Paper Information

Journal:   JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY   FALL 2007 , Volume 2 , Number 3; Page(s) 23 To 32.
 
Paper: 

PRODUCTION OF LOW CHOLESTEROL BUTTER WITH APPLICATION OF BETA-CYCLODEXTRIN

 
 
Author(s):  ARIAFAR M., ZANDI P.*
 
* DEPARTMENT OF FOOD SCIENCES AND TECHNOLOGY, NATIONAL NUTRITION AND FOOD TECHNOLOGY RESEARCH INSTITUTE, FACULTY OF NUTRITION SCIENCES AND FOOD TECHNOLOGY, SHAHID BEHESHTI UNIVERSITY, M.C.
 
Abstract: 

Background and objective: Increasing incidence of cardiovascular disease in recent years and the role of high blood cholesterol in its causation has prompted investigators to produce dietetic and low-cholesterol products. The objective of this study was to produce a low-cholesterol butter using b-cyclodexterin (b-CD) on the laboratory scale and determine its shelf-life.
Materials and methods: After separating the butter oil, in order to determine the optimum percentage of
b-CD to be used, cholesterol removal was performed using a 1:1 ratio of butter oil: water at a stirring rate of 800 rpm at 35oC for 30 minutes. Results of determination of cholesterol with gas chromatography showed that a 5% b-CD preparation resulted in the highest cholesterol reduction. Chemical (acid, peroxide, Idine, saponification, Reichert-Meissl, Polenske, and Kirschner values) and physical (melting point and refractive index) characteristics, as well as the fatty acid composition of the low-cholesterol butter oil obtained and those of the control butter oil were compared. A low- cholesterol butter was produced using the low-cholesterol butter oil, water, skim milk powder, and flavoring agent. The physical and chemical (moisture, fat, non-fat solids, penetration), microbial (mold, yeast, coliform, Staphylococcus aureus, and psychrophils) and sensory (color, texture, aroma, and flavor) characteristics of the low-cholesterol butter were compared with those of the control butter. In order to determine the shelf-life of the low-cholesterol butter at -20oC, chemical (acid and peroxide values) and microbial (mold, yeast, coliform, Staphylococcus aureus and psychrophils) tests and sensory evaluation (color, texture and flavor) was performed after 2, 3, 4 and 6 months of storage.
Results: Using a 5%
b-CD preparation caused a reduction in the cholesterol content of butter oil from 243 to 61.6 mg/100g (75%, the highest reduction). There were no significant differences between the low-cholesterol butter oil and the control butter oil  as regards chemical or physical  characteristics (p>0.05). Neither were the chemical, physical, or sensory characteristics of the low-cholesterol butter and the control butter significantly different from each other (p>0.05). The results of the microbial tests at the production time and during storage were negative. After sixth months of storage the peroxide value exceeded the permitted level and, the shelf-life of the product was estimated to be 5 months.
Conclusion: The application
b-CD to remove cholesterol from butter oil at the laboratory scale is satisfactory. Therefore, it can potentially be used in producing low-cholesterol butter. Further research at a larger scale is recommended.

 
Keyword(s): CHOLESTEROL REDUCTION, LOW-CHOLESTEROL BUTTER, SHELF-LIFE, BETA-CYCLODEXTERIN, BETA-CD
 
References: 
  • ندارد
 
  Yearly Visit 62
 
Latest on Blog
Enter SID Blog