Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter
Mehmet Murat Ceylan, Menekşe Bulut, Duried Alwazeer, Mubin Koyuncu
Abstract
Abstract The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H 2 ) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H 2 ), and 10% and 66% (Mg) for the 60 th and 90 th days, respectively. Peroxide value (mEq O 2 /kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H 2 ), and 2.02 and 8.12 (Mg) for the 60 th and 90 th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.