摘要：Olive oil ( Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ratios (5, 10, 15 and 20% w/w) olive oil/butter oil were applied to serve 4 treatments (A, B, C and D). The resultant modified butter blends were stored at 5±1°C for 6 weeks and assayed for organoleptic, physical and chemical properties . Obtained results showed that Free Fatty Acids (FFA) contents were increased by increasing oil percent either fresh or during cold storage. Peroxide Value (PV) took the same trend of FFA. On the other hand, Iodine Value (IV) increased by increasing the percent of olive oil and decreased gradually during storage at 5±1°C. Refractive Index (RI) was proportionally decreased by increasing of addition level of olive oil. Oxidative stability was also gradually increased by increasing percentage of oil and decreased during storage. Melting point took the same trend of RI. On the other, obtained data revealed that the modified butter blend made with 10% olive oil was the best treatment and it was acceptable for appearance, consistency and flavor. It gained the highest degrees, when fresh and during cold storage (5±1°C). Statistical analysis showed significant differences between oil percentage and storage period at (p≤0.05). On the other side, fatty acid profile indicated that palmatic acid (C16:0) as saturated fatty acid s and oleic acid (C18:1) as mono unsaturated fatty acid s were the most abundant in control and all treatments. SO, it could be concluded that olive oil can be successfully used in preparing modified butter blend with good spreadability and satisfied properties.
