Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Samet-Bali, Olfa; Ayadi, Mohamed; Attia, Hammadi

doi:10.1016/j.lwt.2008.11.007

Cited by 48 publications

(42 citation statements)

References 34 publications

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“…Also it could be noticed that the content of Linoleic acid (C18:2) was the lowest in control compared to other treatments. These results were in agreement with Ortiz et al (2006), Samet-Bali et al (2009), Abdul Aziz et al (2011 and El- Aziz et al (2013). From the same table it could be seen that addition of olive oil to prepared modified butter blend led to decrease the saturated fatty acids and increased the unsaturated fatty acids by a ratio related to the concentration of the added olive oil.…”

Section: Refractive Index: Fromsupporting

confidence: 90%

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Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

Hassan¹,

Abbas²,

Kassem³

et al. 2015

American J. of Food Technology

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Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ratios (5, 10, 15 and 20% w/w) olive oil/butter oil were applied to serve 4 treatments (A, B, C and D). The resultant modified butter blends were stored at 5±1°C for 6 weeks and assayed for organoleptic, physical and chemical properties. Obtained results showed that Free Fatty Acids (FFA) contents were increased by increasing oil percent either fresh or during cold storage. Peroxide Value (PV) took the same trend of FFA. On the other hand, Iodine Value (IV) increased by increasing the percent of olive oil and decreased gradually during storage at 5±1°C. Refractive Index (RI) was proportionally decreased by increasing of addition level of olive oil. Oxidative stability was also gradually increased by increasing percentage of oil and decreased during storage. Melting point took the same trend of RI. On the other, obtained data revealed that the modified butter blend made with 10% olive oil was the best treatment and it was acceptable for appearance, consistency and flavor. It gained the highest degrees, when fresh and during cold storage (5±1°C). Statistical analysis showed significant differences between oil percentage and storage period at (p#0.05). On the other side, fatty acid profile indicated that palmatic acid (C16:0) as saturated fatty acids and oleic acid (C18:1) as mono unsaturated fatty acids were the most abundant in control and all treatments. SO, it could be concluded that olive oil can be successfully used in preparing modified butter blend with good spreadability and satisfied properties.

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Section: Refractive Index: Fromsupporting

confidence: 90%

“…The refractive index of fats and oils may be correlated with fatty acids content, free fatty acids content, saturation degree and oxidative state (Fatouh et al, 2005). Several researches were made on the refractive index of butter oil blended with palm oil (Ozkanli and Kaya, 2007) and (Samet-Bali et al, 2009). …”

Section: Iodine Value (Gi 2 /100 G Oil)mentioning

confidence: 99%

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

Hassan¹,

Abbas²,

Kassem³

et al. 2015

American J. of Food Technology

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“…Decimal dilutions ranging from 10 −1 to 10 −9 were prepared in sterile 9 mL Ringer's solution and plated on media. The following microbial groups were evaluated: total mesophilic bacteria on plate count agar at 30°C for 72 h (Samet-Bali et al 2009); yeasts and moulds on yeast extract glucose chloramphenicol agar at 25°C for 5 d (Mucchetti et al 2009); enterococci on kanamycin esculin agar at 37°C for 48 h (Gobbetti et al 1999); coliforms on violet red bile agar at 37°C for 24 h (Mc Brearty et al 2001); Escherichia coli on chromocult tryptone bile X-glucuronide agar at 44°C for 24 h (International Standard 1999). Lactobacillus delbrueckii subsp.…”

Section: Chemical and Microbiological Analysismentioning

confidence: 99%

Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

Dervişoğlu

Gül

Aydemir

et al. 2014

Food Additives & Contaminants: Part B

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In this study, the presence of natamycin and quality parameters of yoghurt samples manufactured by small- and large-scale dairy firms in Turkey were investigated. Physicochemical and microbiological results revealed that, except Lactobacillus bulgaricus and Streptococcus thermophilus counts, the majority of the yoghurts manufactured by small-scale dairy firms were found to be out of the limits. Natamycin was detected in 31 and 2 yoghurt samples from small- and large-scale brands, respectively. The levels of natamycin in small-scale brand yoghurts were higher than those in large-scale brand yoghurts. Of the analysed samples, 42.3% did not comply with the Turkish Food Codex.

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“…Likewise, the differences among pH treatments (C-LFS) were significant compared to the control samples, while the SFA (at 90 days), C14 (at 90 days), abcD C15 (at 3 days), C17 (at 3 days), C18:2T (at 3 days) and total FA (at 3 and 90 days) were not significant. Furthermore, there were changes in the proportions of fatty acids within pH treatments (B-LFS and C-LFS) during the storage periods, presumably due to the degradation of fat under pasteurization and oxidation (Samet-Bali et al 2009). …”

Section: Effects Of Ph Values On the Fac Of B-lfs And C-lfsmentioning

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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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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Traditional Tunisian butter: Physicochemical and microbial characteristics and storage stability of the oil fraction

Cited by 48 publications

References 34 publications

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

Natamycin content and quality evaluation of yoghurt from small- and large-scale brands in Turkey

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

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