36.4 Valorization of Ghee Residue

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residue as a source of nutrients can be tapped to address the protein energy

malnutrition (PEM) among the undernourished section of the society. Ghee residue

also has significant amount of various antioxidants, namely phospholipids, free

sulfhydryls, retinol, α-tocopherol, amino acids, and proteins, dependent on the

temperature of ghee clarification. Ghee residue that is obtained from the ghee pre-

pared at low temperature around 110 ^∘C showed lesser development of peroxides,

whereas ghee residue from creamery butter prepared at 150 ^∘C was found to have

more antioxidants.

36.4.1

Utilization of Ghee Residue for Value-Added Products

The composition in terms of nutritive and functional attributes of ghee residue

presents ample scope for this by-product to be economically utilized by the Industry.

However, ghee residue tends to harden during storage. Therefore, sometimes a

preprocessing protocol may be followed to regain the softness and the smoothness

of its texture [31]. The process includes breaking of the big lumps and pulverization

of the hardened residue by passing it through the 40 mesh sieve. In addition to

the physical process, chemical processes including boiling of the residue (tied

in a muslin cloth) and heat treatment in the presence of agents such as vinegar,

sodium bi carbonate, etc. are also suggested. Pressing of the ghee residue to a cake

of reduced fat content may enhance its keeping quality.

36.4.2

Ghee Residue as an Ingredient in Dairy and Food Industry

Ghee residue is a valuable by-product of milk fat processing that can be used as an

ingredient for preparation of various food products. The unique attributes of ghee

residue due to its fat and protein profile, energy content, browning, and flavor com-

pounds have been suitably exploited for the preparation of various product cate-

gories as discussed below.

36.4.2.1

Baked Products

Ghee residue can be incorporated in bakery products such as cookies and sponge

cakes as a substitute for hydrogenated fat. Incorporation of ghee residue was found to

improve the “healthiness appeal” of the product and enhanced the spread factor and

sensory attributes in cookies [32]. Thus baked products with improved color, taste,

appearance, flavor, and overall acceptability can be formulated using ghee residue.

36.4.2.2

Chocolate and Confectionery

A chocolate analogue was prepared using ghee residue, sugar, cocoa powder, and

SMP. The product was highly acceptable in terms of sensory attributes and was found

to be stable even after three months of storage [33]. Ghee-residue-incorporated con-

fectioneries were prepared by Ananthakumar et al. [34] by blending with sugar, dry

coconut powder, SMP, sugar syrup, liquid glucose, and also orange peel powder. The

products were found to be highly acceptable in terms of sensory attributes.