Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110)
This study presents an innovative approach to ghee production, integrating Moringa oleifera sp. leaves to enhance storage, flavor, and fragrance, with added medicinal benefits. The process, involving boiling, fermenting, churning, and simmering, is complemented by a Lactobacillus plantarum culture a...
| Main Authors: | , |
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| Format: | Book Chapter |
| Language: | English English |
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Penerbit UTHM
2024
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/42506/ http://umpir.ump.edu.my/id/eprint/42506/1/Cover%20and%20Introduction%20Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf http://umpir.ump.edu.my/id/eprint/42506/2/Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf |
| _version_ | 1848826629090967552 |
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| author | Asogan, Arjun Norazlianie, Sazali |
| author_facet | Asogan, Arjun Norazlianie, Sazali |
| author_sort | Asogan, Arjun |
| building | UMP Institutional Repository |
| collection | Online Access |
| description | This study presents an innovative approach to ghee production, integrating Moringa oleifera sp. leaves to enhance storage, flavor, and fragrance, with added medicinal benefits. The process, involving boiling, fermenting, churning, and simmering, is complemented by a Lactobacillus plantarum culture and a unique Moringa infusion. The study explores ultrasonic cream separation, an eco-friendly technology inducing specific frequencies for instantaneous separation of fat particles. Despite its efficiency, the study addresses cream skimming inefficiencies, proposing optimal solutions. The resulting product not only showcases improved aroma and texture but also addresses health concerns such as mobility issues, gastrointestinal disorders, and excessive weight. With 75 kg already sold directly, this fusion of gastronomy and wellness resonates with a discerning market. This research contributes significantly to advancing both ghee production and dairy technology, aligning seamlessly with the evolving preferences of health-conscious consumers. |
| first_indexed | 2025-11-15T03:47:51Z |
| format | Book Chapter |
| id | ump-42506 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T03:47:51Z |
| publishDate | 2024 |
| publisher | Penerbit UTHM |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-425062024-09-05T03:55:24Z http://umpir.ump.edu.my/id/eprint/42506/ Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) Asogan, Arjun Norazlianie, Sazali TJ Mechanical engineering and machinery TS Manufactures This study presents an innovative approach to ghee production, integrating Moringa oleifera sp. leaves to enhance storage, flavor, and fragrance, with added medicinal benefits. The process, involving boiling, fermenting, churning, and simmering, is complemented by a Lactobacillus plantarum culture and a unique Moringa infusion. The study explores ultrasonic cream separation, an eco-friendly technology inducing specific frequencies for instantaneous separation of fat particles. Despite its efficiency, the study addresses cream skimming inefficiencies, proposing optimal solutions. The resulting product not only showcases improved aroma and texture but also addresses health concerns such as mobility issues, gastrointestinal disorders, and excessive weight. With 75 kg already sold directly, this fusion of gastronomy and wellness resonates with a discerning market. This research contributes significantly to advancing both ghee production and dairy technology, aligning seamlessly with the evolving preferences of health-conscious consumers. Penerbit UTHM 2024 Book Chapter PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/42506/1/Cover%20and%20Introduction%20Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf pdf en http://umpir.ump.edu.my/id/eprint/42506/2/Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf Asogan, Arjun and Norazlianie, Sazali (2024) Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110). In: Bridging Boarders: Global Innovations for Sustainable Development. Development, Research & Innovation, Series 1 . Penerbit UTHM, Johor, pp. 14-23. ISBN 978-629-490-061-5 |
| spellingShingle | TJ Mechanical engineering and machinery TS Manufactures Asogan, Arjun Norazlianie, Sazali Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) |
| title | Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) |
| title_full | Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) |
| title_fullStr | Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) |
| title_full_unstemmed | Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) |
| title_short | Revolutionizing ghee production through Moringa Oleifera SP. flavor infusion (ID110) |
| title_sort | revolutionizing ghee production through moringa oleifera sp. flavor infusion (id110) |
| topic | TJ Mechanical engineering and machinery TS Manufactures |
| url | http://umpir.ump.edu.my/id/eprint/42506/ http://umpir.ump.edu.my/id/eprint/42506/1/Cover%20and%20Introduction%20Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf http://umpir.ump.edu.my/id/eprint/42506/2/Revolutionizing%20ghee%20production%20through%20Moringa%20Oleifera%20SP.%20flavor%20infusion%20%28ID110%29.pdf |