Studies On Buffalo And Cow Butter-based Low-fat Spreads

Our study entitled studies on buffalo and cow butter-based low-fat spreads?was divided tosix parts as a follows:Part1: The aim of this work was to study the effects of different pH values (5,5.5,6,6.5and7) on properties of buffalo butter-based low-fat spread (B-LFS) and cow butter-based low-fatspread (C-LFS). The sensory evaluations tests of pH treatments for each B-LFS and C-LFSwere decreased with an increase of pH values and during storage periods (3to90days). Thephase separation occurred with pH6,6.5and7. The differences in peroxide values (PVs) andoil stability index (OSI) of pH treatments were slightly compared to the control samples,while the PVs were increased and OSI values decreased during the storage periods. In thisstudy, there are changes in fatty acids composition (FAC) among pH treatments (B-LFS andC-LFS separately) and during the storage periods were noticed. The differences in solid fatcontent (SFC) among pH treatments (B-LFS and C-LFS separately) and during the storageperiods were negligible. It is remarkable that, the declining in hardness and viscosity of pHtreatments were accompanied with an increasing of pH values, and the treatments hadincreased effects during the storage periods. The changes in the melting behavior among eachB-LFS and C-LFS with pH values were negligible; however, the changes in the intermediatezones of B-LFS samples was clear than in C-LFS during the storage periods. Furthermore,the temperature ranges of the high melting zones for B-LFS samples were greater than in C-LFS.Part2: The objective of this study was to characterize the effects of sodium chloride (NaCl)concentrations (0,0.5,1,1.5and2%) on the properties of each B-LFS and C-LFS. Scores ofsensory evaluations showed that the control samples were the best than other treatments. ThepH values showed slightly differences among NaCl treatments (B-LFS and C-LFS separately)compared to control samples. In addition, the pH values of all treatments significantlydecreased (P <0.05) during the storage periods. An increase of NaCl did not affect the PVsamong each B-LFS and CLFS. Furthermore, we noticed that the PVs were increasednoticeably (P <0.05) during the storage periods. The OSI values of all NaCl treatments weredeclined with an increase of NaCl (0to2%), and the OSI values had decreased effects (P <0.05) during the storage periods. With regard to the FAC, we noticed changes in the FACbetween each B-LFS and C-LFS with an increase of NaCl, and during the storage periods.The differences in the SFC were slightly between and within NaCl treatments. The rheological measurements of treatments showed that the increase in both hardness andviscosity were accompanied with an increase of NaCl, also the treatments had increasedeffects (P <0.05) during the storage periods.It is clear that, the increase of NaCl leads tochanges in the melting profiles of NaCl treatments (B-LFS and C-LFS separately andtogether).Part3: An investigation of effects of CaCl20,0.02,0.04,0.06and0.08%on properties ofeach B-LFS and C-LFS were studied. Sensory evaluation results showed that the controlsamples were best in all treatments; additionally, no phase separation was found in samplestreated with CaCl20,0.02, and0.04%, but separation occurred with0.06%and0.08%CaCl2.The differences in pH values of CaCl2treatments (B-LFS and C-LFS separately) compared tocontrol samples were negligible, while all pH values significantly decreased (P <0.05) duringthe storage periods. The changes in the PVs of CaCl2treatments (B-LFS and C-LFSseparately) compared to control samples were fluctuating, however all the PVs significantlyincreased (P <0.05) during storage periods. The changes in the OSI of CaCl2treatments werenot significant compared to the control samples, except at0.08%CaCl2with B-LFS,0.06%CaCl2(at3days) and0.08%CaCl2(at3,30and90days) with C-LFS. In this study, thechanges in the FAC between CaCl2treatments and controls were noticed. Generally, hardnessand viscosity of samples decreased with increasing of CaCl2concentrations; however, theseparameters increased during storage. Increasing CaCl2concentrations did not affect themelting profiles of the spreads, but varied with B-LFS during storage. Furthermore, thetemperature range of the high melting zones of the B-LFS samples was greater than that of C-LFS samples.Part4: This work involved effects of replacement buffalo and cow butter by corn oil onproperties of buffalo butter oil/corn oil binary low fat spreads (BC-LFS) and cow butter oil/corn oil binary low fat spreads (CC-LFS). Sensory evaluation tests of each BC-LFS and CC-LFS significantly decreased (P <0.05) with an increase of corn oil compared to controlsamples. Furthermore, scores of samples significantly decreased (P <0.05) during the storageperiods. An inverse relationship between an increase of corn oil and the SFC values wasnoticed, in addition, the SFC values of BC-LFS and CC-LFS was not increasing during thestorage periods. The progressive increase in corn oil resulted to differences in the FACamong BC-LFS and CC-LFA separately, while the differences were not great during thestorage periods. The OSI values of each BC-LFS and CC-LFS with corn oil25and50%were higher than control samples, moreover, the OSI values of corn oil75%and control sampleswere close to each other, while samples of corn oil100%were lower than control samples.The differences in PVs of treatments compared to control samples were significant. On theother hand, the PVs showed that an increased effects (P <0.05) during the storage periods.The pH values of each BC-LFS and CC-LFS appeared that fluctuate trends with an increaseof corn oil. Furthermore, the pH values of BC-LFS and CC-LFS were decreased significantly(P <0.05) during the storage periods. The gradual increase in corn oil leads to decreasing inthe hardness and viscosity of BC-LFS and CC-LFS separately. On the other hand, both ofhardness and viscosity had increased effects (P <0.05) during the storage periods. Generally,the changes in the melting profiles for each BC-LFS and CC-LFS were clear with theprogressive progress in corn oil.Part5: In this work we studied effects of replacement buffalo and cow butter by sunfloweroil on properties of buffalo butter oil/sunflower oil binary low fat spreads (BF-LFS) andcow butter oil/sunflower oil binary low fat spreads (CF-LFS). Sensory evaluation scores foreach BF-LFS and CF-LFS had significant differences (P <0.05) compared to control samples.On the other hand, all sensory evaluation tests showed that decreased effects (P <0.05)during the storage periods. The SFC of each BF-LFS and CF-LFS had decreased effects (P <0.05) with the progressive increase in sunflower oil compared to control samples, moreover,the differences in SFC of BF-LFS and CF-LFS during the storage were negligible. Thegradual increase in sunflower oil resulted to decrease in both saturated fatty acids and transfatty acids, while polyunsaturated fatty acids were increased; in addition, monounsaturatedfatty acid showed fluctuate effects. An increase of sunflower oil, led to a gradual decreasingin OSI values of BF-LFS and CF-LFS compared to the control samples. On the other hand,all the treatments significantly decreased (P <0.05) during the storage periods. Samples ofsunflower oil25,50,75and100%had increased effects (P <0.05) in the PVs compared tocontrol samples, furthermore, the PVs for each BF-LFS and CF-LFS significantly increased(P <0.05) during the storage periods. The pH values of samples and controls were close toeach other, in addition, the pH values of all treatments significantly decreased (P <0.05)during the storage periods. An inverse relationship between an increase of sunflower oil andthe hardness and viscosity of BF-LFS and CF-LFS was noticed, additionally, we found thehardness and viscosity of all treatments had increased effects (P <0.05) during the storageperiods. In general, the melting profiles for all treatments were decreased with theprogressive progress in sunflower oil; in addition, the melting profiles for each BF-LFS and CF-LFS shifted to the high temperatures at90days compared to that found at3days from thestorage periods.Part6: The objective of this study was to characterize the effects of the homogenization andwhipping on properties of B-LFS. Sensory evaluation scores for the homogenized andwhipped samples had decreased effects (P <0.05) during the storage periods; in addition,scores of the homogenized treatments were greater than the whipped treatments. Generally,the L*, a*and b*values of the homogenized and whipped samples were decreased during thestorage periods. Additionally, the lightness of the homogenized treatments showed increasedeffects than that the whipped treatment. On the other hand, the a*and b*values of thehomogenized treatments were lower than whipped treatments. The fat globule sizedistribution of whipped treatments were larger than homogenized treatments, moreover, theparticles size distribution of samples did not change during the storage periods. The PVs ofhomogenized treatments were decreased significantly (P <0.05) than the whipped treatments,in addition, the PVs for each the homogenized and whipped treatments significantlyincreased (P <0.05) during the storage periods. The OSI values of the homogenizedtreatments had increased effects (P <0.05) than the whipped treatments. On the other hand,the OSI values of all treatments were decreased significantly (P <0.05) during the storage. Ingeneral, no significant differences were noticed in the FAC between the homogenized andwhipped treatments. Other hand, the differences in the FAC of homogenized and whippedtreatments were negligible during the storage periods. With regard to the volatile compounds,there were differences in contents of the volatiles whether between the homogenized andwhipped treatments or during the storage periods. Results of the rheological measurements(hardness and apparent viscosity) showed that the homogenized treatments were higher thanthe whipped treatments; in addition, both the hardness and apparent viscosity had increasedeffects (P <0.05) during the storage periods. The melting thermograms for each thehomogenized and whipped treatments at90days were shifted slightly to the low temperatures.On the other hand, the changes in the melting profiles were slightly between thehomogenized and whipped treatments together. The differences in the crystallizationtemperatures for the homogenized treatments were slightly during the storage periods, whilethe last two peaks (with90days at26.16and18.68°C) were sharper at the expense ofpeaks of the3days (at27.12and18.46°C). With regard to the whipped treatment, wefound that the differences were slightly between the first two peaks (at3and90days) during the storage periods. Furthermore, the last two cooling zones were appeared only with thewhipped treatments at90days (at25.68and18.78°C) as sharp peaks.