Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1393
8
1
gregorian
2014
11
1
16
7
online
1
fulltext
en
Production of Butter Incorporated with Hazelnut Powder
World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. In this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. Powdered hazelnut was added to butter at 3 levels (10, 20 and 30 percent w/w). The butter samples were then kept in refrigerator for 4 weeks. The acid and peroxide values, oxidative stability, fatty acid profile, tocopherol content as well as sensory characteristics of hazelnut added butter samples were determined and compared with those of control as during cold storage. Results revealed that hazelnut fortified butter samples bore higher acid values <em>vs.</em> lower peroxide value, as well as oxidative stability values than the control samples. Both acid values, and peroxide values increased in all the samples throughout storage. The concentration of unsaturated fatty acids, including essential fatty acids were recorded as significantly higher (P<­ 0.05) in the fortified butter samples. The contents of α- and γ,β-tocopherol were also higher for the fortified samples, however, their levels especially the level of α-tocopherol, decreased during storage. Sensory evaluation showed no significant difference (P­>­ 0.05) between fortified <em>vs</em>. control samples in terms of either the overall acceptance or any undesirable flavor characteristics. This study introduces a new functional dairy product that can be a step forward towards the modification of butter nutritional drawbacks through an increase in its essential fatty acids as well as antioxidant constituents.
Butter,Fatty acids,Hazelnut,Sensory characteristics,Tocopherol
1623
1632
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-250&slc_lang=en&sid=23
Sh.
Emami
Sh.
Emami
100319475328460052415
100319475328460052415
No
Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
S.
Azadmard-Damirchi
S.
Azadmard-Damirchi
100319475328460052377
100319475328460052377
Yes
Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
J.
Hesari
J.
Hesari
100319475328460052436
100319475328460052436
No
Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
S. H.
Peighambardoust
S. H.
Peighambardoust
100319475328460052467
100319475328460052467
No
Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Y.
Ramezani
Y.
Ramezani
100319475328460052511
100319475328460052511
No
Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
M.
Nemati
M.
Nemati
100319475328460052547
100319475328460052547
No
Department of Pharmacognosy and Hydrology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Department of Pharmacognosy and Hydrology, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
M.
Esmaili
M.
Esmaili
100319475328460052603
100319475328460052603
No
Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, slamic Republic of Iran.
Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, slamic Republic of Iran.
S. A.
Rafat
S. A.
Rafat
100319475328460052534
100319475328460052534
No
Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Animal Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.