The determination of some quality properties of butters produced with dried apricot

In this study, the changes of some physical, chemical, sensory and antioxidant properties of butters produced with three different ratios (15 %, 20 % and 25 %) of apricot and control butter (free of dry apricot) were investigated during the storage period (1, 15, 30, 45, and 60 days). Dry matter and fat, content were determined on the 1st and 60 th days of storage but glucose, fructose and total sugar ratios were determined on the first day. Dry matter and fat content of butters were decreased with the addition of dried apricot. Butters contain apricot had lower pH and high titratable acidity compared with the control butters and were statistically important at the levels p<0.01. Butters enriched with the dried apricot showed increased free faty acid values to the control sample and this increasing was correlated with the ratio of apricot. Peroxide values of butters increased through the storage period. Between the samples, butter containg 25 % had the lowest peroxide value. TBA values of samples displayed an increasing with the parallel ratio of apricot. The antioxidant properties of butters were analysed with the phenolic content, DDPH and total antioksidant activty. All these values were higher in butters supplemented with apricot than the control sample and highly important statictically at the level of p<0.01. Sugar content of butters with apricot increased together with the ratio of fruit. Colour values were varied between 78.81-90.56 for L, -4.09 – (-) 2.40 for a* , and 16.50-30.39 for b*. As a result of sensory evaluation, in terms of general acceptability, the most favorable sample by the panelists was butter treatment with 20 % dried apricot. Results showed that butter with the apricot can be a good resource of antioxidant and low sugar content fort healty nutrition.