[1] Barišić, V., Šarkanj, B., Flanjak, I., Doko, K., Miličević, B., & Ačkar, Đ. (2021). Nutritionally improved chocolate spreads – A review. Food Health and Disease: Scientific – Professional Journal of Nutrition and Dietetics, 10(1), 10-13.
[2] Manzocco, L., Calligaris, S., Camerin, M., Pizzale, L., & Nicoli, M. C. (2014). Prediction of firmness and physical stability of low-fat chocolate spreads. Journal of Food Engineering, 126, 120-125.
[3] Antony, B., Sharma, S., Mehta, B. M., Ratnam, K., & Aparnathi, K. D. (2018). Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat). International Journal of Dairy Technology, 71(2), 484-490. https://doi.org/10.1111/1471-0307.12450
[4] El-Shourbagy, G. A., & El-Zahar, K. M. (2014). Oxidative stability of ghee as affected by natural antioxidants extracted from food processing wastes. Annals of Agricultural Science, 59(2), 213-220. https://doi.org/10.1016/j.aoas.2014.11.008
[5] Food and Agriculture Organization of the United Nations – FAO. (2019). Food and agriculture data. Rome: FAO. Retrieved from: http://www.fao.org/faostat/en/#compare
[6] Ford, P. A., Jaceldo-Siegl, K., Lee, J. W., & Tonstad, S. (2016). Trans fatty acid intake is related to emotional affect in the Adventist Health Study-2. Nutrition Research, 36(6), 509-517. https://doi.org/10.1016/j.nutres.2016.01.005
[7] Nour, S. M. F. (2019). The bad reputation of some food products - fact or fiction? Research in Specific Sciences and Arts, 11(3), 18-27. (In Arabic)
[8] Chang, H. K., Park, E., & Kim, M. (2014). Gut microbiota-derived short-chain fatty acids, T cells, and inflammation. Immune Network, 14(6), 277-288. https://doi.org/10.4110/in.2014.14.6.277
[9] Sharma, H., Zhang, X., & Dwivedi, C. (2010). The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. International Quarterly Journal of Research in Ayurveda, 31(2), 134-140. https://doi.org/10.4103/0974-8520.72361
[10] Upadhyay, N., Goyal, A., Kumar, A., & Lal, D. (2017). Detection of adulteration by caprine body fat and mixtures of caprine body fat and groundnut oil in bovine and buffalo ghee using differential scanning calorimetry. International Journal of Dairy Technology, 70(2), 297-303. https://doi.org/10.1111/1471-0307.12336
[11] Mehta, B. M., Darji, V. B., & Aparnathi, K. D. (2015). Comparison of five analytical methods for the determination of peroxide value in oxidized ghee. Food Chemistry, 185, 449-453. https://doi.org/10.1016/j.foodchem.2015.04.011
[12] Ulambayar, N., Smanalieva, J., Hellwig, A., Iskakova, J., Choijilsuren, N., Kalemshariv, B., & Vankhuu, E. (2024). Nutritional composition of ghee of various animal origins produced in some silk road countries. Journal of Food Composition and Analysis, 132, 106251. https://doi.org/10.1016/j.jfca.2024.106251
[13] Sserunjogi, M. L., Abrahamsen, R. K., & Narvhus, J. (1998). A review paper: Current knowledge of ghee and related products. International Dairy Journal, 8(8), 677-688. https://doi.org/10.1016/S0958-6946(98)00106-X
[14] Tlay, R., & Al-Baidhani, A. (2023). The possibility of benefiting from date seed powder in the manufacture of chocolate spread and studying its quality characteristics. Euphrates Journal of Agricultural Science, 15(2), 285-298.
[15] Association of Official Analytical Chemists – AOAC. (1995). Official Methods of Analysis (16th ed.). Gaithersburg, MD: AOAC International.
[16] Association of Official Analytical Chemists – AOAC. (2016). Official Methods of Analysis (20th ed.). Rockville, MD: AOAC International.
[17] Arbuckle, W. S. (1986). Ice Cream (4th ed.). Westport, CT: The AVI Publishing Co., p. 483.
[18] Salman, J. M., Al-Omar, M. A., Al-Rawi, T. S., & Al-Rawi, A. T. (1987). Manufacturing and properties of some whipped fat products. Iraqi Journal of Agricultural Sciences, 18(1). (In Arabic)
[19] SPSS. (2019). *Statistical Packages for Social Sciences – SPSS/IBM Statistics 26 step by step* (16th ed.). https://doi.org/10.4324/9780429056765
[20] Peña-Serna, C., & Restrepo-Betancur, L. (2020). Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee. Food Science and Technology, 40(Suppl. 1), 1-8. https://doi.org/10.1590/fst.32219
[21] Gupta, M., Singh, D., Gularia, P., & Gupta, S. (2015). GCMS analysis and identification of chemical constituents of Syzygium aromaticum, Brassica compestris and cow ghee. Journal of Chemical and Pharmaceutical Research, 7(1), 568-572.
[22] Khairuddin, M. M., Abdullah, A., & Nor, N. M. (2024). Physicochemical properties, fatty acids composition and characterization of Helianthus annuus seed oil. Malaysian Journal of Analytical Sciences, 28(6), 1258-1269.
[23] Adeleke, B. S., & Babalola, O. O. (2020). Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits. Food Science & Nutrition, 8(9), 4666-4684. https://doi.org/10.1002/fsn3.1783
[24] Hassan, W. A. (2016). Estimation of some genetic parameters of growth and yield characters of sunflower under three plant densities. The Iraqi Journal of Agricultural Sciences, 47(4), 921-932.
[25] Jeyarani, T., Banerjee, T., Ravi, R., & Krishna, A. G. (2015). Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils. Journal of Food Science and Technology, 52(2), 1082-1088. https://doi.org/10.1007/s13197-013-1053-8
[26] Noshe, A. S., & Abboud, A. H. (2018). Food application for oil and chia seeds (Salvia hispanica). Iraq Journal of Market Research and Consumer Protection, 1(10), 109-115.
[27] Alhusyne, L. A. A. (2015). Study the replacement of milk fat with vegetable oil enhanced ghee flavor and used in yogurt manufacturing. Iraq Journal of Market Research and Consumer Protection, 7(2), 309-321.
