Ghee is an Indian name for cooked butter, which was also prepared in our countries, before the invention of the cooling systems. By slow cooking (48 hours) at a temperature below 100 °C, the carbohydrates, casein, proteins, lactose, impurities and water are removed from the raw butter. In the end, only pure milk fat remains. We were interested in the sensory acceptability of the product among younger consumers. We analyzed ghee butter samples of four different producers, which are available on Slovenian market. The four samples of ghee were sensory assessed by a panel of 46 younger consumers. We used a qualitative descriptive method Check All That Apply (CATA), a 9-point-hedonic scale, ranking of samples according to their liking and ranking of ghee samples spread on bread according to the liking. We also reviewed the declared nutritional values of the samples and compared them with each other and with values for a raw butter of the Slovenian producer. We also conducted a survey on the knowledge of ghee butter among participants in the sensory analysis. With the survey, we found out that more than half of the participants have not tried ghee yet and results of sensory tests showed that they do not like it.
|
