UTILIZATION OF SOME PLANT OILS Ln PRODUCTION OF BUTTER SUBSTITUTES AND KEEPING THEIR QUALITY BY GAMMA IRRADIATION

Abstract

The ann of this investigation was to study the possibility of using a blend ofRBD palm oil and RBD stearin for production of butter substitute free om cholesterol and trans fatty acids (formed due to hydrogenation of •

oils which is used for production of butter substitutes or margarin) by blending, and to study the possibility of using safe gamma irradiation doses for keeping the quality of the product in comparison to the use of sodium benzoate a preservative. Two parts of butter substitute samples were prepared. Samples of

j the first part consisted of 58.31% RBD palm oil, 24.91% RBD stearin, 0.25% emulsefir, 12.4% boiled water, 2.4% dried skim milk, 1.5% sodium

"'• chloride, 0.3% sodium benzoate, 100 ppm of antioxidant (T.B.H.Q.) and butter flavour 2 milk g. While samples of the second part were prepared j. from the same constituents without the addition of sodium benzoate. Then, j samples of the second part were exposed to gamma irradiation at doses of

2, 4, 6 and 8 kGy (except some samples to serve as control samples).

All samples were stored at both ambient and refrigerator temperature. Attention was focused on the changes occurring in physical and chemical properties, fatty acid composition and unsaponifiable matter