Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract

Thakaeng P., . and Wongsakul S., . and M. Mat Yusoff, . Development of value-added butter through the addition of green tea (Camellia sinensis L.) extract. pp. 465-474. ISSN 2231-7546

The present work highlights the potential production of value-added butter with enhanced nutritional and microbiological properties through the addition of 2 - 10 (w/w) green tea (Camellia sinensis L.) extract. The results revealed no significant difference in the moisture content (13 - 14 w/w) of all the butter samples. However an increase in the amount of green tea extract resulted in a significant increase (p 0.05) of the ash content (0.00 - 1.00) and redness (a value 4.92 - 6.93) while both the lightness (L value 150.65 - 145.74) and yellowness (b value 54.45 - 50.30) of the butters significantly decreased (p 0.05). Furthermore the green tea butters (GTBs) exhibited significantly (p 0.05) higher antioxidant properties in terms of total phenolic content (0.07 - 0.10 vs. 0.01 GAE w/w db) and DPPH activity (7.27 - 13.94 vs. not detected) as compared to the control butter. After six weeks of storage in relation to the control butter the GTBs recorded significantly lower (p 0.05) peroxide value (2.13 vs. 0.88 mEq/kg) total plate count (1.11 10�´ vs. 2.42 10 CFU/g) and yeast and mould count (2.02 10 vs. 6.05 102 CFU/g) but produced a significantly higher (p 0.05) amount of acid value (0.56 vs. 1.36 mg KOH/g fat). The incorporation of up to 6 (w/w) green tea extract did not compromise the sensory acceptance of the GTBs. The overall result indicated that green tea extract can be used as a natural food additive antioxidant and preservative in butter.

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Abstract

The present work highlights the potential production of value-added butter with enhanced nutritional and microbiological properties through the addition of 2 - 10 (w/w) green tea (Camellia sinensis L.) extract. The results revealed no significant difference in the moisture content (13 - 14 w/w) of all the butter samples. However an increase in the amount of green tea extract resulted in a significant increase (p 0.05) of the ash content (0.00 - 1.00) and redness (a value 4.92 - 6.93) while both the lightness (L value 150.65 - 145.74) and yellowness (b value 54.45 - 50.30) of the butters significantly decreased (p 0.05). Furthermore the green tea butters (GTBs) exhibited significantly (p 0.05) higher antioxidant properties in terms of total phenolic content (0.07 - 0.10 vs. 0.01 GAE w/w db) and DPPH activity (7.27 - 13.94 vs. not detected) as compared to the control butter. After six weeks of storage in relation to the control butter the GTBs recorded significantly lower (p 0.05) peroxide value (2.13 vs. 0.88 mEq/kg) total plate count (1.11 10�´ vs. 2.42 10 CFU/g) and yeast and mould count (2.02 10 vs. 6.05 102 CFU/g) but produced a significantly higher (p 0.05) amount of acid value (0.56 vs. 1.36 mg KOH/g fat). The incorporation of up to 6 (w/w) green tea extract did not compromise the sensory acceptance of the GTBs. The overall result indicated that green tea extract can be used as a natural food additive antioxidant and preservative in butter.

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Item Type:	Article
AGROVOC Term:	Butter
AGROVOC Term:	Dairy products
AGROVOC Term:	Nutrient improvement
AGROVOC Term:	Tea
AGROVOC Term:	Camellia sinensis
AGROVOC Term:	Plant extracts
AGROVOC Term:	Nutritional value
AGROVOC Term:	Shelf life
AGROVOC Term:	Moisture content
AGROVOC Term:	Ash content
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/9145

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