study of some physicochemical, microbial and sensory properties of low-fat butter produced by titanium dioxide (tio_2) nano particles

this research study was carried out to assess the influence of using various concentrations of tio_2– nanoparticles 0.75, 0.50, 0.25% as t1, t2, and t3 treatments, and controlling the treatment to produce four different low-fat butter treatments (70, 60, 50, and 40%) of fat. the results revealed a significant effect (p≤0.05) of fat% and nano-tio_2 addition on butter formation temperature. the formation time of butter types was longer at butter that contains low-fat content of 40% and low concentration of tio_2, and it needs around 9 min. compared with butter type of 50% fat and the same concentration of tio_2. fluorescence microscope test (fmt( showed the water and fat drops are in homogenized distribution, and there was no secession between water and fat in all samples. texture analysis shows that the hardness, cohesiveness, and springing were positively affected by the addition of nano-tio_2 in all treatments. it is noticed that there were significant effects (p≤0.05) for harding and melting point for all samples due to a decrease in fat percentage. nano-tio_2 also inhibits the growth of coliform bacteria, yeast, and mold, and psychrotrophic bacteria in the butter samples compared to the control treatment. the sensory properties were decreased when the fat content was decreased, but it was still acceptable in the treated samples. from the results, it is clear to notice that there was a significant effect (p≤0.05) of different levels of additions of nano-tio_2 (t1 0.75%, t2 0.50%, t3 0.25%) on the mixing temperature and butter formation time for each treatment. in contrast, there were no effects of t1, t2, and t3 on the other physical, microbial and sensory tests of each sample of treatments.