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

Abstract

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.

Chemical Properties and Oxidative Stability of Modified of Table Margarine from Buffalo Fat Fractions with Vegetable Oil Oleogels

“…The SFAS were decreased in all samples. These results correspond with Hassan et al (2015) who reported that increasing the level of Palme oil in butter oil, the SFA decreased while oleic and linoleic acid were increased. (Manuela et al 2011) recommend reducing SFA with replacing USFA in the diet.…”

“…In all sample PV gradually significant increased along storage period to reach between 1.25 to 2.13 meq O2/Kg at the end of cold storage. This finding confirmed with ( Hashempour-Baltork et al 2017 andHassan et al 2015 Firmness and stickiness of TM.…”

“…44, 82.31, 90.85 and 84.38mg/100g in sesame, olive , flaxseed oils and oleogels respectively. USFA in olive oils have been considered as healthy lipids because they incidence of cardiovascular disease (CVD) (Fatma et al 2015;Rogers 2009).Flaxseeds oil had the highest content of(PUSFA),whereas the lowest content of both the SFA and MUSFA with compared other oils.…”

Preparation of Cheese Yoghurt Using Extracted High Virgin Olive Oil

“…Cultures were propagated in sterile skim milk at 37°C. Olive oil was extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step as mentioned by Hassan et al (2015). Its properties were as follow in Table 1.…”

“…Dairy Sci., 10 (6): 288-296, 2015 several antioxidants (Ocakoglu et al, 2009). Several methods have been proposed improving oil extraction procedures including enzymatic pretreatment De Faveri et al, 2008), sodium chloride (Cruz et al, 2007;Hassan et al, 2015) and calcium carbonate (Moya et al, 2010). However, limited studies have been carried out on the utilization of olive oil in dairy products.…”