EFFECT OF CICHORIUM EXTRACT ON PHYSICOCHEMICAL PROPERTIES AND STABILITY OF BUTTER FROM SOUR CREAM

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AHMADI AGHDAM E.; HESARI J.; AZADMARD DAMIRCHI S.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:69 Page(s): 115-122

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Title

EFFECT OF CICHORIUM EXTRACT ON PHYSICOCHEMICAL PROPERTIES AND STABILITY OF BUTTER FROM SOUR CREAM

Author(s)

AHMADI AGHDAM E. | HESARI J. | AZADMARD DAMIRCHI S. | Issue Writer Certificate

Keywords

CICHORIUM EXTRACTQ1

BUTTERQ1

ANTIOXIDANTQ1

STABILITYQ2

PHENOLIC COMPOUNDSQ2

Abstract

World consumption of BUTTER has declined over the last decades partly due to its physical limitations and partly due to its poor nutritional properties. In the research, Extract of Cichorium was added to BUTTER from sour cream samples at concentrations, 0 (control), 0.05, 0.1, 0.3 and 0.5% and kept in refrigerator for 60 days after vacuum packaging. Acid and peroxide value, polyphenol content, oxidative STABILITY, sensory characteristics of samples including flavor, textural and apparent characteristics of samples and DPPH radical scavenging assay of CICHORIUM EXTRACT were assayed during storage. Results showed that samples which contained CICHORIUM EXTRACT had more acidity index, higher oxidative STABILITY, but lower peroxide value comparing to control samples. Also, study of organoleptic characteristics showed that the flavors of the extract were more recognized by panelists as increase of the extract concentration in BUTTER samples. The extract contained samples also had significant difference with control sample considering flavour characteristics such as acidic, fishiness, rancid, bitter, Oxidized and leftover flavour (p<0.05). It could be concluded that of CICHORIUM EXTRACT added had high shelflife and nutritional quality. Hardness of CICHORIUM EXTRACT enriched samples was lower than control samples. Moreover sensory characteristics evaluation showed that samples with 0.5%, 0.1% CICHORIUM EXTRACT (P<0.05) were similar to control sample in extract flavor. Therefore its production as functional product is suggested in industrial scale.

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APA: Copy

AHMADI AGHDAM, E., HESARI, J., & AZADMARD DAMIRCHI, S.. (2017). EFFECT OF CICHORIUM EXTRACT ON PHYSICOCHEMICAL PROPERTIES AND STABILITY OF BUTTER FROM SOUR CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 115-122. SID. https://sid.ir/paper/72244/en

Vancouver: Copy

AHMADI AGHDAM E., HESARI J., AZADMARD DAMIRCHI S.. EFFECT OF CICHORIUM EXTRACT ON PHYSICOCHEMICAL PROPERTIES AND STABILITY OF BUTTER FROM SOUR CREAM. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):115-122. Available from: https://sid.ir/paper/72244/en

IEEE: Copy

E. AHMADI AGHDAM, J. HESARI, and S. AZADMARD DAMIRCHI, “EFFECT OF CICHORIUM EXTRACT ON PHYSICOCHEMICAL PROPERTIES AND STABILITY OF BUTTER FROM SOUR CREAM,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 115–122, 2017, [Online]. Available: https://sid.ir/paper/72244/en

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