International Journal of Agricultural Science Research Vol. 10(2), pp. 001-007, June, 2022 ISSN 2327-3321 ©2022 Academe Research Journals

Full Length Research Paper

Effect of fractionation on the physicochemical properties and the storage stability of Unniyappam

Indu B¹, H.M. Jayaprakasha², Jayashri P Hiremath³, B.P. Pushpa⁴

¹Dept. of Dairy Chemistry, VKIDFT, Kerala Veterinary, and Animal Sciences University, Mannuthy, Thrissur, Kerala.

²Dairy Science College, Karnataka Veterinary and Animal Sciences University, Hebbal, Bangalore.

³Dept. of Dairy Chemistry, Karnataka Veterinary, and Animal Sciences University, Hebbal, Bangalore.

⁴Dept. of Dairy Chemistry, Karnataka Veterinary, and Animal Sciences University, Hebbal, Bangalore.

*Corresponding author. E-mail: indubthayyil@gmail.com

Accepted 21 May, 2022

Abstract

‘Unniyappam’ or 'appam' is prepared out of rice and jaggery in ghee and is given to devotees at the Sabarimala Ayyappa temple in Kerala, India. It is one of the largest annual pilgrimage sites in the world with an estimate of over 40 to 50 million devotees visiting every year. Ghee is used in the Sabarimala temple as the frying medium to make Unniyappam. Ghee, the clarified milk fat prepared chiefly from cow or buffalo milk, is the most common and popular milk fat-based product in the Indian subcontinent since time immemorial. Modification of milk fat composition through the application of fractionation processes, which could result in fat fractions with favourable technical and nutritional properties, appears to be the most promising option for a better output. The Apparent merits of fractionated milk fat in the baking and confectionery sector have encouraged several scientists and efforts were made to incorporate fractions for preparations of sweets. The effect of fractionation was studied and it was shown that the products made with the inclusion of the S₃₀ fraction yielded the best overall acceptability score. The Unniyappam made by incorporating of S₃₀ fraction (18%) yielded the best results with greater textural and flavour scores attributing to higher overall acceptability. The Unniyappam prepared using the L30 fraction had a poor texture and surface was uneven and excessive burning was observed while frying. The potential of having a solid fraction for increased textural properties and overall acceptability was identified in many products and such initiatives will help to come up with the concept of tailoring milk fat to compete with other fats and oils in meeting the needs of the food industry.

Keywords: Sabarimala Unniyappam, Appam, Fractionation, Milk Fat, Ghee, Butter Oil, HMF, LMF, Solid fraction, Sweets, Traditional sweets