Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads
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 o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2014-09-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1503 |
| _version_ | 1819297360506781696 |
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| author | A. M. Abdeldaiem Q. Jin R. Liu X. Wang |
| author_facet | A. M. Abdeldaiem Q. Jin R. Liu X. Wang |
| author_sort | A. M. Abdeldaiem |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-24T05:12:46Z |
| format | Article |
| id | doaj.art-ff2de5d08d514527aaee920b2af55f5d |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:12:46Z |
| publishDate | 2014-09-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-ff2de5d08d514527aaee920b2af55f5d2022-12-21T17:13:39ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142014-09-01653e038e03810.3989/gya.01051411471Effects of pH values on the properties of buffalo and cow butter-based low-fat spreadsA. M. Abdeldaiem0Q. Jin1R. Liu2X. Wang3State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University - Department of Dairy Science, Faculty of Agriculture, Suez Canal UniversityState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan UniversityState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan UniversityState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan UniversityThe 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.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1503buffalo buttercow butterfatty acids compositionlow fat spreadsmelting behaviorsensory evaluationviscosity |
| spellingShingle | A. M. Abdeldaiem Q. Jin R. Liu X. Wang Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads Grasas y Aceites buffalo butter cow butter fatty acids composition low fat spreads melting behavior sensory evaluation viscosity |
| title | Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads |
| title_full | Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads |
| title_fullStr | Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads |
| title_full_unstemmed | Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads |
| title_short | Effects of pH values on the properties of buffalo and cow butter-based low-fat spreads |
| title_sort | effects of ph values on the properties of buffalo and cow butter based low fat spreads |
| topic | buffalo butter cow butter fatty acids composition low fat spreads melting behavior sensory evaluation viscosity |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1503 |
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