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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 342 - 350 (9page)
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초록· 키워드
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The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at $7^{\circ}C$ for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.
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참고문헌 (26)
참고문헌 신청
Association of Official Analytical Chemists / 2005 / Official Method of Analysis of AOAC Intl, Gaithersburg (Method 996.11.)
Bartkiene, E. / 2015 / The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement / Food Technol. Biotechnol 53:163~170
Bermudez-Aguirre, D / 2012 / Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches / Food Chem 133:787~797
Chang, Y. H. / 2016 / Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage / Int. J. Dairy. Technol 69:452~459
Estrada, J. D. / 2011 / Developing a strawberry yogurt fortified with marine fish oil / J. Dairy Sci 94:5760~5769
Bartkiene, E. / 2015 / The use of tomato powder fermented with Pediococcus pentosaceus and Lactobacillus sakei for the ready-to-cook minced meat quality improvement / Food Technol. Biotechnol 53:163~170
Bermudez-Aguirre, D / 2012 / Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches / Food Chem 133:787~797
Chang, Y. H. / 2016 / Physicochemical and sensory properties of milk fortified with iron microcapsules prepared with water-in-oil-in-water emulsion during storage / Int. J. Dairy. Technol 69:452~459
Estrada, J. D. / 2011 / Developing a strawberry yogurt fortified with marine fish oil / J. Dairy Sci 94:5760~5769
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