Manufacturing Cholesterol-Reduced Butter by ß-Cyclodextrin and Rosemary and Study Some of its Chemical and Physical Properties

Abstract

This study was carried out to examine the effect of addition 10% from β-cyclodextrin (β-CD) treatment (T1) or 10 mg from alcoholic extract of rosemary (AER) treatments (T2) and mixture of 5% β-CD and 5 mg from AER/100 gm butter treatment (T3) on reducing cholesterol in manufacturing butter compared with control butter treatment (C) and study some of physical and chemical properties at zero time and during storage for 4 weeks at 6±1°C. Results indicated that 90% of the cholesterol was removed by β-CD and 58% by AER and 80% by the mixture of them. The result reveled that there was a significant differences in the chemical composition between control butter and butter of treatments in % for fat, moisture and SNF also results showed that there was no significant differences in the sensory evaluation which conducted after processing in the characters color, taste and flavor, texture and rancidity between the control and treatments butter, while Butter of treatments stay more acceptable than control butter in all periods of storage, especially treatments T2 and T3. The obtained results showed that T2 and T3 treatments was quit low in development of each peroxide value (POV) and acid degree value (ADV) of fat in some stages of storage, which have retained their validity according to the scale of accepted level for POV and ADV as even after storage at 6±1°C for 4 weeks.