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:: Volume 2, Issue 3 (12-2007) ::
2007, 2(3): 23-32 Back to browse issues page
Production of low cholesterol butter with application of β-cyclodextrin
M Aryafar , P Zandi
Abstract:   (15956 Views)
Background and objective: Increasing incidence of cardiovascular disease in recent years and the role of high blood cholesterol in its causation has prompted investigators to produce dietetic and low-cholesterol products. The objective of this study was to produce a low-cholesterol butter using β-cyclodexterin (β-CD) on the laboratory scale and determine its shelf-life. Materials and methods: After separating the butter oil, in order to determine the optimum percentage of β-CD to be used, cholesterol removal was performed using a 1:1 ratio of butter oil: water at a stirring rate of 800 rpm at 35º C for 30 minutes. Results of determination of cholesterol with gas chromatography showed that a 5% β-CD preparation resulted in the highest cholesterol reduction. Chemical (acid, peroxide ,Idine, saponification, Reichert-Meissl, Polenske, and Kirschner values) and physical (melting point and refractive index) characteristics, as well as the fatty acid composition of the low-cholesterol butter oil obtained and those of the control butter oil were compared. A low- cholesterol butter was produced using the low-cholesterol butter oil, water, skim milk powder, and flavoring agent. The physical and chemical (moisture, fat, non-fat solids, penetration), microbial (mold, yeast, coliform, Staphylococcus aureus, and psychrophils ) and sensory (color, texture, aroma, and flavor) characteristics of the low-cholesterol butter were compared with those of the control butter. In order to determine the shelf-life of the low-cholesterol butter at -20 ºC, chemical (acid and peroxide values) and microbial (mold, yeast, coliform, Staphylococcus aureus and psychrophils ) tests and sensory evaluation (color, texture and flavor) was performed after 2 , 3, 4 and 6 months of storage . Results: Using a 5% β-CD preparation caused a reduction in the cholesterol content of butter oil from 243 to 61.6 mg/100g (75%, the highest reduction). There were no significant differences between the low-cholesterol butter oil and the control butter oil as regards chemical or physical characteristics (p>0.05). Neither were the chemical, physical, or sensory characteristics of the low-cholesterol butter and the control butter significantly different from each other (p>0.05). The results of the microbial tests at the production time and during storage were negative. After sixth months of storage the peroxide value exceeded the permitted level and, the shelf-life of the product was estimated to be 5 months. Conclusion: The application β-CD to remove cholesterol from butter oil at the laboratory scale is satisfactory. Therefore, it can potentially be used in producing low-cholesterol butter. Further research at a larger scale is recommended.
Keywords: Cholesterol reduction, Low-cholesterol butter, Shelf-life, β-cyclodexterin, β-CD
Full-Text [PDF 328 kb]   (2259 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2008/07/1
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Aryafar M, Zandi P. Production of low cholesterol butter with application of β-cyclodextrin. Iranian Journal of Nutrition Sciences & Food Technology. 2007; 2 (3) :23-32
URL: http://nsft.sbmu.ac.ir/article-1-46-en.html


Volume 2, Issue 3 (12-2007) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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