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Download Download 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, sunflower seed 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 peanut butter 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 18 Food and Agriculture Spectrum Journal 2021;02(01) Plant Based Butter 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.
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