Ticari ve Ev Yapımı Tereyağlarının Kimyasal Özellikleri ve Yağ Asidi Kompozisyonlarının Karşılaştırılması

Year 2024, Volume: 22 Issue: 3, 205 - 214, 18.12.2024

Oğuz Gürsoy , Kübra Kocatürk Ayşe Deniz Hande Özge Güler Dal , Yusuf Yılmaz

https://doi.org/10.24323/akademik-gida.1603850

Abstract

Bu çalışmada, inek sütünden elde edilen ev yapımı (n=10) ve ticari tereyağı örneklerinin (n=10) kimyasal özellikleri, yağ asidi kompozisyonu ve konjuge linoleik asit (KLA) seviyeleri karşılaştırılmıştır. Ev yapımı tereyağı örnekleri, Burdur ilindeki çeşitli köylerde kendi hayvanlarını besleyen yerel üreticilerden, ticari tereyağı örnekleri ise çeşitli ulusal ve yerel marketlerden temin edilmiştir. Ortalama kuru madde içeriğinin ticari tereyağlarında (%84.15) ev yapımı örneklerden (%82.60) önemli ölçüde daha yüksek (p<0.05) olduğu, ticari (%84.08) ve ev yapımı (%82.98) tereyağı örneklerinin ortalama yağ içerikleri arasındaki farkın ise önemsiz olduğu bulunmuştur (p>0.05). Bu çalışma, kuru madde içeriği, titre edilebilir asitlik ve KLA içeriği bakımından ev yapımı ve ticari tereyağı örnekleri arasında önemli farklılıklar olduğunu ortaya koymuştur. Özellikle benzer yağ asidi bileşimlerine rağmen, ev yapımı tereyağının daha yüksek KLA içeriğine sahip olması, bu tereyağı türleri arasındaki potansiyel beslenme ve kalite farklılıklarını öne çıkarmaktadır.

Keywords

Tereyağı, Ev yapımı, Ticari, Yağ asidi, Konjuge linoleik asit

Thanks

The authors thank to Prof. Dr. Hale Seçilmiş from the Department of Chemistry in the Faculty of Arts and Science of Burdur Mehmet Akif Ersoy University for her valuable support in fatty acid analyses.

Comparison of Chemical Properties and Fatty Acid Composition of Artisanal and Commercial Butters

Abstract

This study compares the chemical properties, fatty acid composition, and conjugated linoleic acid (CLA) levels of artisanal (homemade) (n=10) and commercial butter samples (n=10) produced from cow’s milk. Artisanal butters were collected from local producers who maintain their own livestock across various villages within the Burdur province in Türkiye, while commercial samples were acquired from various national and local markets. On average, the dry matter content was significantly higher in commercial butters (84.15%) than artisanal samples (82.60%) (p<0.05). However, the difference in the mean fat contents of commercial (84.08%) and artisanal (82.98%) butter samples was insignificant (p>0.05). Furthermore, the mean titratable acidity values of commercial and artisanal butters were found as 0.30% and 0.51% (percent lactic acid), respectively (p<0.05). Interestingly, artisanal butters exhibited a significantly higher mean CLA content (6.89 mg/g fat) compared to their commercial counterparts (4.11 mg/g fat) (p<0.05). However, there were no statistically significant differences in the relative ratios of polyunsaturated fatty acids between commercial and artisanal butters, with respective values of 3.32% and 4.01% (p>0.05). In conclusion, this study showed significant differences in the dry matter content, titratable acidity, and CLA content between artisanal and commercial butter samples, indicating potential nutritional and quality variations between the two types of butter, particularly emphasizing the higher CLA content observed in artisanal butter despite comparable fatty acid composition.

Keywords

Butter, Artisanal, Commercial, Fatty acid, Conjugated linoleic acid

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