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The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter
The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2021
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347263/ https://www.ncbi.nlm.nih.gov/pubmed/34361713 http://dx.doi.org/10.3390/molecules26154565 |
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author | Pădureţ, Sergiu |
author_facet | Pădureţ, Sergiu |
author_sort | Pădureţ, Sergiu |
collection | PubMed |
description | The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001. |
format | Online Article Text |
id | pubmed-8347263 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83472632021-08-08 The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter Pădureţ, Sergiu Molecules Article The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001. MDPI 2021-07-28 /pmc/articles/PMC8347263/ /pubmed/34361713 http://dx.doi.org/10.3390/molecules26154565 Text en © 2021 by the author. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pădureţ, Sergiu The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter |
title | The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter |
title_full | The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter |
title_fullStr | The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter |
title_full_unstemmed | The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter |
title_short | The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter |
title_sort | effect of fat content and fatty acids composition on color and textural properties of butter |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8347263/ https://www.ncbi.nlm.nih.gov/pubmed/34361713 http://dx.doi.org/10.3390/molecules26154565 |
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