged between 6.18 to 8.81. Its range in 1^st stage 6.75 to 8.81, in 2^nd stage 6.62 to 8.81 and in 3^rd stage 6.18 to 8.81. The average score for body and texture in all three stages was ranged between 6.92 to 8.81. It ranged 7.56 to 8.81 in 1^st stage, 6.92 to 8.25 in 2^nd stage and 7.40 to 8.00 in 3^rd stage. Overall average score for the finished product including control ranged in between 6.50 and 8.75 i.e. for TB₄ to T₁ in all three stages treatment combinations. The mean scores of overall acceptability showed a decreasing trend with increase in level of turmeric powder.