THE EFFECT OF BUTTER MAKING PROCEDURE ON THE NUTRITIONAL CHARACTERISTICS AND CARDIOVASCULAR RISK FACTORS

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ROUFEHGARI NEJAD L.; EHSANI M.R.; MIZANI M.; TABIBI AZAR M.

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Journal: Journal of Food Technology and Nutrition Year:2018 | Volume:15 | Issue:1 (57) Page(s): 5-14

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Title

THE EFFECT OF BUTTER MAKING PROCEDURE ON THE NUTRITIONAL CHARACTERISTICS AND CARDIOVASCULAR RISK FACTORS

Author(s)

ROUFEHGARI NEJAD L. | EHSANI M.R. | MIZANI M. | TABIBI AZAR M. | Issue Writer Certificate

Keywords

BUTTERQ1

CHOLESTEROLQ2

CONJUGATED LINOLEIC ACIDQ1

FATTY ACIDQ2

Abstract

Introduction: In the Northwest part of Iran, a traditional product with high popularity among consumers is produced and is named "Nehre BUTTER". This study is concerned to evaluate and compare the nutritional characteristics of this product with the industrial products, with a particular emphasis on the risk factors for cardiovascular disease.Materials and Methods: Industrial and traditional BUTTER samples were prepared and FATTY ACID profile and CHOLESTEROL content were measured using gas chromatography and atherogenic and thrombogenic indexes were calculated. In order to investigate the effect of feeding prepared BUTTERs, 40 Wistar rats were randomly divided into four groups of ten, including one control group and three groups were treated with fermented cream BUTTER, non-fermented cream BUTTER and traditional BUTTER respectively. The end of the sixty days treatment period, serum CHOLESTEROL, triglycerides, LDL-C and HDL-C were measured using colorimetric methods.Results: The most favourable thrombogenic and atherogenic indexes, hypercholesterolemic/ hypocholesterolemic ratio and CHOLESTEROL content were found in the traditional BUTTER. The traditional BUTTER also showed a high percentage of CONJUGATED LINOLEIC ACID. In the case of the biological model survey, serum lipids were higher in the traditional BUTTER fed rats as compared to the control, but lower than cream BUTTER fed groups.Conclusion: This study showed that the traditional BUTTER due to its mild effects on health in comparison with the industrial ones is recommended, although moderate consumption is advised.

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APA: Copy

ROUFEHGARI NEJAD, L., EHSANI, M.R., MIZANI, M., & TABIBI AZAR, M.. (2018). THE EFFECT OF BUTTER MAKING PROCEDURE ON THE NUTRITIONAL CHARACTERISTICS AND CARDIOVASCULAR RISK FACTORS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 15(1 (57) ), 5-14. SID. https://sid.ir/paper/143173/en

Vancouver: Copy

ROUFEHGARI NEJAD L., EHSANI M.R., MIZANI M., TABIBI AZAR M.. THE EFFECT OF BUTTER MAKING PROCEDURE ON THE NUTRITIONAL CHARACTERISTICS AND CARDIOVASCULAR RISK FACTORS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2018;15(1 (57) ):5-14. Available from: https://sid.ir/paper/143173/en

IEEE: Copy

L. ROUFEHGARI NEJAD, M.R. EHSANI, M. MIZANI, and M. TABIBI AZAR, “THE EFFECT OF BUTTER MAKING PROCEDURE ON THE NUTRITIONAL CHARACTERISTICS AND CARDIOVASCULAR RISK FACTORS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 15, no. 1 (57) , pp. 5–14, 2018, [Online]. Available: https://sid.ir/paper/143173/en

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