Influence of taste components on the safety of butter

Abstract

Fatty foods can be considered healthy food formulas if they meet the following conditions: have a reduced calorie content; balanced fatty acid composition; vitamins and biologically active compounds; They do not contain cholesterol or trans fats. To give a functional orientation to butter, additional flavoring components can be introduced. The authors conducted research to study the storage capacity of butter with flavoring components. As fillers, a mixture of seeds and herbs was added to it. The resulting oil samples had a pronounced creamy taste with a taste of the added filler, without foreign tastes and odors, a dense, plastic texture, a shiny surface on the cut, dry in appearance, with the inclusion of filler particles. The mass fraction of product fat was 62%. The filler has antioxidant activity, reduces the spoilage of the fat fraction during storage. Determination of the resistance of fat at 102 ºС was carried out to test its ability to oxidative processes. The test sample was stored without signs of spoilage for 10 hours, the control one for 8 hours. Studies of the oil acidity index during storage have been carried out. It was found that at the end of the shelf life, the acidity index of the oil was 0.5 ± 0.1 °K less than that of the control sample. Tested for mold susceptibility. The absence of mold after 14 days of storage indicated the relative resistance of the oil to mold. Thus, the use of non-traditional plant components in the production of oil and fat products contributes to the expansion of their range and quality.