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Review Article

Stability of Butter Using Spray Dried Sweet Lime Peel (SLP) Powder

Zahra Maqboola Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Hafiza Saima Tahira Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, PakistanCorrespondence[email protected]

Muhammad Tahir Nadeema Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Rabia Shabir Ahmada Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Adeela Yasmina Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Waseem Khalidb University Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanCorrespondence[email protected]

Turky Omar Asarc Department of Biology, College of Science and Arts at Alkamil, University of Jeddah, Jeddah, Saudi Arabia

Mayada Ahmad Al-Sameend Department of Horticulture Science, Faculty of Agriculture, University of Damascus, Damascus, SyriaCorrespondence[email protected]

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Figures & data

Table 1. Treatment plan of SLPP-treated butter.

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Table 2. pH value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

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Table 3. Hunter’s color of butter after treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

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Table 4. POV and TBARS values of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

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Table 5. DPPH and TPC value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

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Table 6. TBC, yeast, and mold value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

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Table 7. Sensory evaluation (appearance, color, taste, odor, and overall acceptability) value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Download CSV Display Table

Stability of Butter Using Spray Dried Sweet Lime Peel (SLP) Powder

Table 1. Treatment plan of SLPP-treated butter.

Table 2. pH value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 3. Hunter’s color of butter after treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 4. POV and TBARS values of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 5. DPPH and TPC value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 6. TBC, yeast, and mold value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 7. Sensory evaluation (appearance, color, taste, odor, and overall acceptability) value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

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Stability of Butter Using Spray Dried Sweet Lime Peel (SLP) Powder

Figures & data

Table 1. Treatment plan of SLPP-treated butter.

Table 2. pH value of butter treated with sweet lime peel powder at different storage periods (0, 10th, and 20th days) with vacuum and aerobic packaging.

Table 3. Hunter’s color of butter after treated with sweet lime peel powder at different storage periods (0, 10th, and 20th days) with vacuum and aerobic packaging.

Table 4. POV and TBARS values of butter treated with sweet lime peel powder at different storage periods (0, 10th, and 20th days) with vacuum and aerobic packaging.

Table 5. DPPH and TPC value of butter treated with sweet lime peel powder at different storage periods (0, 10th, and 20th days) with vacuum and aerobic packaging.

Table 6. TBC, yeast, and mold value of butter treated with sweet lime peel powder at different storage periods (0, 10th, and 20th days) with vacuum and aerobic packaging.

Table 7. Sensory evaluation (appearance, color, taste, odor, and overall acceptability) value of butter treated with sweet lime peel powder at different storage periods (0, 10th, and 20th days) with vacuum and aerobic packaging.

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Table 2. pH value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 3. Hunter’s color of butter after treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 4. POV and TBARS values of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 5. DPPH and TPC value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 6. TBC, yeast, and mold value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.

Table 7. Sensory evaluation (appearance, color, taste, odor, and overall acceptability) value of butter treated with sweet lime peel powder at different storage periods (0, 10^th, and 20^th days) with vacuum and aerobic packaging.