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Research Paper | Food Science | India | Volume 10 Issue 4, April 2021 | Popularity: 5.3 / 10

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Effectiveness in Utilization of Ghee Residue in the Production of Cookies and Biscuit in an Industrial Level

Athulya Sojan, Athira Surendran, Smitha J Lukose

Abstract: Ghee residue is a nutritional by product obtained during ghee production. Due to lack of awareness of its nutritional property and the methods of its effective utilization it was discarded to the waste stream by most of all the dairy industries. The project was done with an objective of finding the effectiveness in utilization of ghee residue in production of cookies and biscuit at an industrial level. Trials were done to incorporate the ghee residue in biscuit and cookies using different states (squeezed and washed) of ghee residues at different proportions. The sensory quality and shelf life of treatments were compared with that of control sample. Ghee residue cookies prepared with washed ghee residue ( E samples) were rejected based on shelf life study and sensory evaluation due to the hydrolytic rancidity development. In samples prepared using squeezed ghee residue (C samples) with Batter: Ghee residue in the ratios, C1; 90:10, C2; 85:15, C3; 80:20and C4; 70; 30 where C1 scored high while C2, C3, C4 were rejected in sensory evaluation due to the poor body and texture profile. Based on the economic analysis and chemical analysis done on ghee residue utilization at an industrial level revealed that utilization of ghee residue will always bring economic benefit for the industries along with reducing environment pollution. The standardized ghee residue biscuit had 28.25% fat, 60.39% total carbohydrate, 5.73% protein and 506 Kcal/ 100g.

Keywords: Ghee residue, cookies, biscuit, sensory evaluation, nutritional value, cost evaluation

Edition: Volume 10 Issue 4, April 2021

Pages: 1342 - 1348

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