Effect of Cichorium Extract On Physicochemical Properties And Stability of Butter From Sour Cream

World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritional properties. In the research, Extract of Cichorium was added to butter from sour cream samples at concentrations, 0 (control), 0.05, 0.1, 0.3 and 0.5% and kept in refrigerator for 60 days after vacuum packaging. Acid and peroxide value, polyphenol content, oxidative stability, sensory characteristics of samples including flavor, textural and apparent characteristics of samples and DPPH radical scavenging assay of Cichorium extract were assayed during storage. Results showed that samples which contained Cichorium extract had more acidity index, higher oxidative stability, but lower peroxide value comparing to control samples. Also, study of organoleptic characteristics showed that the flavors of the extract were more recognized by panelists as increase of the extract concentration in butter samples. The extract contained samples also had significant difference with control sample considering flavour characteristics such as acidic, fishiness, rancid, bitter, Oxidized and leftover flavour (p