Effects of Extra Virgin Olive and Riviera Olive Oil Addition on the Properties of Butter: an Optimization Study Based on D-Optimal Mixture Design

Year 2019, Issue: 17, 546 - 555, 31.12.2019

Hasan Yalcin , Tugba Dursun Capar , Hatice Kavuncuoglu

Abstract

Increased consumption of butter is associated with high blood pressure and serum cholesterol level for humans. Therefore, we aimed to form a functional butter by blending it with vegetable oils. In this study, butter was mixed with both extra virgin olive oil (EVOO) and riviera olive oil at different concentrations (20%, 30%, 35% and 40%). D-optimal mixture design, having two mixtures (EVOO and butter, riviera and butter) was used to see the effects and to have the optimum mixing level. Physicochemical analysis (moisture, fat content, color and viscosity), sensory analysis were conducted. In addition, major fatty acid compositions of the samples were characterized. Also, the effect of oil concentration on the texture of butter was evaluated. It was observed that viscosity of butter was decreased 104.2 mPa.s to 28.75 mPa.s by blending with vegetable oil. Addition of riviera olive oil increased L* values, but decreased a* and b* values. Vegetable oil additions led to significant reduction in total saturated fatty acid levels and a significant increase in the levels of total unsaturated fatty acid (p<0.05). In sensory evaluations, the samples blended with 20% extra virgin olive oil and riviera olive oil received the highest rating. The results show that addition of vegetable oil improved the spreadability of butter and may be used as a functional fat.

Keywords

Butter, Extra virgin olive oil, Riviera olive oil, Health, Spreadability

Ekstra Sızma Zeytinyağı ve Riviera Zeytinyağı İlavesinin Tereyağının Özellikleri Üzerine Etkileri: D-Optimal Dizayna Dayalı Optimizasyon Çalışması

Abstract

İnsanların fazla tereyağı yağ tüketimi, yüksek kan basıncı ve serum kolesterol seviyesini etkilemektedir. Bu yüzden, bu çalışma ile tereyağı, bitkisel yağlar ile karıştırılarak fonksiyonel bir yağ elde edilmesi amaçlanmıştır. Çalışmada tereyağı, ekstra sızma zeytinyağı ve Riviera zeytin yağı ile belirli konsantrasyonlarda (20%, 30%, 35% and 40%) karıştırılmıştır. D- optimal dizayn kullanılarak iki karışımın (ekstra sızma zeytinyağı ve tereyağı, Riviera zeytin yağı ve tereyağı) optimum karıştırma seviyesi ve etkileri incenlenmiştir. Fizikokimyasal analizler (nem, yağ miktarı, renk, viskozite), duyusal analiz yapılmıştır. Buna ilave olarak, yağ asitleri kompozisyonları karakterize edilmiştir. Ayrıca eklenen bitkisel yağ miktarının tereyağının tekstürü üzerindeki etkisi değerlendirilmiştir. Bitksel yağ ilavesi ile tereyağının viskozitesi 104.2 mPA.s’den 28.75 mPa.s’ye kadar düşmüştür. Riviera zeytinyağı eklenmesi, L* değerini artırmış fakat a* ve b* değerlerini azaltmıştır. Bitkisel yağ eklenmesi toplam doymamış yağ asiti içeriğinde önemli derecede azalmaya ve toplam doymamış yağ asiti içeriğinde önemli derecede artmaya sebep olmuştur (p<0.05). Duyusal analiz sonuçlarına göre, %20 riviera ve %20 ekstra sızma zeytinyağı eklenmiş tereyağı örnekleri en yüksek beğeniyi almıştır. Sonuçlar, bitkisel yağ ilavesinin tereyağın sürülebilirliğini arttırdığını ve karışımın fonksiyonel bir yağ olarak kullanılabileceğini göstermektedir.

Keywords

Tereyağı, ekstra sızma zeytinyağı, Riviera zeytinyağı, sağlık, sürülebilirlik

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