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Effects of Extra Virgin Olive and Riviera Olive Oil Addition on the Properties of Butter: an Optimization Study Based on D-Optimal Mixture Design

Year 2019, Issue: 17, 546 - 555, 31.12.2019

Abstract

Increased consumption of butter is associated with high blood pressure and serum cholesterol level for humans. Therefore, we aimed to form a functional butter by blending it with vegetable oils. In this study, butter was mixed with both extra virgin olive oil (EVOO) and riviera olive oil at different concentrations (20%, 30%, 35% and 40%). D-optimal mixture design, having two mixtures (EVOO and butter, riviera and butter) was used to see the effects and to have the optimum mixing level. Physicochemical analysis (moisture, fat content, color and viscosity), sensory analysis were conducted. In addition, major fatty acid compositions of the samples were characterized. Also, the effect of oil concentration on the texture of butter was evaluated. It was observed that viscosity of butter was decreased 104.2 mPa.s to 28.75 mPa.s by blending with vegetable oil. Addition of riviera olive oil increased L* values, but decreased a* and b* values. Vegetable oil additions led to significant reduction in total saturated fatty acid levels and a significant increase in the levels of total unsaturated fatty acid (p<0.05). In sensory evaluations, the samples blended with 20% extra virgin olive oil and riviera olive oil received the highest rating. The results show that addition of vegetable oil improved the spreadability of butter and may be used as a functional fat.

References

  • Bayourthe, C., Enjalbert, F., & Moncoulon, R. 2000. Effects of different forms of canola oil fatty acids plus canola meal on milk composition and physical properties of butter. Journal of Dairy Science, 83(4), 690-696. doi:10.3168/jds.S0022-0302(00)74930-7
  • Bellido, C., López-Miranda, J., Blanco-Colio, L. M., Pérez-Martínez, P., Muriana, F. J., Martín-Ventura, J. L., . . . Egido, J.(2004. Butter and walnuts, but not olive oil, elicit postprandial activation of nuclear transcription factor κB in peripheral blood mononuclear cells from healthy men. The American journal of clinical nutrition, 80(6), 1487-1491.
  • Buldo, P., Kirkensgaard, J. J., & Wiking, L. 2013. Crystallization mechanisms in cream during ripening and initial butter churning. Journal of Dairy Science, 96(11), 6782-6791. doi:10.3168/jds.2012-6066
  • Collomb, M., Schmid, A., Sieber, R., Wechsler, D., & Ryhänen, E.-L. 2006. Conjugated linoleic acids in milk fat: Variation and physiological effects. International Dairy Journal, 16(11), 1347-1361. Collomb, M., Sieber, R., & Butikofer, U. 2004. CLA isomers in milk fat from cows fed diets with high levels of unsaturated fatty acids. Lipids, 39(4), 355-364.
  • Covas, M.-I., de la Torre, R., & Fitó, M. 2015. Virgin olive oil: a key food for cardiovascular risk protection. British Journal of Nutrition, 113(S2), S19-S28. doi:10.1017/S0007114515000136
  • Fatouh, A. E., Singh, R. K., Koehler, P. E., Mahran, G. A., El-Ghandour, M. A., & Metwally, A. E. 2003. Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation. LWT - Food Science and Technology, 36(5), 483-496. doi:https://doi.org/10.1016/S0023-6438(03)00044-6
  • Hurtaud, C., Delaby, L., & Peyraud, J.-L. 2007. The nature of preserved forage changes butter organoleptic properties. Le Lait, 87(6), 505-519.
  • Jones, E. L., Shingfield, K. J., Kohen, C., Jones, A. K., Lupoli, B., Grandison, A. S., . . . Yaqoob, P. 2005. Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. Journal of Dairy Science, 88(8), 2923-2937. doi:10.3168/jds.S0022-0302(05)72973-8
  • Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. 2008. The effect of refrigerated and frozen storage on butter flavor and texture. Journal of Dairy Science, 91(2), 455-465. doi:10.3168/jds.2007-0717
  • Lai, O. M., Ghazali, H. M., Cho, F., & Chong, C. L. 2000. Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat. Food Chemistry, 70(2), 215-219. doi:https://doi.org/10.1016/S0308-8146(00)00083-2
  • Litz, B., Obert, G., & Szily, B. 2006. Examination of the correlation of butter spreadability and its fat conformation by DSC. Journal of Thermal Analysis and Calorimetry, 84(2), 425-428.
  • Mallia, S., Piccinali, P., Rehberger, B., Badertscher, R., Escher, F., & Schlichtherle-Cerny, H. 2008. Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods. International Dairy Journal, 18(10), 983-993. doi:https://doi.org/10.1016/j.idairyj.2008.05.007
  • Martín-Peláez, S., Mosele, J. I., Pizarro, N., Farràs, M., de la Torre, R., Subirana, I., . . . Fitó, M. 2017. Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota. European Journal of Nutrition, 56(1), 119-131. doi:10.1007/s00394-015-1063-2
  • Mortensen, B. 2011. Butter and other milk fat products| The product and its manufacture.
  • Rodrigues, J. N., & Gioielli, L. A. (2003). Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, 36(2), 149-159. doi:https://doi.org/10.1016/S0963-9969(02)00130-8
  • Ronholt, S., Kirkensgaard, J. J., Pedersen, T. B., Mortensen, K., & Knudsen, J. C. 2012. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food Chemistry, 135(3), 1730-1739. doi:10.1016/j.foodchem.2012.05.087
  • Rousseau, D., & Marangoni, A. G. 1998. The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads. Food Research International, 31(5), 381-388. doi:https://doi.org/10.1016/S0963-9969(98)00100-8
  • Seçkin, A. K., Gursoy, O., Kinik, O., & Akbulut, N. 2005. Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. LWT - Food Science and Technology, 38(8), 909-915. doi:https://doi.org/10.1016/j.lwt.2004.09.011
  • Yalcin, H., Toker, O. S., Ozturk, I., Dogan, M., & Kisi, O.(2012. Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models. European journal of lipid science and technology, 114(10), 1217-1224. doi:10.1002/ejlt.201200040

Ekstra Sızma Zeytinyağı ve Riviera Zeytinyağı İlavesinin Tereyağının Özellikleri Üzerine Etkileri: D-Optimal Dizayna Dayalı Optimizasyon Çalışması

Year 2019, Issue: 17, 546 - 555, 31.12.2019

Abstract

İnsanların fazla tereyağı yağ tüketimi, yüksek kan basıncı ve serum kolesterol seviyesini etkilemektedir. Bu yüzden, bu çalışma ile tereyağı, bitkisel yağlar ile karıştırılarak fonksiyonel bir yağ elde edilmesi amaçlanmıştır. Çalışmada tereyağı, ekstra sızma zeytinyağı ve Riviera zeytin yağı ile belirli konsantrasyonlarda (20%, 30%, 35% and 40%) karıştırılmıştır. D- optimal dizayn kullanılarak iki karışımın (ekstra sızma zeytinyağı ve tereyağı, Riviera zeytin yağı ve tereyağı) optimum karıştırma seviyesi ve etkileri incenlenmiştir. Fizikokimyasal analizler (nem, yağ miktarı, renk, viskozite), duyusal analiz yapılmıştır. Buna ilave olarak, yağ asitleri kompozisyonları karakterize edilmiştir. Ayrıca eklenen bitkisel yağ miktarının tereyağının tekstürü üzerindeki etkisi değerlendirilmiştir. Bitksel yağ ilavesi ile tereyağının viskozitesi 104.2 mPA.s’den 28.75 mPa.s’ye kadar düşmüştür. Riviera zeytinyağı eklenmesi, L* değerini artırmış fakat a* ve b* değerlerini azaltmıştır. Bitkisel yağ eklenmesi toplam doymamış yağ asiti içeriğinde önemli derecede azalmaya ve toplam doymamış yağ asiti içeriğinde önemli derecede artmaya sebep olmuştur (p<0.05). Duyusal analiz sonuçlarına göre, %20 riviera ve %20 ekstra sızma zeytinyağı eklenmiş tereyağı örnekleri en yüksek beğeniyi almıştır. Sonuçlar, bitkisel yağ ilavesinin tereyağın sürülebilirliğini arttırdığını ve karışımın fonksiyonel bir yağ olarak kullanılabileceğini göstermektedir.

References

  • Bayourthe, C., Enjalbert, F., & Moncoulon, R. 2000. Effects of different forms of canola oil fatty acids plus canola meal on milk composition and physical properties of butter. Journal of Dairy Science, 83(4), 690-696. doi:10.3168/jds.S0022-0302(00)74930-7
  • Bellido, C., López-Miranda, J., Blanco-Colio, L. M., Pérez-Martínez, P., Muriana, F. J., Martín-Ventura, J. L., . . . Egido, J.(2004. Butter and walnuts, but not olive oil, elicit postprandial activation of nuclear transcription factor κB in peripheral blood mononuclear cells from healthy men. The American journal of clinical nutrition, 80(6), 1487-1491.
  • Buldo, P., Kirkensgaard, J. J., & Wiking, L. 2013. Crystallization mechanisms in cream during ripening and initial butter churning. Journal of Dairy Science, 96(11), 6782-6791. doi:10.3168/jds.2012-6066
  • Collomb, M., Schmid, A., Sieber, R., Wechsler, D., & Ryhänen, E.-L. 2006. Conjugated linoleic acids in milk fat: Variation and physiological effects. International Dairy Journal, 16(11), 1347-1361. Collomb, M., Sieber, R., & Butikofer, U. 2004. CLA isomers in milk fat from cows fed diets with high levels of unsaturated fatty acids. Lipids, 39(4), 355-364.
  • Covas, M.-I., de la Torre, R., & Fitó, M. 2015. Virgin olive oil: a key food for cardiovascular risk protection. British Journal of Nutrition, 113(S2), S19-S28. doi:10.1017/S0007114515000136
  • Fatouh, A. E., Singh, R. K., Koehler, P. E., Mahran, G. A., El-Ghandour, M. A., & Metwally, A. E. 2003. Chemical and thermal characteristics of buffalo butter oil fractions obtained by multi-step dry fractionation. LWT - Food Science and Technology, 36(5), 483-496. doi:https://doi.org/10.1016/S0023-6438(03)00044-6
  • Hurtaud, C., Delaby, L., & Peyraud, J.-L. 2007. The nature of preserved forage changes butter organoleptic properties. Le Lait, 87(6), 505-519.
  • Jones, E. L., Shingfield, K. J., Kohen, C., Jones, A. K., Lupoli, B., Grandison, A. S., . . . Yaqoob, P. 2005. Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. Journal of Dairy Science, 88(8), 2923-2937. doi:10.3168/jds.S0022-0302(05)72973-8
  • Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. 2008. The effect of refrigerated and frozen storage on butter flavor and texture. Journal of Dairy Science, 91(2), 455-465. doi:10.3168/jds.2007-0717
  • Lai, O. M., Ghazali, H. M., Cho, F., & Chong, C. L. 2000. Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat. Food Chemistry, 70(2), 215-219. doi:https://doi.org/10.1016/S0308-8146(00)00083-2
  • Litz, B., Obert, G., & Szily, B. 2006. Examination of the correlation of butter spreadability and its fat conformation by DSC. Journal of Thermal Analysis and Calorimetry, 84(2), 425-428.
  • Mallia, S., Piccinali, P., Rehberger, B., Badertscher, R., Escher, F., & Schlichtherle-Cerny, H. 2008. Determination of storage stability of butter enriched with unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) using instrumental and sensory methods. International Dairy Journal, 18(10), 983-993. doi:https://doi.org/10.1016/j.idairyj.2008.05.007
  • Martín-Peláez, S., Mosele, J. I., Pizarro, N., Farràs, M., de la Torre, R., Subirana, I., . . . Fitó, M. 2017. Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota. European Journal of Nutrition, 56(1), 119-131. doi:10.1007/s00394-015-1063-2
  • Mortensen, B. 2011. Butter and other milk fat products| The product and its manufacture.
  • Rodrigues, J. N., & Gioielli, L. A. (2003). Chemical interesterification of milkfat and milkfat-corn oil blends. Food Research International, 36(2), 149-159. doi:https://doi.org/10.1016/S0963-9969(02)00130-8
  • Ronholt, S., Kirkensgaard, J. J., Pedersen, T. B., Mortensen, K., & Knudsen, J. C. 2012. Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment. Food Chemistry, 135(3), 1730-1739. doi:10.1016/j.foodchem.2012.05.087
  • Rousseau, D., & Marangoni, A. G. 1998. The effects of interesterification on physical and sensory attributes of butterfat and butterfat–canola oil spreads. Food Research International, 31(5), 381-388. doi:https://doi.org/10.1016/S0963-9969(98)00100-8
  • Seçkin, A. K., Gursoy, O., Kinik, O., & Akbulut, N. 2005. Conjugated linoleic acid (CLA) concentration, fatty acid composition and cholesterol content of some Turkish dairy products. LWT - Food Science and Technology, 38(8), 909-915. doi:https://doi.org/10.1016/j.lwt.2004.09.011
  • Yalcin, H., Toker, O. S., Ozturk, I., Dogan, M., & Kisi, O.(2012. Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models. European journal of lipid science and technology, 114(10), 1217-1224. doi:10.1002/ejlt.201200040
There are 19 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Hasan Yalcin 0000-0002-1038-1877

Tugba Dursun Capar 0000-0002-1075-0054

Hatice Kavuncuoglu 0000-0003-3315-771X

Publication Date December 31, 2019
Published in Issue Year 2019 Issue: 17

Cite

APA Yalcin, H., Dursun Capar, T., & Kavuncuoglu, H. (2019). Effects of Extra Virgin Olive and Riviera Olive Oil Addition on the Properties of Butter: an Optimization Study Based on D-Optimal Mixture Design. Avrupa Bilim Ve Teknoloji Dergisi(17), 546-555.