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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 244 - 253 (10page)
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초록· 키워드
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The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C<sub>4</sub>) concentrations of PMT-added Appenzeller cheese were significantly higher than that of the control. Lactic acid bacteria counts in the cheese were not significantly influenced by ripening time from 0 to 6 mon or the concentrations (0-4%, w/w) of PMT. In terms of texture, the hardness of PMT-added Appenzeller cheese was significantly increased compared to the control. The gumminess and chewiness of PMT-added Appenzeller cheese were similar to those of the control. However, both cohesiveness and springiness of PMT-added Appenzeller cheese were slightly decreased. In sensory analysis, bitterness and sourness of Appenzeller cheese were not significantly changed after supplementation of PMT, but sweetness of the cheese was significantly increased after increasing the ripening time from 0 to 6 mon and increasing the concentration from 1 to 4% (w/w). Based on these results, the addition of the concentrations (1-4%, w/w) of PMT to Appenzeller cheese can be used to develop functional Appenzeller cheese.
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참고문헌 (25)
참고문헌 신청
Akin, M. S. / 2012 / The effects of lipase-encapsulating carriers on the accelerating of Kashar cheese / Int. J. Dairy Technol 65:234~249
Amine, K. M. / 2014 / Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage / Food Control 37:193~199
AOAC / 1995 / Official methods of analysis / Association of Official Analytical Chemists :58
Chanforan, C. / 2012 / The impact of industrial processing on healthbeneficial tomato microconstituents / Food Chem 134:1786~1795
Devos, P. / 2010 / Encapsulation for preservation of functionality and targeted delivery of bioactive food components / Int. Dairy J 20:292~302
Amine, K. M. / 2014 / Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage / Food Control 37:193~199
AOAC / 1995 / Official methods of analysis / Association of Official Analytical Chemists :58
Chanforan, C. / 2012 / The impact of industrial processing on healthbeneficial tomato microconstituents / Food Chem 134:1786~1795
Devos, P. / 2010 / Encapsulation for preservation of functionality and targeted delivery of bioactive food components / Int. Dairy J 20:292~302
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