Article (Scientific journals)
Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow's milk
Olfa, Bali; Ayadi, Mohamed; Attia, Hamadi
2010In International Journal of Dairy Technology, 63 (1), p. 77 - 85
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Keywords :
Butter oil; Physicochemical composition; Thermal stability; Traditional Tunisian butter
Abstract :
[en] Physicochemical characteristics of traditional Tunisian butter (TTB) and thermal stability of the butter oil were studied. Thermal stability of samples was estimated by using the accelerated shelf life testing method. Effect of heating on some quality characteristics of traditional Tunisian butter oil (TTBO) was investigated and compared at different temperatures (60°C, 100°C and 130°C). Induction period of sample heated at 60°C was important compared to that at 100°C and 130°C. This result may indicate the sensitivity of TTBO to elevated temperature. Absorption at 232 and 270 nm, acidity and PV increased rapidly after reaching the oxidation induction time. The temperature had a significant effect on the formation of oxidation products in traditional butter oil (TTBO). Fatty acid composition of TTBO was also changed after heating. This may explain the observed modification on some quality characteristics of TTBO such as viscosity, hardness, cohesiveness and colour. As a consequence, heat treatment produced alterations in the oxidative status of the butter oil that could affect the shelf life. © 2009 Society of Dairy Technology.
Disciplines :
Food science
Author, co-author :
Olfa, Bali;  Département de Biologie, Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax, 3038 Sfax, Tunisia
Ayadi, Mohamed ;  Département de Biologie, Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax, 3038 Sfax, Tunisia
Attia, Hamadi;  Département de Biologie, Unité Analyses Alimentaires, Ecole Nationale d'Ingénieurs de Sfax, 3038 Sfax, Tunisia
Language :
English
Title :
Storage stability of traditional Tunisian butter oil produced from spontaneous fermentation of cow's milk
Publication date :
February 2010
Journal title :
International Journal of Dairy Technology
ISSN :
1364-727X
eISSN :
1471-0307
Publisher :
Wiley
Volume :
63
Issue :
1
Pages :
77 - 85
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 16 December 2024

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