Quality Evaluation of herbal ghee supplemented with flaxseed oil and brahmi leaves

Abstract

Ghee is an important part of Indian diet which possess many therapeutic properties. Ghee is a newlinegood source of fat-soluble vitamins like A, D, E and K as well as it provides all the essential newlinefatty acids. Flaxseed also known as Linseed is known for its medicinal properties since ancient newlineages. Linseed is rich in lipids, protein and dietary fibres. Brahmi was one of the unique herbs newlineprescribed for improving the cognitive ability of human beings. newlineIn the present study the herbal ghee was prepared from cow and buffalo ghee by using flaxseed newlineoil at different levels viz., 5 percent, at 10 percent, at 15 percent and brahmi leaves at different newlinelevels viz., at 5 percent, at 10 percent, at15 percent and at 20 percent of the content. This newlineprepared ghee was compared with control (T0) i.e. without addition of flaxseed oil and brahmi newlineleaves. It has been observed that flaxseed oil and brahmi leaves can be incorporated in newlinepreparation of herbal ghee and has been well accepted organoleptically as well as physico- newlinechemical characteristics. The level of flaxseed oil at10% and brahmi leaves at10% when newlinesupplemented in cow ghee scored highest in sample T6 for flavour (Aroma and Taste), texture, newlinecolour and Freedom from suspended impurities (ghee residue) Score. The mean values of newlinechemical composition such as Reichert-Meissl Value, Polenske Value, Iodine value, newlineSaponification value, Moisture percentage, Fat percentage and Antioxidant activity (%DPPH newlineradical scavenging activity) was found to be 25.35, 2.29, 69.30, 219.50, 0.43, 99.41 and 26.50 newlinerespectively of the optimized product of cow ghee and the physical parameters such as Opacity newlineTest (min.), Melting Point (oC), Apparent Solidification Time (min), Complete Liquification newlineTime (min), Crystallization time (min), Density/ Sp. Gravity (gm/ml), Butyro-Refractometer newlineReading at 40oC, Colour (L) test, Colour (a*) test and Colour (b*) test was found to be newline13.75min., 36.25oC, 3.70min., 2.45min., 8.77min., 0.85gm/ml, 44.54, 66.12, 51.56 and 45.20 newlinerespectively of the optimized product of cow ghee. Similarl