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

Samin is traditional cooking o il produced using the butter made from the milk of sheep , cow or goats.The objectives of the study was the determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture 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 samples. 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 LMS sample and the other samples. It is highly recommended to improve production of samin under controlled hygienic conditions.