Blending of Butter Oil with Refined Palm Oil: Impact on Physicochemical Properties and Oxidative Stability

El‐Aziz, Mahmoud Abd; Mahran, G. A.; Asker, A. A.; Sayed, Ahmed F.; El‐Hadad, Sameh Sobhy

doi:10.3923/ijds.2013.36.47

Cited by 15 publications

(16 citation statements)

References 23 publications

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“…Statistical analysis showed a significant difference between oil percent and storage period at (p#0.05). These results are in agreement with Sayed et al (1992), Fatma (1997) and El- Aziz et al (2013).…”

Section: Resultssupporting

confidence: 83%

“…Statistical analysis indicated significant differences (p#0.05) between oil percent and storage period. These results are in agreement with that obtained by El- Aziz et al (2013). Table 2; it could be noticed that RI values of extracted olive oil was the highest compared to butter oil, control and other treatments.…”

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

confidence: 82%

“…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: 82%

“…Ramadan and Wahdan (2012) found that oxidative stability of blends (coriander or black cumin with corn oil) were better than corn oil. El- Aziz et al (2013) reported that higher stability of Refined Palm Oil (RPO) than Butter Oil (BO) could be attributed to that RPO had high natural antioxidants, carotenoids, phenolic compounds and sterols which increased in BO with the addition of RPO. Table 2 reflected the melting point (°C) of modified butter blends fresh and during cold storage.…”

Section: Refractive Index: Frommentioning

confidence: 99%

“…While olive oil was used in manufacture of Tallaga cheese as functional dairy foods (Moussa et al, 2008). El- Aziz et al (2013) also investigated the impact of blending butter oil with refined palm oil on some physicochemical properties and oxidative stability of blends. While little work was done to utilize the olive oil in manufacture of butter blends.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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: Resultssupporting

confidence: 83%

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

confidence: 82%

Section: Refractive Index: Fromsupporting

confidence: 82%

Section: Refractive Index: Frommentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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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Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

Nguyen

Rimaux

Trương

et al. 2020

J Americ Oil Chem Soc

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The effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear‐crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg‐NMR), rheometer, and X‐ray diffraction (XRD) were applied to evaluate the crystallization kinetics of fat blends as well as the fat compatibility between components in rapid cooling (15 °C min−1), isothermal crystallization (at 15 °C), and storage (5 °C). Obtained results revealed that the mixtures of palm oils and milk fat had a low compatibility. The co‐crystallization between triacylglycerols (TAG) of milk fat and of palm oil occurred during isothermal crystallization and storage resulting in slower crystallization kinetics and the formation of some eutectic mixtures.

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Research Highlights: Lipid Technology 1/2014

Eskin¹,

Clough²,

List³

2014

Lipid Technology

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Blending of Butter Oil with Refined Palm Oil: Impact on Physicochemical Properties and Oxidative Stability

Cited by 15 publications

References 23 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

Effect of Milk Fat Concentration on Fat Crystallization of Palm Oil‐Based Shortenings

Research Highlights: Lipid Technology 1/2014

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