Abstract
Attempts were made in the present investigation to standardize the ghee manufacturing method for preparation of curcumin fortified ghee. Sensory evaluation and fat recovery revealed that ghee preparation using creamery butter method was more preferable than desi and direct cream method. Fermenting cream using NCDC 352 starter @ 2% inoculation rate yielded sensorially superior ghee in least fermentation time. Sensory attributes of ghee were affected upon addition of curcumin beyond 250 ppm; however, the samples containing upto 350 ppm of curcumin were acceptable to the sensory panelists. During cooking, it was observed that increasing the heating temperature improved the sensory attributes while increasing the heating duration decreased the same. The study will be useful for dairy industries looking for functionality enhancement of ghee.Â
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