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Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. $ABTS^+$ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the $L^*$ value decreased, while the $a^*$ and $b^*$ values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.
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참고문헌 (32)
참고문헌 신청
Apostolidis E / 2007 / Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension / Innovative Food Sci Emerg Technol 8:46~54
Eun-Ah Bae / 2005 / Antiallergic and Antipsoriatic Effects of Korean Red Ginseng / Journal of Ginseng Research 29(2):80~85
Bachmann HP / 1999 / Predication of flavor and Texture Development in Swiss-type cheese / Food Sci Technol 32:284~289
Bergamini CV / 2006 / Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese / Int Dairy J 16:856~866
Besancon X / 1992 / Study of surface yeast flora of Roquefort cheese / Int J Food Microbiol 17:9~18
Eun-Ah Bae / 2005 / Antiallergic and Antipsoriatic Effects of Korean Red Ginseng / Journal of Ginseng Research 29(2):80~85
Bachmann HP / 1999 / Predication of flavor and Texture Development in Swiss-type cheese / Food Sci Technol 32:284~289
Bergamini CV / 2006 / Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese / Int Dairy J 16:856~866
Besancon X / 1992 / Study of surface yeast flora of Roquefort cheese / Int J Food Microbiol 17:9~18
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