Evaluation of sterol composition of coconut milk as milk fat adulation indicator

In order to examine the effect of adding vegetable fats to dairy products, the determination of sterol composition is important for food industry researchers due to raise awareness in customers and the authentication of products. Addition of flavoring such as coconut powder could change the sterol composition of the milk significantly. Producers encounter uncomformity in their monitory by national legal organization due to this change.Based on available national standards, the level of phytosterols in dairy products should not exceed 3% of sterol compounds. The aim of the study is the and evaluation of sterol composition application as indicator of flavore milk fat authentic. Therefore, the first part of the present study aimed to examine the sterol composition of ingredients, including milk, coconut powder, for this purpose determine the level of phytosterols in these products. After the preparation of samples, the sterol composition of their compounds was examined using gas chromatography. Results showed that the level of cholesterol and phytosterols in milk was 99.24 and 0.76, respectively. The examination of sterol profile of coconut powder revealed that the largest portion of sterol compounds belongs to beta-sitosterol, stigmasterol and campesterol have the highest level among sterol compounds, respectively. In the second part of this study, the effect of adding various amounts (2, 5, and 8%) coconut powders was examined on the level of phytosterols in milk due to determine the optimal amount of these compounds to observe standard ranges. As expected, by increasing the percentage of coconut powder in the formulation of coconut milk, the level of phytosterols increased. Results showed significant difference (p> 0.05) in the profile of sterol compounds in samples with 2, 5, and 8% of coconut powder was 6.55, 21.69, and 37.47, respectively.

کلیدواژه ها:

Authenticity ، Cholesterol ، Phytosterols ، Coconut powder ، Flavored milk