Physicochemical and Sensory Properties of Traditionally and Laboratory Made Ghee (Samin) of the Sudan

Abstract

Samin is traditional cooking o il produced using the butter made fro m the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samp les collected fro m local market, preparation of Samin at the laboratory level and evaluation its quality. The mo isture content, acid value (mgKOH/g) , free fatty acids and peroxide value ranged 0.03 ±0.05% - 0.34+0.05%, 0.56 ± 0.0, - 1.94±0.17 (mgKOH/g), 0.28, -0.97±0.09%, 9.93 ± 0.23 - 2.60 ± 0.40 (mEq/kg) in the various samin samp les. However, the saponification value, density, viscosity, melt ing point and refract ive index of the different samin samples ranged 165.50-172.23(mgKOH/g), 0.925-913 g/cm³,0.519×10−3-0.335×10−3±0.02 pa.s, 38-37 Ċ and 1.4600-1.4582, respectively. The sensory evaluation revealed there was no-significant difference in texture, color, and overall acceptability of the samples, but there was significant difference (p ≤ 0.05) in flavour, between LM S sample and the other samples. It is highly reco mmended to imp rove production of samin under controlled hygienic conditions.