Study into Oxidative Changes of Butter with Protective Coat

Pavel Mokrejs¹, Jan Fenyk¹*, Dagmar Janacova², Petr Svoboda²* and Roman Cermak¹

^¹Department of Polymer Engineering, Faculty of Technology, Tomas Bata University in Zlin, Nam. T. G. Masaryka 275, 762 72, Zlin, The Czech Republic.

²Department of Processing Control and Applied Computer Science, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, The Czech Republic.

Corresponding Author E-mail: mokrejs@ft.utb.cz

ABSTRACT: The contribution deals with employing starch-protein hydrolysate of amaranth flour to produce protective edible coatings on butter. Tests were run on 3 types of coating solutions. The first was made in such manner that to hydrolysate of 40-% dry matter content, 30-% (w/w) plasticiser (glycerol) was added and also 3-% (w/w) emulsifying agent (lecithin). The second and third contained an extra 2-% (w/w) antioxidant (ascorbic acid) and the third an extra 2-% (w/w) cross-linking agent (dialdehyde starch). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 96 days in refrigerator at a temperature of 7±1.5 oC and relative humidity of 36±3 %. The objective was to investigate the oxidation course of butter with protective coatings, butter wrapped in original wrapping and butter without wrapping/coat. Determined values were peroxide value, acid value and anisidine value. Results of butters with protective and edible polymer coatings displayed a similar oxidation course to that of butter in standard wrapping. Butter with a coat containing antioxidant exhibited slightly lower levels of peroxide value during storage than butter in original wrapping, which confirms good barrier properties to oxygen of the coating thus prepared.

KEYWORDS: Acid Value; Anisidine Value; Butter; Coating; Peroxide Value; Starch-Protein Hydrolysate

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