Cholesterol reduction of raw and homogenized milk using betacyclodextrin
نویسندگان
1 Associate Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
2 Testa Quality Control Laboratory, Mashhad, Iran
3 MSc. Gradutated student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
4 MSc. Gradutated student, Department of Food Science & Technology, Ferdowsi University of Mashhad, Iran
5 Testa Quality Control Laboratory, Mashhad, Iran
doi
10.22101/JRIFST.2013.12.01.235چکیده
The direct relation between high blood cholesterol and cardiovascular diseases has been proved. Food containing high amount of cholesterol such as meat and meat products, egg yolk, milk and dairy products can be elevated the cholesterol content in blood plasma. The possibility of cholesterol reduction in milk using beta cyclodextrin was investigated. In this research, various amounts of β- cyclodextrin (0, 0.5, 1 and 1.5 %) were mixed with raw (unhomogenized and unpasteurized) and homogenized milk at two temperature conditions of 8°C and 20°C. The cholesterol content of milk was measured for each treatment. The results that statistically were analyzed and showed that the cholesterol content of milk remarkably was decreased with increasing the amount of β- cyclodextrin, particularly in homogenized milk at 20°C .However, the reduction rate of cholesterol were decreased when extra β- cyclodextrin added due to its intermolecular reactions. The maximum cholesterol reduction was achieved when 1.5 % β- cyclodextrin added to homogenized milk at 20°C.
