Ahmed Mohamed Abdeldaiem1,2
,
Qingzhe Jin1,
Ruijie Liu1,
Xingguo Wang1
1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;
2Department of Dairy Science, Faculty of Agriculture, Suez Canal University, Ismailia-41522, Egypt.
For correspondence:- Ahmed Abdeldaiem
Email: wxg1002@qq.com
Received: 11 January 2014
Accepted: 29 March 2014
Published: 23 April 2014
Citation:
Abdeldaiem AM, Jin Q, Liu R, Wang X.
Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter. Trop J Pharm Res 2014; 13(4):519-526
doi:
10.4314/tjpr.v13i4.5
© 2014 The authors.
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Abstract
Purpose: To investigate the effects of CaCl2 on the preparation of low-fat spreads from buffalo and cow butter.
Methods: Buffalo and cow butter-based low-fat spreads (B-LFS and C-LFS) were treated with CaCl2 (0, 0.02, 0.04, 0.06, and 0.08%) at pH 5.5 and stored at 4°C. They were sampled after 3, 30, 60, and 90 days, and analysed for sensory, morphological, rheological, and melting properties using a 9-point hedonic scale, digital camera, texture analyser TA-XT 2i, Physica MCR 301 rheometer, and differential scanning calorimeter, respectively.
Results: Sensory evaluation results showed that control samples were the best of all the treatments; additionally, no phase separation was found in samples treated with 0, 0.02 or 0.04% CaCl2, but separation occurred with 0.06 and 0.08% CaCl2. Generally, hardness and viscosity of samples decreased with increasing CaCl2 concentrations; however, these parameters increased during storage. Increasing CaCl2 concentrations didn’t affect the melting profiles of the spreads, but the parameter varied for B-LFS during storage. Furthermore, the temperature range of the high melting zones of the B-LFS samples was greater than that of C-LFS samples.
Conclusion: Sensory, morphological, and rheological properties were affected by CaCl2 concentrations but there were negligible effects on the melting behaviour of the spreads.
Keywords: Buffalo butter, Cow butter, Calcium chloride Low-fat spread, Sensory, Morphology, Melting