Abstract
The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by β-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats. (Asian-Aust. J. Anim. Sci. 2005. Vol 18, No. 11 : 1646-1654)
Highlights
Generally is thought to be due to lauric, myristic and palmitic acid (Hayes et al, 1991; McNamara, 1993)
We proposed that the effect of gamma linolenic acid (GLA) on lowering plasma cholesterol level could be more effective when added in cholesterol-reduced food products
Trt A group showed slightly lower moisture content, while higher fat content, compared with those in Control and Trt B. These results indicated that fat was substituted for moisture in Trt A butter in 10% β-CD treated and 0% GLA added group
Summary
Generally is thought to be due to lauric, myristic and palmitic acid (Hayes et al, 1991; McNamara, 1993). 1989 according to the National Milk Marketing Board remain about the effects of butter relative to other dietary (Kuhn, 1990) This shift in eating habits has caused a dramatic diet (Berner, 1993). Given the importance of the issue and the Ingestion of diets containing saturated fatty acids like number of investigators involved, astonishingly little butter elevates cholesterol concentrations on plasma of attention has been paid to the question of how PUFA lower humans and experimental animals (McNamara, 1993). This study was designed to develop the cholesterol-reduced and GLA-added butter and to examine the effects of GLA addition on chemical and sensory properties of butter, and blood cholesterol level in rat.
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