FATTY ACID COMPOSITION, RHEOLOGICAL AND THERMAL PROPERTIES OF BUTTER FROM SHEEP’S AND OMEGA-3 COW’S MILKS

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Kashaninejad Morteza; RAZAVI SEYED MOHAMMAD ALI; MAZAHERI TEHRANI MOSTAFA; KASHANINEJAD MAHDI

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:3 (46) Page(s): 66-79

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Title

FATTY ACID COMPOSITION, RHEOLOGICAL AND THERMAL PROPERTIES OF BUTTER FROM SHEEP’S AND OMEGA-3 COW’S MILKS

Author(s)

Kashaninejad Morteza | RAZAVI SEYED MOHAMMAD ALI | MAZAHERI TEHRANI MOSTAFA | KASHANINEJAD MAHDI | Issue Writer Certificate

Keywords

BUTTERQ1

DSCQ1

FIRMNESSQ2

GCQ1

OMEGA-3Q2

RHEOLOGYQ2

Abstract

In this study, the compositional, rheological, thermal and textural properties of OMEGA-3 cow's BUTTER (OCB), conventional cow's BUTTER (CCB) and sheep’s BUTTER (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared with that of cow's BUTTERs and higher levels of CLA and omega 3 fatty acids in OCB were observed. Regarding to the FIRMNESS, at refrigeration temperature (5oC), SB was much firmer than CCB and OCB, but as a function of temperature, it was softened much quicker. However, at temperatures around 18oC it was already softer than the latter. From dynamic rheological data, it was found that BUTTER samples display solid-like viscoelastic behavior since the values of G ׳ were much higher than those of G″ with a low dependence on frequency. The values of G ׳ and G″ also decreased in BUTTERs containing more percentage of unsaturated fatty acids. The temperature effect on the viscosity followed an Arrhenius-type relationship and OCB had a less activation energy than others, indicating that the BUTTER containing high SCFA was more sensitive to temperature changes. Through differential scanning calorimetery, the thermal behavior of the BUTTERs during melting was analyzed.

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APA: Copy

Kashaninejad, Morteza, RAZAVI, SEYED MOHAMMAD ALI, MAZAHERI TEHRANI, MOSTAFA, & KASHANINEJAD, MAHDI. (2017). FATTY ACID COMPOSITION, RHEOLOGICAL AND THERMAL PROPERTIES OF BUTTER FROM SHEEP’S AND OMEGA-3 COW’S MILKS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(3 (46) ), 66-79. SID. https://sid.ir/paper/143769/en

Vancouver: Copy

Kashaninejad Morteza, RAZAVI SEYED MOHAMMAD ALI, MAZAHERI TEHRANI MOSTAFA, KASHANINEJAD MAHDI. FATTY ACID COMPOSITION, RHEOLOGICAL AND THERMAL PROPERTIES OF BUTTER FROM SHEEP’S AND OMEGA-3 COW’S MILKS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(3 (46) ):66-79. Available from: https://sid.ir/paper/143769/en

IEEE: Copy

Morteza Kashaninejad, SEYED MOHAMMAD ALI RAZAVI, MOSTAFA MAZAHERI TEHRANI, and MAHDI KASHANINEJAD, “FATTY ACID COMPOSITION, RHEOLOGICAL AND THERMAL PROPERTIES OF BUTTER FROM SHEEP’S AND OMEGA-3 COW’S MILKS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 3 (46) , pp. 66–79, 2017, [Online]. Available: https://sid.ir/paper/143769/en

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