Publisher E-ISSN:2582-7545 Food and Agriculture Spectrum P-ISSN:xxxx-xxxx Journal Review Article NPD 2021 Volume 02 Number 01 Jan-Feb www.gsrl.org Plant Based Butter and Novel Alternatives M D.1* DOI: NA

1* Dharani M, Student, Department of Dairy Chemistry, College of Food and Dairy Technology, Tamilnadu Veterinary and Animal Sciences University, Chennai, Chennai, Tamilnadu, India.

Plant-based butter is one of the great alternatives to dairy butter and the most sustainable food. Replacement of dairy butter with plant source is also an environmentally friendly approach and helps to avoid several lifestyle diseases like diabetes, hypercholestermia, obesity, and coronary heart diseases so on. Plant-based butter is mostly from oilseeds, nuts, and seeds also from fruit like avocado that contains higher fat level which contains certain antioxidants and bioactive compounds which acts as an antifungal, anticarcinogenic and cytotoxic activities. Recently, there are many finding and researches that works on the complete replacement of butter with the use of vegetable oils and emulsifiers. This review article presents some seed and fruit butter and novel oleogels which are used as dairy fat replacers with desirable rheological and textural properties.

Keywords: plant based butter, pumpkin seed butter, sesame butter, butter, olive butters, avocado butter, watermelon butter, oleogel/ organogel.

Corresponding Author How to Cite this Article To Browse

Dharani M, Student, Department of Dairy Chemistry, Dharani M, Plant Based Butter and Novel College of Food and Dairy Technology, Tamilnadu Alternatives. FASJ. 2021;02(01):17-27. Veterinary and Animal Sciences University, Chennai, Available From Chennai, Tamilnadu, India. https://fasj.org/index.php/fasj/article/view/59 Email:

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted 2021-01-13 2021-01-20 2021-01-28 2021-01-30

Conflict of Interest Funding Ethical Approval Plagiarism Turnitin Note NA Nil Yes 16%

© 2021by Dharani Mand Published by The Genesis of Science Research and Literature Foundation. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

Food and Agriculture Spectrum Journal 2021;02(01) 17 Plant Based Butter

On plant sources like peanut, hazelnut, coconut, Introduction soy, and cashew. These nut butter and other tree Butter is one of the most widely consumed dairy nuts are potent allergens. Several oilseeds were products all over the world in different cuisines as also used as the source of butter alternatives with the market in India, butter in western countries. special treatments and added flavor to imitate the India’s 39% of milk production goes to the buttery aroma and texture. This review focuses on manufacturing of butter and ghee/butter oil(1). seed and fruit butter rather than nut butter such as Butter is consumed for its creamy aroma and pumpkin seed, sesame, sunflower seed, olive butter, mouthful texture in various food products like cakes, and fruits like avocado and watermelon butter. chocolates, ice cream, cookies. In India, butter or Novel butter alternatives such as oleogel and clarified butter (ghee) is used as the main oleogel-emulsion from edible oil and their fortified ingredients for cooking and frying in traditional products as one of the way to nutraceutical delivery dishes like paneer butter masala, chicken makhani system are also discussed. (Indian butter chicken), butter naan, butter dosa, and also sweets like Gulab Jamun, barfi and ladu and etc. The consumption pattern of butter was Butter alternatives 46.5% or 4-5 times per week and clarified butter was 82.5% in a study conducted mainly in four Nut Butters cities of India (2). Butter has many beneficial characteristics like a high amount of saturated fatty Nut butters mainly is most acids that in turn increase the LDL(Low-Density commonly available and consumed plant based Lipoprotein) and also a good source of calcium that butter due to its roasted, nutty flavor due to Millard prevents early fracture and osteoporosis. Butter and reaction and relatively cheaper source than dairy clarified butter (ghee) is considerably high in fat butter. Other nut butters like walnut butter, 80% and 99% dairy fat respectively, when pistachio butter, coconut butter, almond butter, soy consumed frequently leads to mutilated illness like nut butter, cashew nut butter, macadamia nut butter overweight, cardiovascular diseases, and Type 2 and even mixed nut butter are also used based on diabetes (Rozenberg et al. 2016). Trevisan 1990, individual’s preference. Nut butter has a significant also concluded that butter has a major impact on health benefit that decreases the incidence of lung, glucose metabolism and blood pressure that results colon, pancreatic cancer (4) and type 2 diabetes (5) in hypertension, coronary heart diseases when But tree nuts and peanuts are highly associated to consumed often. Dairy product has a greater impact the development of nut allergies due to the on the environment because the dairy animals presence of allergy stimulant protein especially in occupy the large area for grassing, dairy shed and a western countries. Example in peanut butter the major factor for greenhouse gas emission. Among raw material peanut has specific food allergen that the dairy products, butter has the highest targets IgE antibodies to release inflammatory environmental impact with 20.69 - 21.30 kg carbon mediators which results in life threatening allergic dioxide emission per kg of product in life cycle reactions like anaphylaxis, edema, persistent cough assessment (3) Due to these factors like high fat and even fatal in some cases (6) Hence, to address consumption and environmental impacts plant- the seed and fruit based butters rather than nut based alternatives are gaining interest in the butters were given interest in this review article and present era, also other social activities like also to explore the nutritional benefits and veganism, violence against animals add a boost for manufacturing procedure of them. dairy alternatives. A recent study conducted by Liao Pumpkin seed butter Xun et al. 2020 compared the environmental impacts of dairy and plant-based fat spreads, the Pumpkin seed is one of the oilseed and hull- result revealed that plant-based fat spreads except less pumpkin seed called as naked seeds were used certain oilseed fat spread have low climate impact in as ingredient in foods and snacks (7) Pumpkin terms of freshwater needed, land use and seeds comprises various nutrients with greenhouse gas emissions. polyunsaturated fatty acids, especially phenolic compounds like α- tocopherol(27 Plant-based butter is usually based

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To 75 mg/g),ϒ-tocopherol (75 to 493 mg/g), (Data Derived from the Label of the Product) squalene (89 mg/100 g) and substances like Sesame butter phytoestrogens. Pumpkin seeds are rich in mineral content particularly magnesium (592 mg/100g) and Sesame (Sesamum indicum) is well known iron (8.82 mg/100g). Pumpkin seeds have ultimate oilseed and its oil is used in cooking and also as health benefits like hypolipidaemic effect by medicine due to its nutritive and therapeutic value. controlling the blood lipid level, antihypertensive Most available form of sesame seeds are white and effect by reducing the tension in blood vessels, black especially in India. Sesame seeds are high in cardioprotective effect due to high level of sulphur containing amino acid such as methionine, magnesium, anti-diabetic effect and anti- tryptophan and cystine and contain 50% of stable carcinogenic effect notably towards prostate cancer oil with high oleic acid content (9). As sesame oil is and reducing the risk towards postmenopausal widely known as “Queen of Oils” because of its breast cancer. Pumpkin seed is surprising food that diverse health benefits and utilized as cooking oil it is also used as medicine in treating taeniasis and particularly in Tamilnadu (South India), hair oil, schistosomiasis. Due to above reasons pumpkin massage oil that improves blood circulation and seeds are used in different food product to enhance removes impurities and as facial oil. Usage of its nutraceutical properties and mineral content (8) sesame is scripted in early ayurvedic medicine for treating bloody stool, insomnia, impotency, Pumpkin seed butter is prepared by the headache and anxiety (Nagendra Prasad et al. blending of dry mix such as pumpkin seed press- 2012). Sesame oil is also used as mouthwash due cake (54.8%), maltodextrin (1.6%), sugar (3.2%), to its antibacterial activity and reduction of 85% of salt (0.6%), and chia seeds flour (4.2%) and stored gingivitis. Sesame has anti-carcinogenic effect for a day. The oil phase of the product includes against malignant melanoma and colon cancer. Anti- hemp oil and high oleic sunflower oil 33.7% (w/w) oxidative property of sesame oil is useful in of the total weight with added stabilizers and detoxicification of skin, tightening of skin also as cell emulsifier to the oil phase and heated to 70-80oC to growth regulators and preventing yeast infection in form homogenous mixture. Then the oil phase is vaginal area added to dry mix, blended and homogenized and (http://youthingstrategies.com/sesame-oil/). finally packed in the container. The final product is Sesame milk and sesame yoghurt was also tested for hardness, cohesiveness and developed as dairy alternatives (10) adhesiveness. The optimum formulation of the pumpkin butter contains 20 to 40 % hemp oil with Sesame butter is called as tahina/tahini 1.0-1.2% of stabilizer. Pumpkin seed butter is which contains added citric acid, sugar and root available under the brands like 88 Acres, Dastony extracts of Saponaria officinalis, it is used in (sprouted pumpkin seed butter), Debby (pumpkin confectionary and bakery foods of middle eastern seed date peanut butter), Kauffman and Dhatu (In countries. A.P.Gandhi 2009 produced sesame seed India). The nutritional value of commercially butter in simple process that involve in soaking of available Dhatu pumpkin seed butter was given in white sesame seeds in water for about 24 hrs and table 1. removal of kernels. The bran is removed by dipping Content (Serving Size 14 g) Amount Per Serving the seeds in salt water, then dried and roasted. The Calories 90 seeds were finally grinded with addition of sesame Total fat 7g oil and salt. The physical and nutritional properties

Saturated fat 1.5g of sesame butter are studied. The composition and

Trans fat 0g nutritional value of sesame butter is listed in Table

Cholesterol 0g 2. The shelf life of the product was estimated to be

Sodium 0g 6 months under refrigeration condition. Similar studies were conducted by El-Adawy and Mansour Total carbohydrates 2g 2000, that involves in preparation of sesame butter Dietary fibre 1g using different types of heat treated sesame seeds Total sugars(including added sugar) 0g among them hot air roasted sesame seeds at 130ºC Protein 4g for one hour had high level of mineral and niacin Table 1. Nutritional Value of Dhatu Pumpkin Seed content. Butter

Food and Agriculture Spectrum Journal 2021;02(01) 19 Plant Based Butter

A novel product was developed using low B1 and vitamins E and minerals like manganese and fat sesame paste and date syrup as fat substitute. magnesium. These seeds also have certain health The blend is prepared by mixing of sesame paste benefits like anticancer effect since it is rich in with 25% of fat reduced with 50 and 55% of 60 and vitamin E, selenium that acts as a protective agent 65º Brix date syrup. The blend also contains especially against colon cancer. It also has other emulsifiers like xanthan, guar gum and starch. The benefit like anti-cholesterol, anti-diabetics, anti- blend exhibits a thixoptropic behavior/non asthmatic and anti-bacterial effect. These seeds are Newtonian fluid and increased stability with increase also used for skin care routine for dry and inflamed in sugar content (11). Sesame butter is usally skin also for underdeveloped skin. Sunflower butters available as raw tahini under the brand names are commercially available since 1980s and SOCO, Artisana, LowRawFoods, Kevala, Once Again primarily produced to replace the peanut butter in global marts like . because of allergic conditions of Americans to Characteristics Values peanut and its products (Dilipkumar Pal. 2011).

Moisture, wb 1% Damin. (1984) utilized Egyptian sunflower Crude Protein 26% seeds to make tahini like products the process Crude Fat 51% involves in roasting (150-155 °C/ 12 min) the Carbohydrates 18% sunflower seeds in equal amount of sand and seeds Crude Fibre 24% were decortified finally grounded to form tahini Minerals, mg/100g which as 0.84% of moisture content. Emulsifiers like Calcium 141 mg glycerol monostearate (GMS) and antioxdiants like Phosphorus 790 mg BHA (Butylated Hydroxy Anisole) and BHT Sodium 1 mg (Butylated Hydroxy Toluene) at the rate of 0.02%. Zinc 10.4 mg oil separation was significant only after 90 days of

Copper 1.5 mg preparation. Sunflower seed butter was optimized

Iron 6.4 mg by Lima and Guraya 2006, the formula contains

Magnesium 353 mg roasted hulled seeds (90%), sugar (7.2%), salt

Potassium 459 mg (1%) and four levels stabilizer (1.5 to 1.8%). The production process follows as blending of these Table 2 Composition and Nutritional Value of ingredients at higher rpm of 1500 for 2 minutes Sesame Butter (A.P.Gandhi 2009) then 3000 rpm for 16 minutes at 70 °C and again to 1500 rpm for 2 minutes at 21 °C. The final product Sunflower Butter is stored in the aluminum container at 39 °C. The Sunflower (Helianthus annuus) seeds are obtained sunflower butter is studied for rheological one of the widely used oilseeds for manufacturing and sensory properties. Descriptive method of refined oils as it contains large amount of sensory analysis was carried out for 24 attributes unsaturated fatty acids like linolenic acid. Sunflower and has distinct earthy and salty flavor. The seed has no particular flavor or taste but when optimum formulation of sunflower butter using roasted seeds give off nutty and creamy flavor. Oil cluster analysis were found to contain 90% of from the seeds are recently fortified with Vitamin D roasted hulled sunflower seeds, 7% of sugar, 1.1% and omega-3 fatty acids as they are globally used of salt, 1.8% of stabilizer, and stabilizer ranging vegetable cooking oil with clean taste and flavor. from 1.6% to 1.8%. Sunflower seed butter was Nutritional value of sunflower butter was studied by commercially available under brands like 88 Acres, Dreher et al. 1983, the sunflower butter has similar Dastony (sprouted sunflower seed butter), Once nutritional level of peanut butter in terms of their Again, SunButters, Gopal (sprouted sunflower seed protein and energy values. It has higher amount of butter), Bliss and Swanson. The nutritional value of minerals like Ca, P, Fe, Na and K. Bioavailability of commercially available SunButter’s sunflower seed calcium and iron is increased due to increased level butter was given in table 3. of phytic acid content.Although it is not a appetizing Content (Serving Size 32 g) Amount Per Serving food it is used as food ingredient along with salad, Calories 200 vegetables, tacos, baked foods and burgers. Total fat 16g

Sunflower seeds are full of nutrients rich in vitamins Saturated fat 1.5g

Trans fat 0g

20 Food and Agriculture Spectrum Journal 2021;02(01) Plant Based Butter

Polyunsaturated fatty acid 5g Is carried out for 30 to 60 minutes. Liquid form of Monounsaturated fatty acid 9g butter at 60º C is washed with warm water two Cholesterol 0g times and after the churning process, churned Sodium 130g butter is removed by centrifugation. Then it is Total carbohydrates 7g allowed to cool so that it solidifies. This olive oil Dietary fiber 2g butter may also contain added additives like color, Total sugars(including added sugar) 3g flavor, thickening agents, emulsifier and Protein 7g antioxidants. Commercially available branded olive butter are mixed with other plant oils like palm Table 3. Nutritional Value of Sunbutter’s Sunflower kernel oil, soybean oil, palm oil with varying level to Seed Butter form spread. I Can’t Believe It’s Not Butter, (Data Derived from the Label of the Product) CountryCrock and Land O Lakes.

Olive Butter Avocado Butter

Olive (Olea europaea) is a fruit belongs to Avocado (Persea americana) or butter fruit Oleaceae family. Olives are found to be is a tropical fruit with buttery texture which has high important ingredient among Mediterranean diet for nutritional value and several health benefits as it is their healthy diet which inspired all over the world termed as “superfood”. It also contains numerous for using olive oil. It has several health benefits as it bioactive compounds like anthocyanins, gallic acid, contains essential fatty acids and has effect against chlorogenic acic, lutein, zeaxanthin, β- obesity, cardiovascular diseases and inflammation. cryptoxanthin, α-carotene, β-carotene (pro-vitamin Olive oil is being widely used in food due to its A, retinol), tocopherol and vanillic acid etc. Avocado functional benefits. Stability of olive oil is greater has found to be antifungal, anticarcinogenic and than other polyunsaturated fatty acids due to the cytotoxic activities. They are rich in presence of naturally occurring antioxidant like monounsaturated fatty acid particularly oleic acid tocopherol (Harwood and Yaqoob. 2002). (María- that posses cellular functional activities and good to Isabel et al. 2006) analyzed the minor compounds heart. Mineral content of avocado is relatively higher present in olive oil other than oleic acid such as than other fruits especially potassium (more than tocopherol ((100 –250 mg/kg), carotenoids (0.5–10 500mg/100mg of fruit pulp). The carotenoids mg/kg) and other phenolic matters which present is avocado has effect on breast cancer and contributes to the cardioprotective effect and glutathione on ovarian, oral and advanced colorectal antihypertensive effect. The sterol content in the carcinoma ((13) olive oil helps to reduce to plasma cholesterol. Prepared avocado butter with 35% dairy Consumption of 8g of olive oil decreases type 2 butter(14). The production process involves in diabetes in women at the rate of 8% (12) Olive oil is scooping of 160g avocado pulp and blending with also used for skin due to its anti-inflammatory other ingredient such as 10ml honey, 2g cinnamon, properties as it is incorporated in various skin care 80g dairy butter and α- tocopherol one capsule. routine products. Cinnamon is added for its antioxidative property and Olive oil can be classified as extra virgin oil preservative effect against Candida. It is also (first pressed), virgin oil, pure olive oil (blend of considered to be effective storage method of extra virgin and pure olive oil), light and cooking avocado puree. (15) Butter fruit or avocado is also olive oil based on their oleic acid content. David R. optimized as fat spread using pulp, skim milk Elmaleh attempted to invent butter based on powder, vegetable oil, emulsifier as xanthan gum monounsaturated oils by the process of hydration and salt using surface response methodology (inclusion of water) and hydrogenation (addition of (SRM). The production process is of butter fruit is hydrogen) in the presence of catalyst and additives. illustrated in Figure 1. The cream used for dairy fat, This process results in increase in spreadability of skim milk powder as milk solids, canola and soya the prepared olive butter. The production process bean oil as texture improviser at the ratio of 1:1 involves in 100ml of pure olive oil (3% acidity) and 1% salt as flavor enchancer. The final product is mixed with a catalyst and hydrogenated at 40-60º C tested for sensory and textural analysis. The to form a uniform mixture. The process firmness of the spread seems to

Food and Agriculture Spectrum Journal 2021;02(01) 21 Plant Based Butter

Be higher when the quantity of milk solids is And effect against atherosclerosis by modifying the increased. The optimum formulation of butter fruit lipid profile. L-arginine plays a vital role for weight spread is skim milk powder 8.61%, xanthan gum management. Due to antioxidative property of 0.2% and butter fruit pulp 15%. watermelon seeds it reduces the symptoms of ulcer and the risk of colon cancer

Aruna Kumari et al. 2013 prepared watermelon (Citrullus lanatus) rind butter and apple (Malus domestica ) pulp fruit replaced with watermelon rind at different ratios to form butter with added spices. The statement “butter” describes the spreadability on bread of final product based on fruits. Apple with watermelon rind butter is prepared by boiling of apple pulp and rind in water to soften the tissue and mixing those together (400g) with 300g of sugar. Then cooked to form jam like body (68˚ brix) and added citric acid of 0.5% and spices like nutmeg, cloves and cinnamon for the purpose of flavor. Finally, the product is sterilized in the container and sealed. Watermelon rind butter is prepared by cutting the rind and boiling to soften the tissue and mixing those together (400g) with 300g of sugar. Then cooked to form jam like body (68˚ brix) and added citric acid of 0.5% and spices like nutmeg, cloves and cinnamon for the purpose of flavor. Finally, the product is sterilized in the container and sealed. The composition, nutritional, physico-chemical and sensory evaluation were done. The final product reveals that butter containing 100% of watermelon rind gained higher score in sensory evaluation. It is also considered to be a Figure 1 Process Flowchart for Avocado Fruit as Fat great alternative to utilize the waste from Spread watermelon which is around 35-40%. 88 Acres® is commercially available watermelon seed butter in (Sethi and Balasubramanyam, 2017) Walmart. Watermelon Seed butter Content (Serving Size 33 g) Amount Per Serving Calories 190

Watermelon (Citrullus lanatus) belongs to Total fat 16g Cucurbitaceae family it has various nutritional Saturated fat 3g compounds among which phytochemical makes it as Trans fat 0g a nutraceutical food. It is refreshing fruit consumed Cholesterol 0g for thirst quenching beverage as it contains water Sodium 35mg soluble minerals like vitamin C and B along with Potassium 180mg lycopene, carotenoids and anthocyanins. The seeds Total carbohydrates 7g are not utilized widely, but these seeds have certain functional properties like antibacterial effect (16) Dietary fiber 1g whereas also has fat binder in food items. In India, Total sugars(including added sugar) 3g watermelon seeds are added in mixture of nuts and Protein 8g snack items due to its flavor from roasting. Table 4. Nutritional Value of 88 Acres® Watermelon Watermelon seeds posses higher amino acid notably Seed Butter arginine (16.89g/100g protein) (Jyothi and Purnima. 2011) which has many positive healthy benefits like (Data Derived from the Label of the Product) cardiovascular protection

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Phase consist of mixture of emulsifiers like Tween Novel Butter Alternatives 20 and xanthan gum. Both the phase are mixed and Oleogel/organogel is novel approach to replace the heated to 70 °C then subjected to homogenization dairy butter and fat spread that are high in to form emulsion and stored at 4 °C. The saturated fatty acids, transfat and cholesterol. They mechanical properties of 30:70 organogel emulsion also partially substituted with animal fat like pork is greater in terms of its hardness and hence it fat and beef fat in preparation of fat rich food forms desirable product with higher phytosterol products like sausages and bakery products like content. cakes and breads. These oleogels can also be used (17) Phytosterol based organogels is for the efficient delivery of certain nutraceutical gaining more interest because of its cholesterol compounds through fortification. Basically this reducing capacity, it is also used to as the oleogel/organogel is gel like substances that are replacement of animal fat (pork fat) in the thermo-reversible produced from edible oil through preparation of frankfurter sausages. These the process oil entrapment either as gels or organogels and organogel-emulsion was prepared emulsions (12) accordance to Moschakis et al., 2016 method is Emin Yilmaz and Mustafa Ogutcu 2015 used as fat substitute in the preparation of worked on butter alternatives to replace dairy sausages. Nine sample of sausages were prepared butterfat with hazelnut oil and edible waxes such as out of which 4 sample with 10% pork fat and 10% beeswax and sunflower wax. The process involves in sunflower oil organogel (totally 20% fat), 4 sample melting of waxes with the concentration of waxes as with 10% pork fat and 10% sunflower oil organogel- 5% (w/w) in their isothermal point and blending of emulsion and 1 control. The final product is waxes with hazelnut oil to form a homogenous analyzed for their physicochemical, texture and texture. In the final stage of processing, diacetyl sensory properties. The orangogels provides better was added at 0.5% (w/w) to mimic the butter flavor textural properties than organogel-emulsion. and then incubated in a container for a night to Orangogel emulsion fused with flaxseed oil form oleogel. Hazelnut oil was chosen since it has as major source of omega 3-fatty acid was higher oleic acid content and almost odorless, as developed by Goyal et al. 2014. Whey protein best carrier to butter aroma. The final product is isolate was employed in the formulation to stabilize tested for physico-chemical, sensory, thermal and the omega 3-fatty acid so that oxidation is textural analysis. 13 sensory characteristics are prevented. The process involves blending of whey evaluated in descriptive sensory analysis such as protein isolate -80 (2- 12.5 %) and lactose powder hardness, spreadability, liquefaction, milky, grassy, (10%) with flaxseed oil (12.5 %) in homogenizer rancid, salt, sweet, fatty, waxy, grittiness, cooling and stored in bottles at 4–7 °C. the results show and mouth coating. The cooling and mouth-coating that orangogel emulsion with added whey protein effect of hazelnut oil oleogel and commercial butter isolate -80 at the level 7.5% exhibits desirable were significantly had no difference. The purchasing stability of omega 3-fatty acid. preference of hazelnut oil oleogel was also studied.

Moschakis et al. 2016, processed sunflower Conclusion oil based organogels and organogel emulsion Plant-based butter would be the food for the future incorporated with γ-oryzanol and phytosterols as to form a sustainable environment and reduces the replacement of animal fat at the ratio of 30:70 lifestyle diseases. The source of plant-based butter and 60:40 (total sterol content of 5%). The has many properties that animal fat and also organogel was prepared by adding the mixture of γ- possesses several properties that are beneficial to oryzanol and phytosterols to the sunflower oil, human health. These plant-based butter are being followed by heating upto 90–95 °C for 30 min, deeply investigated for the purpose of fortification cooling and storage at 4 °C or 25 °C. The organogel and added nutrients. Another novel product is emulsion was prepared by mixing the γ-oryzanol oleogel/organogel which is used to partially replace and phytosterols with ratio of 30:70 and 60:40 with the animal fat in food product like sausages and total sterol content of 10% and 20% to 50% w/w confectionary items. Hence, this plant-based sunflower oil as oil phase and the water alternatives to animal and dairy fat should be

Food and Agriculture Spectrum Journal 2021;02(01) 23 Plant Based Butter

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