Comparing the performance of the different types of cross-linked beta-cyclodextrin in removing the cholesterol from butter

Butter is one of the dairy products consumed in Iran that contains vitamins A, D, and also, it is a valuable source of energy. On the one hand, the amount of cholesterol is very high in butter and cholesterol causes many coronary heart diseases and the deaths as a result of it, so, some people avoid the consumption of butter. This study aimed to produce the butter with very low cholesterol. To this end, the cholesterol of the butter was removed by different percent (5, 10 and 15) of cross-linked betacyclodextrin with two different organic acid (adipic acid and citric), then, the residual cholesterol in treated butter was measured. Simultaneously, the sensory analysis was performed on treated butter samples. The results show that the butter sample treated by 15 percent of cross-linked betacyclodextrin with citric acid reduces 92 percent of cholesterol in butter and also, it was found that the performance of cross-linked beta-cyclodextrin with acid citric is more than the performance of crosslinked beta-cyclodextrin with adipic acid. The results of sensory experiments show that there no significant differences between the taste and texture of the treated butter and control butter but there are significant differences between the color, odor and overall acceptability of the treated butter and control butter (p