Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter. (6th October 2016)

• Record Type: Journal Article
• Authors: Kashaninejad, Morteza; Razavi, Seyed M A; Mazaheri Tehrani, Mostafa; Kashaninejad, Mahdi
• Is Part Of: International journal of dairy technology. Volume 70:Number 1(2017)
• Page Start: 102
• Page End: 109
• Publication Date: 2016-10-06
• Subjects: Acid value -- Butter -- Extrusion -- Response surface methodology -- Texture -- Work softening; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12273
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : The effect of extruder shear rate (500, 750, 1125, 1500 and 1750/s), feed temperature (5, 7, 10, 13 and 15 °C) and storage temperature (5, 7, 10, 13 and 15 °C) on the acid value, colour (L*, a* and b*values) and texture (hardness and adhesiveness) of organic butter was examined. The optimised conditions in terms of extruder shear rate, feed temperature and storage temperature were 1345/s, 13 °C and 7 °C, respectively. At the optimised conditions; the predicted responses were determined as hardness 42.5 g/cm, work softening 67.2%, adhesiveness 42.5 gf/cm, acid value 3.4 mg KOH/kg and L* value 99.57.