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Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter

Published online by Cambridge University Press:  21 November 2022

M. Murat Ceylan
Affiliation:
Department of Gastronomy, Faculty of Tourism, Igdir University, 76000 Igdir, Turkey Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdir, Turkey
Menekşe Bulut
Affiliation:
Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdir, Turkey Department of Food Engineering, Faculty of Engineering, Igdir University, 76000 Igdir, Turkey
Duried Alwazeer*
Affiliation:
Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdir, Turkey Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdir, Turkey
Mubin Koyuncu
Affiliation:
Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdir, Turkey Department of Food Engineering, Faculty of Engineering, Igdir University, 76000 Igdir, Turkey
*
Author for correspondence: Duried Alwazeer, Email: alwazeerd@gmail.com

Abstract

The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.

Type
Research Article
Copyright
Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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Footnotes

All authors are also part of the Innovative Food Technologies Development, Application, and Research Center of Igdir University.

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