标题：Effects of calcium chloride on pH, peroxide value, oil stability index and fatty acid composition of Buffaloe’s and Cow’s butter-based low-fat spreads
出版社：Pakistan Society of Food Scientists and Technologists
摘要：This work involved effects of CaCl 2 (0 (control), 0.02, 0.04, 0.06 and 0.08%) on properties of Buffaloe's butter - based low-fat spread (B-LFS) and Cow's butter-based lo w-fat spread (C-LFS) (fat 40%). The differences in pH values of CaCl 2 treatments (B-LFS and C-LFS) separately compared control samples were negligible, while all pH values significantly decreased during the storage periods (3 to 90 days) at 4 °C. The changes in peroxide values (PVs) of CaCl 2 treatments separately and control samples were fluctuating, ho wever all PVs significantly increased during storage periods. The effects in oil stability index (OSI) of CaCl 2 treatments separately were without significant compared controls samples, exception levels of CaCl 2 0.08% with B-LFS, CaCl 2 0.06% (at 3 days) and CaCl 2 0.08% (at 3, 30 and 90 days) with C-LFS were decreased significantly. In this study, we noticed changes in fatty acids compositio n (FAC) between CaCl 2 treatments compared control samples and during the storage periods
