Lipid Composition of Ghee and Ghee Residue

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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.

unsaturated

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.

PUFA

Ghee-residue is rich in ______ (1-9%).

<p>phospholipids</p> Signup and view all the answers

______ content of ghee-residue is dependent upon the method of preparation.

<p>Phospholipid</p> Signup and view all the answers

______ acts synergistically with reducing substances in ghee-residue and protects it from oxidative defect.

<p>Phospholipid</p> Signup and view all the answers

The ______ content of ghee-residue decreases as the period of heating increases due to the transfer of phospholipids from ghee-residue to ghee.

<p>phopholipid</p> Signup and view all the answers

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.

<p>phospholipid</p> Signup and view all the answers

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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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