Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Effect of Calcium Chloride on the Preparation of Low-fat Spreads from Buffalo and Cow Butter

Ahmed Mohamed Abdeldaiem^1,2 , 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.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

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