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
