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Effect of the method of
processing on quality and oxidative stability of anhydrous
butter fat (samn)
Abdalbasit Adam Mariod1*, Rehab Tageldeen Ali1,
Yousif M. Ahmed1, Siddig Ibrahim Abdelwahab2
and Ahmad Bustamam Abdul2
1Food
Science and Technology Department, College of Agricultural
Studies, Sudan University of Science and Technology, P. O.
Box 71 Khartoum North, Sudan.
2UPM-MAKNA
Cancer Laboratory, Institute of Biosciences, University
Putra Malaysia, Kuala Lumpur, Malaysia.
*Corresponding author. E-mail:
basitmariod@yahoo.com.
Tel:
+249 (0) 185 311082.
Fax:
+249 (0) 185 311896.
Accepted 14
September, 2009 |
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In this study four samn samples prepared from cow milk
using two processing methods (traditional T1, T2 and factory
processed T3, T4) were investigated for their physico-chemical
properties, fatty acids composition, oxidative stability and
sensory properties.
The traditionally processed samples
showed
a
significance difference (p < 0.05) in peroxide value and
acid value in comparison to factory processed ones. The
peroxide value was 2.5 meq O2/kg of samn for both
T3 and T4 samples, which was higher than the peroxide value
of T1 and T2, which was 1.5 and 2.0, respectively. The acid
value of T3, T4, T1 and T2 are 2.58, 2.54, 1.122 and 1.121,
respectively. The results showed that the FFA% of T3, T4, T1
and T2 are 1.29, 1.27, 0.6 and 0.6, respectively. The major
fatty acids of the four samn samples were palmitic, oleic,
stearic,
myristic
and capric acid.
T3 and
T4
contain high percentage of palmitc acid
37.29 and 39.23%,
respectively. Traditionally processed sample T1 contains
high amount of oleic acid (26.1%)
in comparison with the other three samples. Method of
processing affects samn properties, quality and oxidative
stability, where traditionally processed samples were
significantly preferred (P ≤ 0.05) by the panelists
for their color, odor, taste and overall acceptability to
the factory processed samples.
Key
words:
Samn, fatty acid, oxidative stability, sensory evaluation. |
