Background:
Ghee is one of the most popular fat rich dairy product. The product is used as food, food ingredient and medicine. Due to it’s rich taste and nutrition, ghee is one of the highly consumed fat rich products. But certain components of like cholesterol have tarnished ghee’s image, because of its suspected role in Cardio-vascular diseases. Herbal ghee formulations are described in Ayurveda and available in the market with reported prophylactic effects against CVD. But, these herbal ghee formulations available as medicines in the market are criticized for their characteristic bitter taste and dark colour and undesirable flavour. Hence, there exists a great demand for herbal ghee samples which not only possess physiological benefits but also has desirable sensory attributes:
Technology Details::
Arjuna herbal ghee was developed by Dairy Technology Division, ICAR-NDRI, Karnal employing unique processing steps. The developed product has acceptable sensory quality and in vivo studies in mice elucidated that Arjuna ghee feeding had protective effects against CVD and associated disorders. The developed product also had higher shelf life-nearly compared to that of the conventional ghee.