添加橄榄油-乳清蛋白分离物乳液的加工切达干酪的物理化学、微生物和功能特性
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.
作者信息
Irfan Shafeeqa, Murtaza Mian Anjum, Mueen Ud Din Ghulam, Hafiz Iram, Murtaza Mian Shamas, Rafique Sobia, Ameer Kashif, Abrar Muhammad, Mohamed Ahmed Isam A
机构信息
Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Department of Food Science and Technology University of Management and Technology Lahore Pakistan.
出版信息
Food Sci Nutr. 2022 Dec 7;11(3):1247-1256. doi: 10.1002/fsn3.3159. eCollection 2023 Mar.
Olive ( 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 ( < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase ( > .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.
油橄榄（L.）的成分中含有三酰甘油、酚类物质和其他抗氧化剂，这些成分在维持健康和减少疾病发生方面发挥着重要作用。本研究旨在分析在60天的储存期内，添加0%、5%、10%、15%和20%（v/w）橄榄油-乳清蛋白分离物乳液的加工切达干酪的品质、抗氧化性能、质地特征和感官特性。结果表明，加工干酪的抗氧化活性、总酚和类黄酮含量显著更高（<0.05），而水分和酸度无显著增加（>0.05），pH值、脂肪、蛋白质和灰分含量呈下降趋势。感官分析表明，添加5%乳液的加工切达干酪具有更高的味道、香气、质地/外观、总体可接受性评分和硬度。总之，结果表明，橄榄油-乳清蛋白分离物乳液有利于加工干酪、类似物或涂抹酱的制造和商业化，这些产品具有更高的营养价值和感官特性。
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