Preparation and Evaluation of Sunflower Butter as a Fat Substitute | ||||
| Food Technology Research Journal | ||||
| Volume 6, Issue 2, December 2024, Page 113-121 PDF (549.84 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.401868 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Manal M. Ezz  1; Heba Y. Nasef2
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| 1Experimental kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Egypt. | ||||
| 2Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt | ||||
| Abstract | ||||
| The study aimed to develop and evaluate sunflower butter as a minimally allergenic alternative to traditional plant-based butters and as a potential fat substitute in pâté bread. Sunflower butter, prepared from sunflower seeds, was analyzed for its chemical composition, antioxidant activity, oxidative stability, microbiological safety, and sensory characteristics. The results highlighted its rich nutritional profile, including high protein (22.5g/100g), dietary fiber (9.6g/100g), and vitamin E content (22.1IU/100g). It also demonstrated significant antioxidant activity, with a phenolic content of 735mg/100g and high oxidative stability during storage at 4°C. Microbiological analysis confirmed its safety, showing no growth of E. coli, molds, or yeasts over three months. When incorporated into pâté bread as a fat substitute, sunflower butter improved sensory attributes, including taste, texture, and overall acceptability. These findings suggest sunflower butter as a nutritious, health-beneficial, and allergen-friendly alternative, with potential applications in food industries. | ||||
| Keywords | ||||
| Sunflower butter; Plant-based butter; Allergen-free; Fat substitute; Pâté bread | ||||
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