Physicochemical quality of bottled butter/ Qualidade físico-química da manteiga de garrafa

• Autor(a) principal: Silva, Clayton Souza da
• Data de Publicação: 2020
• Outros Autores: Almeida, Lucas Sena, Lima, Clara Mariana Gonçalves, Pagnossa, Jorge Pamplona, Neto, Milton Rezende Teixeira, Brito, Marcelo Silva, Barbosa, Ada Azevedo, Santana, Renata Ferreira
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/7159
• topic: Emulsion; Processing; Conservation

Bottled butter also called butter of the backwoods and earth butter, has peculiar sensory characteristics and is a product widely consumed in northeastern Brazil. The artisanal processing takes place by small farmers who sell their products at free fairs. Butters are usually filled in inappropriate containers, reused plastic or glass bottles and devoid of labeling. The objective of this study was to evaluate the physicochemical quality of bottle butter marketed at a free fair of Vitória da Conquista – Bahia, Brazil. We analyzed 12 samples of bottled butter from four different sites, with 3 replicates in the period of one month at different weeks. The characteristics evaluated were humidity content, acidity, amount of fat and solids-not-fat (SNF), recommended by Normative Instruction nº 68 of December 12, 2006. All samples presented humidity content outside the standard provided for by legislation, with values ranging from 0.4 to 1.3g. On the other hand, the acidity index, amount of fat and solids-not-fat presented values within the normal range. In the evaluation of physicochemical parameters, it was evident the lack of standardization in the processing of bottle butter and the necessity of adapting it to the service recommended by normative instruction.