PRODUCTION OF LOW CHOLESTEROL BUTTER WITH APPLICATION OF BETA-CYCLODEXTRIN

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ARIAFAR M.; ZANDI P.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: IRANIAN JOURNAL OF NUTRITION SCIENCES AND FOOD TECHNOLOGY Year:2007 | Volume:2 | Issue:3 Page(s): 23-32

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Title

PRODUCTION OF LOW CHOLESTEROL BUTTER WITH APPLICATION OF BETA-CYCLODEXTRIN

Author(s)

ARIAFAR M. | ZANDI P. | Issue Writer Certificate

Keywords

CHOLESTEROL REDUCTIONQ4

LOW-CHOLESTEROL BUTTERQ4

SHELF-LIFEQ3

BETA-CYCLODEXTERINQ4

BETA-CDQ4

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.

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References

THE EFFECTS OF REFINING PROCESS AND 6-CYCLODEXTRIN TREATMENT ON THE CHOLESTEROL REDUCTION IN BEEF TALLOW

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APA: Copy

ARIAFAR, M., & ZANDI, P.. (2007). PRODUCTION OF LOW CHOLESTEROL BUTTER WITH APPLICATION OF BETA-CYCLODEXTRIN. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 2(3), 23-32. SID. https://sid.ir/paper/121413/en

Vancouver: Copy

ARIAFAR M., ZANDI P.. PRODUCTION OF LOW CHOLESTEROL BUTTER WITH APPLICATION OF BETA-CYCLODEXTRIN. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2007;2(3):23-32. Available from: https://sid.ir/paper/121413/en

IEEE: Copy

M. ARIAFAR, and P. ZANDI, “PRODUCTION OF LOW CHOLESTEROL BUTTER WITH APPLICATION OF BETA-CYCLODEXTRIN,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 2, no. 3, pp. 23–32, 2007, [Online]. Available: https://sid.ir/paper/121413/en

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