Research of milk fat oxidation processes during storage of butter pastes

Yatsenko, Olha; Yushchenko, Nataliia; Kuzmyk, Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Фролова, Наталія Епінетівна; Korablova, Olga; Mykoliv, Ivan; Voitsekhivskyi, Volodymyr

doi:10.5219/1283

Cited by 7 publications

(5 citation statements)

References 24 publications

(10 reference statements)

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“…From the results it is clear that the A.G sample in both replacement ratios had lower peroxide number values, especially at 1 and 30 days of storage compared to butter in which the peroxide values increased in each case. Storage periods The reason is that gum arabic works to slow down the oxidation process due to the presence of antioxidants, as well as its good texture, which weakens the diffusion of oxygen and the formation of free radicals in the product, [10] and the results were consistent with what was found by [11] when manufacturing butter with the addition of emulsifiers and storing the product for a period of 45 days, as the peroxide number increased as the storage period increased. I also agreed with [12] in his research on estimating the peroxide number values in cow butter.…”

Section: Resultssupporting

confidence: 76%

The Use of Arabic Gum in the Manufacture of Like-Margarine

Ali Dhaef,

Abd Alsalam

2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study was aimed to manufacture a margarine-like product in which the milk fat was replaced with olive oil at a rate of 25 and 50%, with the addition of Arabic Gum (A.G) as an emulsifying agent at a rate of 0.25%. The product was stored for 60 days. at State the temperature for storage. A cow butter sample was manufactured as control sample, and some properties were estimated, including the peroxide value and The acid value spreadability and hardness. Also, Sensory evaluation was carried out, and the research was conducted in the period from 15/10/2022 to 15/2/2023, The results showed that the A.G sample was lower in peroxide number, as the values for the A.G. sample ranged from 8 to 12, while in the butter sample it was 11 to 13.5 mEq O2/gm fat. The acid for the A.G. sample ranged between 0.84 and 1.4and for the butter sample, it ranged between 0.84 and 1.6 mg KOH/gm fat. The spreadability was estimated at 20° for the M.G. sample, and it ranged from 5.55-5.65 cm, while in the butter sample it was between 2-3.25 cm. Hardness was also estimated, as it was about 2 cm in the A.G. sample at 20°, and in the butter, it was 0.7–1.15 cm. As regarded with Sensory evaluation: The butter and A.G samples had high grades, and only A.G samples were accepted by the evaluators due to their good appearance, texture, and color.

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Section: Resultssupporting

confidence: 76%

The Use of Arabic Gum in the Manufacture of Like-Margarine

Ali Dhaef,

Abd Alsalam

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…In determining the storage stability of butter, the acidity of butter fat is an expression of the amount of free fatty acid and the degree of lipolysis [24,52,53]. Our results were similar to those reported by Trawi ńska [54], who evaluated that the acidity of butter fat is a result of how the product is stored.…”

Section: Determination Of Butter Fat Aciditysupporting

confidence: 88%

“…The analysis was conducted in duplicate. Fat acidity was expressed in degrees ( • K) as a volume (mL) of sodium hydroxide solution of molar concentration (0.1 mol/dm 3 ), spent for the neutralization of free acids in 10 g of product [24].…”

Section: Physicochemical Analysis Of the Buttermentioning

confidence: 99%

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Ziarno

Kozłowska

Ratusz

et al. 2023

Foods

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Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and medicinal agents. The aim of this work was to study the effect of the addition of selected herbal extracts (dried leaves of Thymus vulgaris L., Origanum vulgare L., Satureja hortensis L., Rosmarinus officinalis L., and Ocimum basilicum L.) on selected parameters of fermented flavored cream (counts of starter culture bacteria and pH value) and the resulting flavored butter (water content, water distribution, butter plasma pH, butter fat acidity, and oxidative stability), preceded by a study of the activity of the herbal extracts against starter lactic acid bacteria determined using the well diffusion method. The extracts did not inhibit the starter lactic acid bacteria at a fixed level. The presence of the herbal extracts contributed to a shorter fermentation course and influenced the counts of starter culture bacteria during fermentation and refrigerated storage (at 5 °C) for 21 days. The extract additives did not affect the water content or the degree of its dispersion, the butter plasma pH, or the butter fat acidity. The positive effect of the rosemary and thyme extract addition was only noted when analyzing the oxidative stability of the milk fat of the butter.

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“…Более глубокое окисление триацилглицеридов сопровождается образованием перекисных соединений, альдегидов, кетонов и др. [51]. При этом в продукте появляются посторонние привкусы и запахи.…”

Section: безопасность размороженных продуктовunclassified

Defrosted products with preserved micro- and macrostructure

2022

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In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrostructure of flour products and aerated desserts. The paper presents an analysis of studies of aspects of production and realization of frozen finished products with the preserved micro- and macrostructure. A possibility of positioning aerated fermented dairy desserts as functional products is substantiated. In investigation of this product category, particular emphasis is placed on the role of the nutrient composition (proteins, fats, stabilizers and emulsifiers) and an importance of technological operations (freezing and fermentation). Attention is given to the state of the structural elements in the frozen and defrosted states. Despite the absence of crystals in defrosted desserts, it is necessary to take into account their influence on dispersity of the air phase in a frozen product. It was found that frozen noodles are a common product type in Asian countries and consumption of this product is growing every year. Other flour products (macaroni, bakery and confectionery products) are in demand as fast-food products. A promising direction in production of finished food products is a search for solutions and components for preservation of the product macrostructure. Among important tasks are maintenance of the marketable appearance of a defrosted product, prevention of the ice crystal growth in the frozen state and preservation of the protein structure. An important place in production of macaroni and bakery products is occupied by selection of cryoprotectants — components having an ability to inhibit the ice crystal growth and facilitating preservation of the product macrostructure. An important aspect of frozen product quality is its safety upon defrostation. In particular, the control of microbiological indicators and the related water activity value is necessary.

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Research of milk fat oxidation processes during storage of butter pastes

Cited by 7 publications

References 24 publications

The Use of Arabic Gum in the Manufacture of Like-Margarine

The Use of Arabic Gum in the Manufacture of Like-Margarine

Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

Defrosted products with preserved micro- and macrostructure

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