The article introduces a butter powder technology modified for Arctic diet. The research tested samples with different shares of the natural antioxidant dihydroquercetin. The research objective was to increase the shelf life of butter powder under unregulated storage conditions. The butter powder had a mass fraction of 76.0% fat with the dihydroquercetin share of 0.02% total fat. The samples had been stored in sealed polymer bags at 3 ± 2 and 22 ± 2°C for two years before they underwent sensory, physicochemical, and biochemical tests. The sensory profile of the recovered butter powder showed that the greatest changes in taste and smell occurred in the samples stored at 22 ± 2°C. The sensory and biochemical deterioration was more severe in the control samples. Dihydroquercetin had a pronounced positive effect on the quality of butter powder stored under low-temperature conditions. Though unable to stop oxidation, dihydroquercetin can be recommended as an effective solution for long-term butter powder storage at 3 ± 2°C.
Dunaev et al. (Thu,) studied this question.