Making Low-Fat Butter Spread- Like Enriched with Oat's and Barley's Milk

Abstract

Oat milk, barley milk and their blend (1:1) were used as an alternative to skimmed milk in the processing of like low-fat butter spread with high quality and cheap. The product was stored in the refrigerator for thirty days and evaluated during this period nutritionally, physically and sensorial. The results obtained showed that all spreads were similar in their content of solids, fat, ash and differed in protein and carbohydrates. The spreads containing oat milk or barley milk or their mixture resulted in an increase in DV % of each carbohydrates, zinc, phosphorus and vitamins B3 and B6. Oat and barley spreads without control spread were characterized by their fiber, iron, and selenium content. A high DPPH activity % of oat and barley spreads was detected, compared to control spread. The initial peroxide values (PV) of all spreads were increased during storage, however, the PV remained within legal limits. At the end of storage oat and barley spreads were of lower PV, compared with control spread. Wheying off and oiling off increased gradually of all spreads during storage. The rate of increase was higher in control spread. No significant differences in overall acceptability score were observed between oat- spread and control spread during storage, but they were slight significant when comparing with oat/barley- and barley- spreads. Barley spread had lower production cost followed by oat/barley- and then oat- spread compared to the control. Therefore, we recommend using barley milk or oat/barley milk as substitute of skim milk in low-fat butter spread.