The effects of taşköprü garlic and synthetic antioxidant addition on some properties and oxidation stability of butter

The effects of garlic and antioxidant adding to the butter that produced by us on both quality properties and oxidation stability during storage were investigated. For this purpose, control butter (plain butter), garlic in different proportions (2.5%, 5%, 7.5% and 10%) and butter samples added with 50 ppm BHT (butylated hydroxytoluene) were prepared as 2 replicate. The samples were stored at +4°C and analyzed at 2nd, 15th, 30th, 45th, 60th, 75th, 90th days of storage for some properties and oxidation stability. Sensory analysis has also been done. The effect of the butter varieties and storage time on the chemical properties (pH, titration acidity and acid value) and oxidation stability (thiobarbituric acid and peroxide value) of samples were found to be important. The control and BHT supplemented butter received the highest sensory analysis scores and followed by 5%, 2.5%, and 7.5% garlic-supplemented butter in the first days of storage, respectively. The highest sensory analysis score was taken by butter added 5% garlic, at the end of storage time. The butter added 10% garlic was not appreciated sensually. Key Words: Butter, garlic, oxidation, antioxidant