Akademik Veri Yönetim Sistemi
Avrupa Bilim ve Teknoloji Dergisi, sa.17, ss.546-555, 2019 (Hakemli Dergi)
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.