جستجوی مقالات مرتبط با کلیدواژه « low-fat butter » در نشریات گروه « کشاورزی »

Increasing public awareness of the effects of abusing high-fat products has prompted food producers to look for appropriate solutions to overcome this challenge. In this study, low-fat butter was prepared using gelatin and sodium alginate (0, 1, and 2%) and monoglyceride (0, 0.5, and 1%) using response surface statistical method and central composite design. Based on test results of texture, melting point, sensory and color evaluation, the optimal amount of fat substitutes was determined. The results showed that with a 50% reduction in butterfat in the presence of gelatin and sodium alginate, the melting point of low-fat butter samples increased from 20 to 30 ° C. Moreover, the moisture content of the samples decreased compared to the control sample. According to the results, monoglyceride had the greatest effect on the apparent brightness component of butter samples. Still, the addition of sodium alginate and gelatin reduced the brightness (L*) and increased redness (a*). Sensory evaluation of the samples also showed a high score of sensory properties of low-fat butter such as texture softness, spreadability, and product consistency compared to the control sample. The optimization results showed that using 1.58% gelatin, 1.86% sodium alginate, and 0.65% monoglyceride, it is possible to produce low-fat butter with a melting point and acceptable tissue properties along with desirable sensory properties.