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An attempt to produce an acceptable quality ghee like product with increased degree of unsaturation [electronic resource].

By:

Zaghlool, Wafaa Z

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Language: English Summary language: Arabic Description: p.1053-1069Other title:

محاولة لإنتاج منتج شبيه بالسمن ذو جودة مقبولة ودرجة مرتفعة من عدم التشبع [Added title page title]

Uniform titles:

Zagazig Journal of agricultural research, 2009 v. 36 (5) [electronic resource].

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Full Text Article.

In: Zagazig Journal of agricultural research 2009.v.36(5)Summary: Trials had been made to produce acceptable quality ghee like product with high degree of unsaturation, using blends of butter or coconut and soy oils. Preliminary examinations showed that blends containing butter oil/soy oil (40:60 or 30:70) or coconut oil/soy oil (30:70 or 20:80) had an acceptable colour and texture but oily flavour was detected in all blends.

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Trials had been made to produce acceptable quality ghee like product with high degree of unsaturation, using blends of butter or coconut and soy oils. Preliminary examinations showed that blends containing butter oil/soy oil (40:60 or 30:70) or coconut oil/soy oil (30:70 or 20:80) had an acceptable colour and texture but oily flavour was detected in all blends.

Summary in Arabic.

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