Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads

Authors

  • A. M. Abdeldaiem State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University - Department of Dairy Science, Faculty of Agriculture, Suez Canal University
  • Q. Jin State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
  • R. Liu State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University
  • X. Wang State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University

DOI:

https://doi.org/10.3989/gya.0105141

Keywords:

Buffalo butter, Cow butter, Fatty acids composition, Low fat spreads, Melting behavior, Sensory evaluation, Viscosity

Abstract


The objective of this study was to characterize the effects of pH values (5, 5.5, 6, 6.5 and 7) on the properties of buffalo and cow butter-based low-fat spreads. Sensory evaluation of the samples decreased with an increase in pH values and during the storage periods. In addition, phase separation occurred with pH 6, 6.5 and 7. The differences in peroxide values and oil stability index among the samples compared to the control samples were slight, while peroxide values and oil stability index decreased during the storage periods. Changes in fatty acid composition among the pH treatments and during the storage periods were detected. Differences in solid fat contents among pH treatments separately and during the storage periods were negligible. A decline in the hardness and viscosity of the samples were accompanied by an increase in pH values, and the treatments had increased effects during the storage periods. Generally, an increase of pH values did not affect the melting profiles of the spreads. Additionally, changes between the melting profiles of buffalo and cow butter-based low-fat spreads were detected.

Downloads

Download data is not yet available.

References

Aguedo M, Hanon E, Danthine S, Paquot M, Lognay G, Thomas A, Vandenbol M, Thonart P, Wathelet J.-P, Blecker C. 2008. Enrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification. J. Agric. Food Chem. 56, 1757–1765. http://dx.doi.org/10.1021/jf0722203 PMid:18271538

Alexa RI, Mounsey JS, O'Kennedy BT, Jacquier JC. 2010. Effect of k-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads. LWT- Food Sci. Technol. 43, 843–848.

Basaran T, Coupland J, McClements D. 1999. Monitoring molecular diffusion of sucrose in xanthan solutions using ultrasonic velocity measurements. J. Food Sci. 64, 125–128. http://dx.doi.org/10.1111/j.1365-2621.1999.tb09874.x

Bot A, Vervoort S. 2006. Gums and stabilisers for the food industry 13. In P. Williams, G. Phillips, eds. Royal Society of Chemistry, Cambridge pp. 381–394.

Braipson-Danthine S, Deroanne C. 2004. Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Res. Int. 37, 941–948. http://dx.doi.org/10.1016/j.foodres.2004.06.003

Britton G. 1995. Structure and properties of carotenoids in relation to function. The FASEB J. 9, 1551–1558. PMid:8529834

Cheng L, Lim B, Chow K, Chong S, Chang Y. 2008. Using fish gelatin and pectin to make a low-fat spread. Food hydrocolloids 22, 1637–1640. http://dx.doi.org/10.1016/j.foodhyd.2007.10.006

Fatouh A, Singh R, Koehler P, Mahran G, El-Ghandour M, Metwally A. 2003. Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation. LWT- Food Sci. Technol. 36, 483–496.

Firestone D. 2004. Official methods and recommended practices of the American Oil Chemists' Society, 5th edn. American Oil Chemists' Society, Champaign.

GB/T 17376. 2008. Animal and vegetables fats and oils: Preparation of methyl esters of fatty acids. pp. 5–6.

Glibowski P, Kordowska-Wiater M, Glibowska A. 2011. Effect of storage on texture and microbiological stability of O/W emulsions with inulin. Czech J. Food Sci. 29, 137–144.

Glibowski P, Zarzycki P, Krzepkowska M. 2008. The rheological and instrumental textural properties of selected table fats. Int. J. Food Prop. 11, 678–686. http://dx.doi.org/10.1080/10942910701622599

Haggag H, Hamzawi L, Shahin Y. 1987. Fatty acid composition of globule core lipids from Egyptian cow, buffalo and goat's milk. Egypt. J. Dairy Sci. 15, 25–30.

Janssens L, Muyldermans G. 1994. Gelatin-a modern food ingredient in food technology international europe. In A. Turner, ed. London Sterling Publications Ltd, pp. 133–137.

Keogh M. 2006. Chemistry and technology of butter and milk fat spreads. In Advanced Dairy Chemistry Volume 2 Lipids. Springer, pp. 333–363.

Kolanowski W, Swiderski F, Jaworska D, Berger S. 2004. Stability, sensory quality, texture properties and nutritional value of fish oil-enriched spreadable fat. J. Sci. Food Agric. 84, 2135–2141. http://dx.doi.org/10.1002/jsfa.1770

Krause A, Miracle R, Sanders T, Dean L, Drake M. 2008. The effect of refrigerated and frozen storage on butter flavor and texture. J. Dairy Sci. 91, 455–465. http://dx.doi.org/10.3168/jds.2007-0717 PMid:18218731

Kristensen D, Boesen M, Jakobsen U, Månsson L, Erichsen L, Skibsted L. 2000. Oxidative and colour stability of salted sour cream dairy spread compared to salted sweet cream dairy spread. Milchwissenschaft 55, 504–507.

Laia O, Ghazalia H, Cho F, Chong C. 2000. Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: Palm kernel olein mixture during storage. Food Chem. 71, 173-179. http://dx.doi.org/10.1016/S0308-8146(00)00084-4

Madsen F. 2000. Substitution of gelatin in low-fat spread: a rheological characterization. Sp. Pub. Roy. Soc. Chem. 251, 411–420.

Mageean P, Jones S. 1989. Low-fat spread products. Food Sci. Technol. Today 3, 162–164.

Mallia S. 2008. Oxidative stability and aroma of UFA/CLA (unsaturated fatty acids/conjugated linoleic acid) enriched butter. In Diss Eidgenössische Technische Hochschule ETH Zu.rich, Nr. 18020.

Moran D. 1991. Developments in yellow fat spreads. Chem. Ind. 3, 379–383.

Nahid A. 2007. Modeling Heat Transfer in Butter Products: A Thesis Presented in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy (Ph. D.) in Bioprocess Engineering, Institute of Technology and Engineering, Massey University, Palmerston North, New Zealand. Massey University, Palmerston North.

Patange D, Patel A, Singh R, Patil G, Bhosle D. 2013. Storage related changes in ghee-based low-fat spread. J. Food Sci. Technol. 50, 346–352. http://dx.doi.org/10.1007/s13197-011-0339-7 PMid:24425926 PMCid:PMC3550914

Patel A, Gupta V, Singh S, Singh A. 2002. Advances in fat-rich dairy products. National Dairy Research Institute (ICAR), Karnal-132001.

Richardson D. 1990. Food fortification. Proc. Nutr. Soc. 49, 39–50. http://dx.doi.org/10.1079/PNS19900007. http://dx.doi.org/10.1079/PNS19900007

Samet-Bali O, Ayadi M, Attia H. 2009. Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction. LWT-Food Sci. Technol. 42, 899–905.

Stathopoulos CE, Chockchaisawasdee S, Doyle J, O'Kennedy BT, Mounsey JS. 2009. Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads. Int. J. Food Prop. 12, 368–378. http://dx.doi.org/10.1080/10942910701799231

Varricchio M, Di Francia A, Masucci F, Romano R, Proto V. 2007. Fatty acid composition of Mediterranean buffalo milk fat. Ital. J. Anim. Sci. 6, 509–511.

Published

2014-09-30

How to Cite

1.
Abdeldaiem AM, Jin Q, Liu R, Wang X. Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads. Grasas aceites [Internet]. 2014Sep.30 [cited 2024Mar.28];65(3):e038. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1503

Issue

Section

Research

Most read articles by the same author(s)