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Questions and Answers
The lipids of ghee-residue have lesser lower chain fatty acids C4 to C12 and total saturated fatty acids and more of ______ fatty acids in comparison to those of ghee.
The lipids of ghee-residue have lesser lower chain fatty acids C4 to C12 and total saturated fatty acids and more of ______ fatty acids in comparison to those of ghee.
unsaturated
The lipids of ghee-residue have lower Reichert Meissl value and Polenske value but higher ______ value in comparison to those of corresponding ghee.
The lipids of ghee-residue have lower Reichert Meissl value and Polenske value but higher ______ value in comparison to those of corresponding ghee.
iodine
Irrespective of the method of preparation, ______ content of ghee-residue lipids is higher than those of corresponding ghee.
Irrespective of the method of preparation, ______ content of ghee-residue lipids is higher than those of corresponding ghee.
PUFA
Ghee-residue is rich in ______ (1-9%).
Ghee-residue is rich in ______ (1-9%).
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______ content of ghee-residue is dependent upon the method of preparation.
______ content of ghee-residue is dependent upon the method of preparation.
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______ acts synergistically with reducing substances in ghee-residue and protects it from oxidative defect.
______ acts synergistically with reducing substances in ghee-residue and protects it from oxidative defect.
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The ______ content of ghee-residue decreases as the period of heating increases due to the transfer of phospholipids from ghee-residue to ghee.
The ______ content of ghee-residue decreases as the period of heating increases due to the transfer of phospholipids from ghee-residue to ghee.
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The differences observed in the physico-chemical constant, fatty acids and PUFA contents between lipids of ghee-residue and ghee are due to the high ______ content of ghee-residue.
The differences observed in the physico-chemical constant, fatty acids and PUFA contents between lipids of ghee-residue and ghee are due to the high ______ content of ghee-residue.
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Study Notes
Lipid Composition of Ghee-Residue and Ghee
- Lipids of ghee-residue have a lower Reichert Meissl value (24.4) and Polenske value (1.3) compared to ghee (30.1 and 1.6, respectively)
- Lipids of ghee-residue have a higher iodine value (43.4) compared to ghee (33.9)
Fatty Acid Composition
- Ghee-residue lipids have a lower percentage of lower chain fatty acids (C4 to C12) at 5.3% compared to ghee at 10.1%
- Ghee-residue lipids have a lower percentage of total saturated fatty acids (58.7%) compared to ghee (66.8%)
- Ghee-residue lipids have a higher percentage of unsaturated fatty acids (41.3%) compared to ghee (33.2%)
- PUFA content of ghee-residue lipids (4.4%) is higher than that of ghee (2.8%), regardless of the method of preparation
Phospholipid Composition
- Phospholipids in ghee-residue have no fatty acids lower than 12 carbon atoms
- Ghee-residue is rich in phospholipids, with a content ranging from 1-9%
- Phospholipid content of ghee-residue is dependent on the method of preparation, with the highest content in CB ghee-residue lipids (17.39%) and the lowest in DC ghee-residue lipids (1.57%)
- Phospholipid content of ghee is much lower, ranging from 0.004-0.08%
Effects of Heating on Phospholipid Content
- Phospholipid content of ghee-residue decreases with increased heating period due to transfer of phospholipids to ghee
- While heating cream/butter, most phospholipids remain with the residue due to their polar character, with only a small fraction transferring to ghee
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Description
Compare the lipid composition of ghee and ghee residue, including Reichert Meissl values, Polenske values, iodine values, and fatty acid composition.
