|
| Comparative evaluation of physicochemical properties of butters and butter oils from different countries |
| |
| DOI： |
| KeyWord:butter butter oil physicochemical property crystal texture rheology |
| FundProject:国家自然科学基金（31601433） |
| Author Name | Affiliation | | ZOU Xiaoqiang1, JIANG Bangzhi1, ZHENG Lei1, HU Jijie1, PAN Yuechao1,
WANG Qinmin2, IMAD Khan1, MUDASSAR Hussain1 | (1.National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, National
Engineering Research Center for Functional Food,State Key Laboratory of Food Science and Resources,
School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu,China
2.Kerisom Food Biotechnology (Jiangsu) Co. , Ltd. , Taizhou 225700, Jiangsu,China) |
|
| Hits: 2051 |
| Download times: 2831 |
| Abstract: |
| For assisting both food producers and consumers to select butter for specific application, and providing support for the production of butter alternatives with enhanced consumer acceptability, butters from eleven countries were collected and butter oils were extracted. The physicochemical properties of butters and butter oils were comparatively evaluated. The results showed that the contents of fat, moisture, protein and melting point of butters were in the ranges of 82.97%-86.40%, 12.84%-16.14%, 0.45%-0.78% and 31.5-33.9 ℃ respectively, the acid value and peroxide value did not exceed 0.32 mgKOH/g and 0.029 g/100 g, respectively. The L value of China butter was the highest (86.87), while b value of New Zealand butter was the highest (35.28). A total of 29 fatty acids and 42 triglycerides were detected in all butters, and the proteins were mainly composed of αs1-casein, β-casein, κ-casein, α-lactalbumin, and Adipophilin. Ireland butter had the highest content of unsaturated fatty acids (35.65%) and lower solid fat content (SFC), while butters from America, Netherlands and Australia had higher contents of saturated fatty acids and higher SFC. The crystals of butters and butter oils from different countries were all uniform and fine spherical crystals, in which the crystals of American butter and butter oil were partially aggregated, and the majority of crystals were mainly composed of β′ crystal. The texture and rheological analysis showed that Ireland butter and butter oil exhibited the lowest hardness, and all butters and butter oils exhibited good viscoelastic and shear thinning. In conclusion, there are differences in the basic physicochemical properties, fatty acid and glyceride compositions, SFC, and hardness of butter from different countries. In the food industry, targeted selection of butter is required based on products, processing techniques, etc. In the construction of new types of margarine, targeted research can also be conducted based on the characteristics of butters. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
