Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)

Darmawan, Muhammad Arif; Ramadhan, Muhammad Yusuf Arya; Curie, Catia Angli; Sahlan, Muhamad; Utami, Tania Surya; Abd‐Aziz, Suraini; Cognet, Patrick; Aroua, Mohamed Kheireddine; Gozan, Misri

doi:10.1080/10942912.2022.2061990

Cited by 5 publications

(1 citation statement)

References 44 publications

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The most important factor in reducing the shelf-life of butter is the oxidation process, so the stabilization of butter, which contains large amounts of saturated fatty acids and cholesterol, is of particular importance, so to increase shelf-life, control of oxidative spoilage is essential (Darmawan et al, 2022). Today, the use of natural antioxidants has increased and the tendency to use them as a substitute for synthetic antioxidants has increased due to their reduced toxicity (Fadda et al, 2022).

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confidence: 99%

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

Alipour

Marhamatizadeh

Mohammadi

2023

Food Science & Nutrition

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Fucoidan powder was added in amounts of 0.05, 0.1,0.3, and 0.5% to sour cream butter and sensory and chemical properties were tested on their shelf life for 60 days during storage. Peroxide levels initially increased until day 40 of storage and then decreased. Butter samples from the control group had the highest amount of peroxide on day 40 (15.25 ± 1.41 meq/kg butter), while samples treated with fucoidan 0.5% had the lowest amount of peroxide (6.35 ± 0.53 meq/kg butter). The acidity of butter treatments increased during storage (p < .05). Butter samples from the control group had the highest acidity at 60 days of storage (0.40 ± 0.033 mg KOH / g butter), while samples treated with 0.5% fucoidan had the lowest acidity (0.17 ± 0.013 mg KOH / g butter). The treated butter samples showed the highest stability. Fucoidan, as an antioxidant, reduces the taste, odor, and discoloration of butter added with fucoidan during storage because it completely removes odorless tasteless powder, and the free radical chain is involved in oxidation and improves product properties. The results showed that there are no significant changes in the acceptance rate of butter treated with fucoidan during 60 days of storage in the refrigerator (p > .05). The sensory scores of the treated butter showed that the sensory properties during the storage period were similar to the control samples, but on day 40 of storage, they decreased. In general, a concentration of 0.5% fucoidan delays the oxidative process and increases shelf life and is selected as a superior treatment in terms of sensory evaluation, and is introduced as a functional food.

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confidence: 99%