Effect of Microencapsulated Goat Clarified Butter on Free Fatty Acids and Physicochemical Properties in Cow Butter Production

Authors : Aslı Albayrak Karaoğlu

Pages : 1136-1152

Doi:10.47495/okufbed.1378287

View : 53 | Download : 74

Publication Date : 2024-06-25

Article Type : Research Paper

Abstract :In the study, goat clarified butter was encapsulated using a concentric nozzle and the microencapsulation process. The cow creams were mixed with encapsulated goat clarified butter in various quantities and left for a week. The study looked at the physical and chemical qualities, as well as the levels of free fatty acids and α-tocopherol, of cow butters that had different amounts of goat ghee microcapsules added to them. % Lactic acid, acid value, Polenske number, and α-tocopherol of cow butter all went up significantly when encapsulated goat butter was added (p<0,05). There was no change in the amount of peroxide, the percentage of fat and the percentage of water. TBA value decreased inversely as α-tocopherol level increased. Butters had been found to contain 18 free fatty acids. The highest concentrations of palmitic and myristic fatty acids were discovered. Goat butter contains a high concentration of oleic, caprylic, capric, and palmitic fatty acids. The amount of short and medium chain fatty acids has been discovered to be higher.
Keywords : keçi tereyağı, inek tereyağı, tereyağı mikroenkapsülasyonu, serbest yağ asitleri