Nut and seed butters: lipid component quality and its changes during storage

Rektorisova, Michaela; Tomaniová, Monika; Hajšlová, Jana

doi:10.1007/s00217-022-04067-y

Cited by 1 publication

(1 citation statement)

References 22 publications

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“…If needed, synthetic food-grade polymers or natural antioxidant extracts could be applied to increase the oil stabilization and shelf life of the cottonseed butter products, as are used for peanut butter and soybean oil [51,57]. Another option is the replacement of the external cottonseed oil addition by a more stable food oil product [59], such as palm oil [54,60], or mango kernel oil [61].…”

Section: Oxidation Stability (Rancidity)mentioning

confidence: 99%

The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products

He,

Rogers,

Nam

et al. 2023

Foods

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Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has shown that glandless cottonseed can be used to formulate cottonseed butter products to increase the values of cottonseed. As part of the efforts made in the valorization of cottonseed, this work evaluated the effects of oil content on the microstructural and textural properties of cottonseed butter/spread products. While the oil content in the raw cottonseed kernels was 35% of the kernel biomass, additional cottonseed oil was added to make cottonseed butter products with six oil content levels (i.e., 36, 43, 47, 50, 53, and 57%). The values of three textural parameters, firmness, spreadability, and adhesiveness, decreased rapidly in an exponential mode with the increasing oil content. The particle size population in these butter samples was characterized by similar trimodal distribution, with the majority in the middle mode region with particle sizes around 4.5–10 μm. Higher oil content decreased the butter particle size slightly but increased oil separation during storage. The oxidation stability with a rapid oxygen measurement was gradually reduced from 250 min with 36% oil to 65 min with 57% oil. The results of this work provide information for the further optimization of formulation parameters of cottonseed butter products.

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