Абстрактный

Evaluation of selected spices and herb extracts on oxidative stability, microbial and sensory quality of fermented cow milk butter.

Genet shiferaw Bule*, Engeda Dessalegn Awegachew, Yassin Hassen

Butter is the product made by churning of fermented milk. This study was conducted with the objective of evaluation of seed extract of Fenugreek (Trigonella foenum-graecum), Korarima (Aframomum korarima) and leaf extract of Koseret (Lippiaadoensis var. koseret on oxidative stability, microbial and sensory quality of Cow milk butter. After butter produced, it was treated with Fenugreek, Korarima and Koseret at 0.2%, compared with 0.02% of butylated hydroxyl tolune and control butter. Physicochemical and microbial changes occurring during storage period of butter were analyzed every 7 days for a month. The sensory quality of butter was evaluated using 25 untrained panelists based on 7 points hedonic scale. The results of analyses suggest that addition of Koseret herb was more effective in retardation of oxidation, lowering microbial load and has better sensory acceptance than other samples. In conclusion, Koseret incorporated butter has comparable efficiency with 0.02% butylated hydroxyl tolune.