科研之友
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摘要
Low-cholesterol ghee with 90% less cholesterol was prepared using beta-cyclodextrin. The physico-chemical properties such as Reichert-Meissl (RM) value, Polenske value, Butyro-refractometer (BR) reading at 40 degrees C, Iodine value and free fatty acids (FFA) as oleic acid in cow standard ghee and the corresponding low-cholesterol ghee remained almost unaltered. A similar trend was also observed in buffalo ghee. Fat soluble vitamins (beta-carotene, A and E) in both cow and buffalo low-cholesterol ghee were very similar to that of respective standard ghee samples. However, 65 to 70% loss of vitamin D was observed in low-cholesterol ghee.
- 出版日期2010-5
