Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation

Fatouh, A. E.; Singh, Rakesh K.; Koehler, P. E.; Mahran, G. A.; El-Ghandour, M. A.; Metwally, Abdallah E.

doi:10.1016/s0023-6438(03)00044-6

Cited by 27 publications

(27 citation statements)

References 44 publications

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“…Butter oil preparation was performed according to Fatouh et al (2003) with some modifications. Both buffalo and cow butter were melted separately at 50 °C instead of 60 °C, and the top oil layer was decanted and filtered through glass wool.…”

Section: Preparation Of Buffalo and Cow Butter Oilmentioning

confidence: 99%

“…The differences in our study could be explained by the experimental samples of previous authors were stored and measured at 20 and 30 °C without the tempering by heating at 100 °C·15 min −1 , and then 60 °C·15 min −1 before measuring by pNMR. Fatouh et al (2003) determined the SFC of buffalo butter oil as a follows: 41.7, 34.6, 28.0, 18.6, 11.9, 9.6, 3.3 and 1.4 g·100g −1 at 0, 5, 10, 15, 20, 25, 30 and 35 °C; however, the differences between our results and those observed by previous authors may be due to seasonal variation, geographical location, the ratio of solid to liquid fat present, and the shape and size of the fat crystals.…”

Section: Heat Flow (Mw)mentioning

confidence: 99%

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

et al. 2014

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SUMMARY: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. KEYWORDS: Buffalo butter; Cow butter; Fatty acids composition; Low fat spreads; Melting behavior; Sensory evaluation; ViscosityRESUMEN: Efecto del pH en las propiedades de mantequillas para untar baja en grasa de búfalos y vacas. El objetivo fue determinar los efectos del pH (5, 5.5, 6, 6.5 y 7) en las propiedades de mantequillas para untar bajas en grasa de búfalos y vacas. La puntuación sensorial de las muestras disminuyó con el aumento del pH y durante los períodos de almacenamiento, además, la separación de fases se produjo con pH de 6, 6,5 y 7. Se observaron diferencias en los valores de peróxido e índice de estabilidad de la grasa de las muestras en comparación con las muestras control, mientras que los valores de peróxido incrementaron, el índice de estabilidad de la grasa disminuyó durante los períodos de almacenamiento. Se observan cambios en la composición de ácidos grasos entre los tratamientos de pH y durante los períodos de almacenamiento. Las diferencias en el contenido de grasa sólida entre los tratamientos de pH por separado y durante los períodos de almacenamiento fueron no significativas. La disminución en la dureza y la viscosidad de las muestras fueron proporcionales al incremento del pH, y los tratamientos aumentan los efectos durante los períodos de almacenamiento. En general, un aumento de los valores de pH no afectó a los perfiles de fusión de los untables. Además, se observaron cambios entre los perfiles de fusión de los untables bajos en grasa a base de mantequilla búfalos y vacas. PALABRAS CLAVE: Comportamiento de fusión; Composición en ácidos grasos; Evaluación sensorial; Mantequilla de búfalo; Mantequilla de vaca; Untable bajo en grasa; ViscosidadCitation/Cómo citar este artículo: Abdeldaiem AM, Jin Q, Liu R,Wang X. 2014. Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads. Grasas Aceites 65 (3): e038. doi: http://dx.doi.

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Section: Preparation Of Buffalo and Cow Butter Oilmentioning

confidence: 99%

Section: Heat Flow (Mw)mentioning

confidence: 99%

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

et al. 2014

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“…Butter oil, also called ‘ghee’ or ‘clarified butter’ contains >99% lipids (USDA, ) that are often in the semi‐solid form at room temperature (Fatouh et al, ). It is usually prepared from a butter generated from cow or buffalo milk (Fatouh et al, ; Sharma, ; Sujatha and Sarashetti, ).…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions

Kulkarni

2016

Journal of Food Processing and Preservation

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Butter oil (ghee) derived from cow or buffalo milk is in semi-solid form at room temperature and contains >99% of lipids. Apparent high viscosity and water immiscibility -owing to the hydrophobic nature of lipid components hinder the applicability of butter oil for formulations.Here, we have employed ultrasonic processing technique to create oil-in-water emulsions of butter oil. We show that the butter oil is capable of self-stabilizing an emulsion at low concentration while higher concentrations could be kinetically stabilized using pluronic stabilizer. We were able to modulate water contents of emulsions in the range of 80-95% and maintain the particle size in submicron range. Reported butter oil emulsions retain hydrophobic properties of the original butter oil within cores of dispersed particles, overcome a problem of butter oil-water immissibility, display fluid consistency and are stable for several months. These properties are highly suitable for developing food, pharmaceutical and cosmetic formulations.

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“…Oil preparation was performed according to Fatouh et al [6] with some modifications. Both buffalo and cow butter were melted at 50°C instead of 60°C, and the top oil layer was then decanted and filtered through glass wool.…”

Section: Preparation Of Buffalo and Cow Butter Oilmentioning

confidence: 99%

Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter

Abdeldaiem¹,

Jin²,

Liu³

et al. 2014

Trop. J. Pharm Res

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Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation

Cited by 27 publications

References 44 publications

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

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

Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions

Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter

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