Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.

Autor: Irfan S; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.; Department of Food Science and Technology University of Management and Technology Lahore Pakistan., Murtaza MA; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Mueen Ud Din G; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Hafiz I; Institute of Chemistry University of Sargodha Sargodha Pakistan., Murtaza MS; Department of Food Science and Technology MNS University of Agriculture Multan Pakistan., Rafique S; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Ameer K; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Abrar M; Post Harvest Research Centre, Ayub Agricultural Research Institute 38000 Faisalabad Pakistan., Mohamed Ahmed IA; Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan.; Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia.
Jazyk: angličtina
Zdroj: Food science & nutrition [Food Sci Nutr] 2022 Dec 07; Vol. 11 (3), pp. 1247-1256. Date of Electronic Publication: 2022 Dec 07 (Print Publication: 2023).
DOI: 10.1002/fsn3.3159
Abstrakt: Olive ( Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil-whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher ( p  < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase ( p  > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil-whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.
Competing Interests: The authors declare no conflict of interest.
(© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
Databáze: MEDLINE
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