Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage

Abstract

Butter samples produced from cream (C) or yoghurt (Y) were evaluated for fatty acid (FA) composition and pesticide residues. The results showed that yoghurt butter has a higher health-promoting index (HPI) compared to the cream butter and overall acceptability scores at the end of storage. The yoghurt butter contained 62.81 g 100 g-1 saturated, 3.50 g 100 g-1 monounsaturated, and 2.44 g 100 g-1 polyunsaturated fatty acids whereas the cream butter contained 69.99 g 100 g-1 saturated, 3.57 g 100 g-1 monounsaturated and 2.81 g 100 g-1 polyunsaturated fatty acids, respectively. The peroxides levels varied from 0.90 for the cream to 1.44 mEq O2 kg-1 for yoghurt butter samples. The moisture content varied from 16.21 to 13.19 and 13.83 to 13.57 g 100 g-1 and the total lipid content varied from 77.5 to 79.5 and 83.0 to 83.5 g 100 g-1 for cream and yoghurt butter samples, respectively. The 13 pesticide compounds in butter samples did not exceed the legal limits.

Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta

“…The sour cream chosen for this experiment had 18.9% ± 0.75% fat content, and according to our GC‐FID analysis, it contained palmitic acid (C16:0: 32.4% ± 0.1%), oleic acid (C18:1n‐9c: 23.3% ± 0.1%), myristic acid (C14:0: 11.7% ± 0.1%), stearic acid (C18:0: 10.8% ± 0.1%), lauric acid (C12:0: 3.8% ± 0.2%), linoleic acid (C18:2n‐6c: 3.5% ± 0.1%), capric acid (C10:0: 3.4% ± 0.3%), palmitoleic acid (C16:1n‐7c: 2.0% ± 0.3%), elaidic acid (C18:1n‐9 t: 1.8% ± 0.3%) and pentadecanoic acid (C15:0: 1.2% ± 0.02%). The fatty acid composition of the studied sour cream is in good agreement with the literature data (Yilmaz‐Ersan, 2013). Five dominant FAs cover up to 70% of the total FAs.…”

The aroma profile of butter produced using different starter cultures

“…However, research that used starter cultures and investigated aroma components is scarce (Schieberle et al, 1993). Starter cultures improve flavour and control sensory properties in butter, which can make butter production significantly more economical and reduce health problems (Sulejmani et al, 2023).…”