The creep test is one of the analyses used for studying the structural
properties of food. It can be applied in determining the strain
value by the deformation of food as a function of time by applying a constant stress (Moreira, Chenlo, Torres, & Prieto, 2010). Creep
behaviour for LH butter and the control are shown in Fig. 4. The
strain in LH-butter was six times higher than the control, suggesting
less energy (Pa) is required to deform LH-butter than the control
under specific stresses and time. In correspondence with the
rheological properties (frequency sweep test), LH-butter appeared
to be softer than the control. This result also suggested that
LH-butter possessed a higher content of unsaturated fatty acid
contents in TAG which resulted in a softer product
The creep test is one of the analyses used for studying the structuralproperties of food. It can be applied in determining the strainvalue by the deformation of food as a function of time by applying a constant stress (Moreira, Chenlo, Torres, & Prieto, 2010). Creepbehaviour for LH butter and the control are shown in Fig. 4. Thestrain in LH-butter was six times higher than the control, suggestingless energy (Pa) is required to deform LH-butter than the controlunder specific stresses and time. In correspondence with therheological properties (frequency sweep test), LH-butter appearedto be softer than the control. This result also suggested thatLH-butter possessed a higher content of unsaturated fatty acidcontents in TAG which resulted in a softer product
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