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Observations placeholder

Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract

Identifier

019924

Type of Spiritual Experience

Background

A description of the experience

J Dairy Sci. 2016 Jan;99(1):83-8. doi: 10.3168/jds.2015-9935. Epub 2015 Oct 29.

Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract.

Lee NK1, Jeewanthi RK1, Park EH1, Paik HD2.

  • 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea.
  • 2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea; Bio/Molecular Informatics Center, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Korea. Electronic address: hdpaik@konkuk.ac.kr.

Abstract

Cheddar-type cheese was fortified with the antioxidant Inula britannica flower extract (IBE). Cheddar-type cheeses manufactured with varying concentrations of IBE (0, 0.25, 0.5, 0.75, and 1% wt/vol) were analyzed during storage at 4°C, 0, 1, 2, and 3 wk after production.

Higher IBE concentrations resulted in higher protein and ash contents, with a concomitant decrease in pH, total solid, and fat content relative to the unfortified control cheese. The total phenolic content also increased with IBE concentration, but decreased over longer storage periods. The antioxidant activities of the cheeses, determined as 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging activity and ferric thiocyanate assay results, increased proportionally to the total phenolic content.

The highest antioxidant effect was observed in the 1% IBE-fortified cheese, showing 79 and 86% antioxidant effects in the DPPH and ferric thiocyanate assays, respectively. At the 1-wk time point, the 5 cheese preparations underwent sensory evaluation for odor, taste, texture, color, and overall quality, determined using a descriptive analysis by a trained panel (n=20). The addition of IBE resulted in some increases in extract odor and taste.

Overall, IBE showed good potential as an antioxidant supplement for dairy products.

Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

KEYWORDS:

Cheddar-type cheese; Inula britannica; antioxidant activity; physicochemical property

PMID:  26519976

The source of the experience

PubMed

Concepts, symbols and science items

Concepts

Symbols

Science Items

Activities and commonsteps

Activities

Suppressions

Cheese
Elecampane

Commonsteps

References