Functional butter for reduction of consumption risk and improvement of nutrition

Butter has become renowned among consumers because of its exceptional flavor and taste.Nevertheless,conventional butter is deemed“unhealthy”due to its high concentration of saturated fats and cholesterol,which are linked to the development of cardiovascular ailments.Improving the health benefits of butter has become an essential topic of research in the butter industry.This review focuses on researches that have made improvements to functionality of butter,including the changes in fatty acid composition,cholesterol reduction,incorporation with bioactive substances,development of new sources.The reduction of saturated fatty acids and cholesterol in butter can help reduce the risk of disease from eating butter.In addition,incorporating probiotics or natural plant extracts can achieve nutritional functions such as balancing intestinal flora,enhancing nutrient absorption,and increasing the body’s antioxidant capacity.Butter substitute products can be based on new vegetable oils,insect fats or microbial fats,which cater to the consumer demands for low-calorie butter while reducing the environmental impact that results from butter production.This review summarizes the effects and characteristics of various improvement methods and proposes some possible directions for future development of functional butter.

Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)

Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I2/100 g ± 0.670 for yellow butter and 20.67 g I2/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.

Deep Neural Network Based Cardio Vascular Disease Prediction Using Binarized Butterfly Optimization

In this digital era,Cardio Vascular Disease(CVD)has become the lead-ing cause of death which has led to the mortality of 17.9 million lives each year.Earlier Diagnosis of the people who are at higher risk of CVDs helps them to receive proper treatment and helps prevent deaths.It becomes inevitable to pro-pose a solution to predict the CVD with high accuracy.A system for predicting Cardio Vascular Disease using Deep Neural Network with Binarized Butterfly Optimization Algorithm(DNN–BBoA)is proposed.The BBoA is incorporated to select the best features.The optimal features are fed to the deep neural network classifier and it improves prediction accuracy and reduces the time complexity.The usage of a deep neural network further helps to improve the prediction accu-racy with minimal complexity.The proposed system is tested with two datasets namely the Heart disease dataset from UCI repository and CVD dataset from Kag-gle Repository.The proposed work is compared with different machine learning classifiers such as Support Vector Machine,Random Forest,and Decision Tree Classifier.The accuracy of the proposed DNN–BBoA is 99.35%for the heart dis-ease data set from UCI repository yielding an accuracy of 80.98%for Kaggle repository for cardiovascular disease dataset.

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate

Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential ofcbeaper and processed （fractionated- or deodorized-） shea butter （FSB or DSB） to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences （P 〉 0.05） among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly （P 〈 0.05） from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave,as a new heat treatment technology,has the characteristics of uniform and fast heating speed.It is an energy-saving technology known for improving oilseed product quality.Its efficiency mainly depends on the roasting power and time.However,the production of high-quality peanut butter using short-time roasting con-ditions are limited.Herein,we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter.Different roasting powers(400 W,800 W and 1200 W)and times(4,4.5,5,and 5.5 min)were preliminarily tested.Among them,800 W at 5 min was the most suitable.The roasting efficiency was further evaluated using color,sensory,bioactive compounds,storage stability,and safety risk factors of peanut butter produced from four peanut cultivars(Silihong,Baisha-1016,Yuanza-9102,and Yuhua-9414).The pre-treated butter obtained from three cultivars(Silihong,Yuanza-9102,and Yuhua-9414)with moisture content between 5%and 7.2%had a similar sensory score(6-7)as the commercial on a 9-point hedonic scale compare to the other.The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L*values of 51-52,respectively,for high initial moisture peanut cultivars.The total polyphenol(35.20-31.59±0.59μmol GAE/g)and tocopherol(19.05±0.35 mg/100 g)content in the butter obtained from three cultivars(Yuahua-9102,Yuhua,and Baisha-1016)and Silihong respectively,were significantly(P<0.05)higher than those in the commercial butter.The induction times of all pre-treated butter(19.80±0.99-7.84±0.07 h)were significantly(P<0.05)longer during storage at accelerated temperature than commercial samples.In addition,no benzo[a]pyrene was found in the pre-treated samples.Collectively,the microwave pretreated peanut butter was superior to the commercial one.These findings provided data support and a reference basis to promote microwave use for peanut butter production.

Study on crystallization behavior of Tibet butter

Tibetan butter(TB),generally called butter,is a solid oil product extracted from yak milk in the QinghaiTibet plateau area.However,due to the limitations of raw material sources and production technology,there is a shortage of TB,so it is important to find substitutes of TB.This paper studied the crystallization behavior of six kinds of commercial TB products in Tibet to provide the theoretical basis for the development of TB substitutes for the production of TB lamps and flowers.This study assessed the crystallization behaviors of the TB samples,including isothermal crystallization process and non-isothermal crystallization process.The microstructure,isothermal crystallization of TB were evaluated by polarized light microscopy and low-pulse NMR spectrometry,respectively.The non-isothermal crystallization process of TB under temperature scanning were investigated using Rheometer,and the crystallization behavior under different cooling rates were determined by diferential scanning calorimetry(DSC)procedures.The results showed that the TB was crystallized at a higher supercooling(-10,0 and 10℃).Dimensional growth is dominant;at 20℃,spiral growth dominates.The TB has complex crystallization nucleation behavior.The crystal types of TB are mainlyβ’-crystal form andβ’-like crystal form.The lower the cooling rate,the shorter the crystallization induction time,and the more the number of crystal nuclei.Therefore,during producing TB substitutes in the factory,the cooling rate can be controlled at10℃/min to reduce energy consumption and production costs.

运用Butter-Volmer方程求电化学参数

本文提出了利用恒电位法得到的实验数据求电化学参数的新方法.理论数据和文献数据计算的结果表明该方法是可行的.该方法对求电化学参数有一定的意义.

A systematical review of traditional Ayurvedic and morden medical perspectives on Ghrita (clarified butter): a boon or bane

Background:For long dietary guidelines,it is recommended to avoid foods rich in saturated fatlike Ghrita,also named clarified butter or ghee,which is considered as the culprit of cardiovascular diseases,diabetes,stroke,etc.Contradictory to the modern medical science,Ayurveda advocated for numerous benefits of the usage of Ghrita in the judicious manner.This paper systematically reviews and analyses the scientific researches that carried out on the benefits and harms associated with the usage of Ghrita.Methods and Findings:A search over the various search engines like Pubmed,Google was made.The relevant articles and chapters from books retrieved in English language were saved to a folder and analysed for their utility relevant to the topic and the matter was presented in a systematic manner.Results:Ghrita consisted various fats(saturated,monosaturated and polyunsaturated),fatty acids,minerals,vitamins etc.And the composition of Ghrita varies along with the method of preparation.Scientific researches carried out on Ghrita plain as well as medicated have reported about the depressant effects of medicated Ghrita in gross behavioural tests,potentiated phentobarbitone sleeping time,analgesic effect and stimulatory effect on cognition.Further,studies conducted to evaluate the effect of Ghrita on the serum lipid levels showed a dose dependant decrease in the total cholesterol,low density lipoproteins,and very low density lipoproteins.Ghrita was also reported to have wound healing activity.Conclusion:The results of the study suggest the beneficial effects of plain as well as medicated Ghrita on the various components of health and break the myth associated to the exclusion of Ghrita in diet.These researches also substantiate the claims made by the classical texts of Ayurveda.

Production of Cocoa Butter Replacer by Dry Fractionation, Partial Hydrogenation, Chemical and Enzymatic Interesterification of Tea Seed Oil

Production of cocoa butter replacer (CBR) from tea seed oil through common modification methods of oils (dry fractionation, partial hydrogenation, chemical and enzymatic interesterification) was evaluated. Some physico-chemical properties (iodine, saponification, acid and peroxide values) and fatty acid composition (FAC) of modified samples were analyzed and compared with a reference cocoa butter (CB). Solid and liquid fractions for large amounts of unsaturated fatty acids (approx. 80%) and thereby lower iodine values (81 - 85 gI2/100g) than that of CB (37% and 34 gI2/100 g, respectively), are not suitable as CBR. Among all ratios of chemically and enzaymatically interesterified oil blends (20%, 25% and 30% of hydrogenated tea seed oil with 80%, 75% and 70% of tea seed oil/liquid fraction/solid fraction), the samples with ratio of 30:70 from both chemical and enzymatic interesterification had FAC and iodine value closer to that of CB. A comparision between chemically and enzymatically interesterified samples (CISs and EISs, respectively), in terms of solid fat content (SFC) indicated that although the SFC values in EIS were much lower than that of CB, but the thermal behavior of this sample is comprable to CB at 20℃- 30℃ (sharp melting point of CB).

Aflatoxin Carryover during Large Scale Peanut Butter Production

Peanut butter was monitored for aflatoxin contamination at different stages during its large-scale production starting from raw shelled peanuts up to the final product. Twenty five samples, weighing 2 kg each, were taken from each of the following stages: roasting at 160?C, blanching/de-skinning and grinding. The sub-samples were ground, thoroughly mixed and further reduced by the quartering technique until a 1 kg sub-sample was obtained. This was then analyzed for aflatoxins using reverse phase HPLC incorporating pre-column trifluoroacetic acid derivatization. The results showed a total aflatoxin percentage reduction of 51% after roasting, 27% after blanching/de-skinning followed by a further 11% after grinding to make peanut butter. This meant that there was a cumulative total reduction of 89% of aflatoxin concentration during the production process of peanut butter. These results show that there is a significant reduction of aflatoxin levels at the roasting and blanching stages in the process of producing peanut butter.

The Fatty Acid Composition of Butter Stored in Sheep’s or Goat’s Stomach (Karinyagi)

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi produce by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. The aim of this study was to determine the fatty acid composition of Karinyagi made from cream. Twenty Karinyagi samples were randomly collected from different regions of Burdur/Turkey. The fatty acid composition of samples (by gas chromatography) and chemical properties was investigated. It was deter-mined that the chemical properties of Karinyagi was similar to butter produced with cream and yoghurt. The total saturated fatty acid level of Karinyagi samples changed from 62.31 to 76.64 (mean value 67.14 ± 3.36)%, while unsaturated fatty acids of them ranged from 20.48 to 31.57 (mean value 28.46 ± 2.67)%. Minimum and maximum levels of monounsaturated fatty acids of karinyagi were determined as 18.98 % and 28.57%. Butyric, oleic and palmitic acids were dominant in Karinyagi. Palmitic acid was slightly lower comparing to data for butter produced with cream and yoghurt. As a result, the amount of Karinyagi fatty acids may be said to be significantly different from the fatty acid of yayik and cream butter.

An Experimental Study on the Use of Fonio Straw and Shea Butter Residue for Improving the Thermophysical and Mechanical Properties of Compressed Earth Blocks

The efficient use of building materials is one of the responses to increasing urbanization and building energy consumption. Soil as a building material has been used for several thousand years due to its availability and its usual properties improving and stabilization techniques used. Thus, fonio straws and shea butter residues are incorporated into tow soil matrix. The objective of this study is to develop a construction eco-material by recycling agricultural and biopolymer by-products in compressed earth blocks (CEB) stabilization and analyze these by-products’ influence on CEB usual properties. To do this, compressed stabilized earth blocks (CSEB) composed of clay and varying proportion (3% to 10%) of fonio straw and shea butter residue incorporated were subjected to thermophysical, flexural, compressive, and durability tests. The results obtained show that the addition of fonio straw and shea butter residues as stabilizers improves compressed stabilized earth blocks thermophysical and mechanical performance and durability. Two different clay materials were studied. Indeed, for these CEB incorporating 3% fonio straw and 3% - 10% shea butter residue, the average compressive strength and three-point bending strength values after 28 days old are respectively 3.478 MPa and 1.062 MPa. In terms of CSEB thermal properties, the average thermal conductivity is 0.549 W/m·K with 3% fonio straw and from 0.667 to 0.798 W/m. K is with 3% - 10% shea butter residue and the average thermal diffusivity is 1.665.10-7 m2/s with 3% FF and 2.24.10-7 m2/s with 3.055.10-7 m2/s with 3% - 10% shea butter residue, while the average specific heat mass is between 1.508 and 1.584 kJ/kg·K. In addition, the shea butter residue incorporated at 3% - 10% improves CSEB water repellency, with capillary coefficient values between 31 and 68 [g/m2·s]1/2 and a contact angle between 43.63°C and 86.4°C. Analysis of the results shows that, it is possible to use these CSEB for single-storey housing construction.

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give cocoa butter 6 different types of crystals: γ, α, β’(III), β’(IV), β(V) and β(VI). In the industry, the β(V) form that is required, is metastable and gives chocolate its marketable properties. The β(VI) form is also stable but not desirable, because of fat bloom. The objective of this study is to characterize these polytypes by terahertz(THz) spectroscopy. THz spectroscopy is expected to be a new tool in food industry, as THz energy corresponds to collective molecular macro-vibrations. Two chocolates from different factories were inspected with optical microscope, X-ray diffraction (XRD) and THz spectroscopy. Optical microscope showed different surface aspects, XRD showed the same species in the two brands and THz spectroscopy showed different features. These differences may be due to fatty acids combination of chocolate.

Shea Butter as a Viable Couplant for Ultrasound Imaging

Ultrasound imaging remains one of the widespread diagnostic imaging tools. The commercial coupling gel for ultrasound imaging is quite expensive and not readily available in developing countries. However, shea butter, which is abundant locally and affordable, has suitable acoustic properties that makes it worthwhile for consideration as a coupling agent. Thus, shea butter was investigated alternate coupling medium for ultrasound imaging. In the study, ultrasound images were acquired using commercially available gel and shea butter. The image quality assessment of the images obtained using the gel (reference sample) and shea butter (reference sample) were performed using mean pixel intensity, mean square error (MSE), peak signal to noise ratio (PSNR) and structural similarity index matrix (SSIM) as image quality metrics. The resulting computed values of the MSE, PSNR and SSIM were respectively 40.1283 ± 20.4941, 32.7450 ± 2.5722 and 0.5934 ± 0.1035 (mean ± standard deviation). The ranges of these metrics indicate that the images captured using gel and shea butter as couplants were comparable and supported the hypothesis that shea butter could be used as an ultrasound couplant. Using the Mann Whitney U test as a test of significance with α-value set at 0.05, there was no significant difference in the mean pixel intensities between the two set of images. This inference further buttressed the proposition that shea butter could be used as an alternate coupling medium for ultrasound imaging.

Influence of Heating Time of Shea Nuts (vitellariaparadoxa) on Some Chemical Properties of Shea Butter

The experiment was conducted in the laboratories of the Departments of Chemistry and Animal Health and Production Technology, Adamawa State University, Mubi, Nigeria. The experiment was replicated three times in a Randomized Complete Block Design (RCBD) and consisted of six heating time 30, 60 and 120 minutes boiling, 30, 60 and 120 minutes roasting and one control. Data were collected on acid value, free fatty acid, iodine value, peroxide value, saponification value and unsaponifiable matter. The data collected were analyzed statistically using Generalized Linear Model (GLM) procedure of statistical analysis system (SAS). The means that were significantly different were separated using Least Significant Difference (LSD). The results showed that there were highly significant differences (P ≤ 0.01) among the treatments. The highest Acid Value (AV) of 3.53 and 3.64 were recorded by heating time at 120 minutes of boiling and 120 minutes of roasting. Heating time at 30 minutes of boiling, 30 minutes roasting, 60 minutes boiling and 60 minutes roasting recorded lower Free Fatty Acid (FFA) values of 1.52, 1.55, 1.57 and 1.58, respectively. Heating time at 60 minutes of roasting and 60 minutes of boiling recorded the highest Iodine value (IV) of 43.80 and 43.53, respectively. Based on the results of this study, it can be concluded that heating time of 30 or 60 minutes by boiling or roasting are better than longer heating times for Shea butter extraction.

Production of Cocoa Butter Substitute from Extra Virgin Olive Oil Rich in Omega-9 and Polyphenols

The objective of this study was to produce healthy cocoa butter substitutes from extra virgin olive oil rich in omega-9 and polyphenols by blending process with palm oil avoiding hydrogenation and esterification processes. Oil blends, formulated by binary blends of palm oil and extra virgin olive oil at different ratios (90:10, 80:20 and 70:30) compared with commercial cocoa butter. The physicochemical properties (refractive index, melting and slip point, color index, acidity, peroxide value, iodine number and induction period by Rancimat method) have been determined for palm and olive oils and the produced cocoa butter substitute. Also, fatty acid composition was identified by gas liquid chromatography and solid fat content of the produced cocoa butter substitute was measured by Nuclear Magnetic Resonance (NMR) and total polyphenols of oils and produced cocoa butter substitute were determined. The results indicated that all the values of melting and slip point were about the human body temperature (37°C), also results show a high content of cocoa butter produced from oleic acid, as well as phenolic compounds, and this leads to an increase in oxidative stability.

Indigenous Methods of Processing Shea Butter and Perceptions about Rancidity in Northern Ghana

This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of the products used for preservation and local perceptions about rancidity）. Little variation was found in indigenous processing methods, utilization and storage across most of the three regions. Only among the Dagomba tribe in the Northern region did women intentionally use shrubs to add yellow colour to butter particularly that for the market. The use of onions and lemon/lime leaves to prevent rancidity and also improve the taste and smell of butter was found to be practiced by only one missionary group. Perception about shelf life of the butter was found to vary widely among the processors and consumers （3 months to 2 years）. Though this was the main focus of the study, most of the indigenous processors and consumers apart from the missionary group had little experience as far as this problem was concerned. This was due to the fact that most of them consumed the butter within one or two months after processing and so the product is not kept long enough to give any appreciable signs of rancidity.

Optimisation of Decolourisation Conditions of Crude Shea (<i>Vitellaria paradoxa</i>Gaertner F) Butter: Black Type

In the present study, response surface methodology applying Doehlert experimental design was used to investigate decolourisation parameters of crude black shea butter. The decolourisation process was significantly influenced by three independent parameters: contact time, decolourisation temperature and adsorbent dose. The responses of the process were oil loss, acid value, peroxide value and colour index. Contour plots of the decolourisation responses were superimposed and well defined the optimum zone. The optimum decolourisation conditions were found to be: contact time (30 min), temperature (72℃ - 95℃) and adsorbent dosage (1.5 - 2.5 mass %).