Abstract
The objective of this study was to develop butter oil with added oregano and basil plant extracts at different concentrations (0.2%, 0.4% and 0.6%) and to evaluate the chemical, physical and sensory characteristics. butter oil samples with plant extracts obtained good purchase intention for all treatments, with the addition of 0.2% basil vegetable extract being preferred. For the minimum quality parameters, all samples were within the allowable legislation. The humidity values ranged from 0.010 to 0.044 g 100 g-1 and acidity from 0.035 to 0.082 g 100 g-1; the peroxide index was 0 g 100 g-1 and the ether extract was 99.86 g 100 g-1. Thirty fatty acids were identified in the butter oil by gas chromatography. It was concluded that the development of butter oil with the addition of oregano and basil plant extracts had good sensory acceptance, meeting the minimum quality parameters throughout the analysed useful life.
Highlights
Butter oil is a dairy derivative marketed and produced in various parts of the world, being differentiated by the nomenclature of its country of origin
The objective of this study was to develop butter oil with added oregano and basil plant extracts at different concentrations (0.2%, 0.4% and 0.6%) and to evaluate the chemical, physical and sensory characteristics. butter oil samples with plant extracts obtained good purchase intention for all treatments, with the addition of 0.2% basil vegetable extract being preferred
For the minimum quality parameters, all samples were within the allowable legislation
Summary
Butter oil is a dairy derivative marketed and produced in various parts of the world, being differentiated by the nomenclature of its country of origin. Butter oil is defined in MAPA Ordinance No 146 of March 7, 1996 as being a greasy product obtained from cream or butter by the almost total elimination of water and non-greasy solids (Brasil, 1996). It is the most expensive fat, with a value 6 to 7 times more expensive than that of all other fats and edible vegetable oils (Upadhyay et al, 2018), recognized for its functional, organoleptic and nutritional properties that make this product unique (Gosewade et al, 2017). The objective of this study was the development and physical, chemical and sensory characterization of butter oil with the addition of different concentrations of plant extracts of oregano (Origanum vulgare L.) and basil (Ocimum basilicum L.)
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