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Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate
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와인 농축액을 첨가한 모짜렐라 치즈의 품질 특성 및 기능성

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Type
Academic journal
Author
Hyerim Shin (충청북도농업기술원) On Bit Hwang (충청북도농업기술원) Hyejin Park (충청북도농업기술원) Sungyeol Choi (충청북도 농업기술원) Eui Kwang Park (충청북도농업기술원) Min-Ja Kim (충청북도 농업기술원)
Journal
한국식품영양학회 한국식품영양학회지 한국식품영양학회지 제34권 제6호 KCI Accredited Journals
Published
2021.12
Pages
641 - 649 (9page)
DOI
10.9799/ksfan.2021.34.6.641

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Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate
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Research history (2)

2021

Quality Characteristics and Functionality of Mozzarella Cheese with Wine Concentrate
Hye ,  im Shin ,  On Bit Hwang and others 6 한국식품영양학회지 2021.12 Academic journal

2020

머루 와인을 첨가한 모짜렐라 치즈의 품질 특성
신혜림 ,  최성열 ,  박의광 and others 2 한국식품영양과학회 학술대회발표집 2020.10 Proceeding
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Abstract· Keywords

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The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L * (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a * (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.
#wine #mozzarella cheese #quality characteristics #functional compounds

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References (29)

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Amerine MA / 1980 / Methods for Analysis of Musts and Wine / John Wiley & Sons :176~180 google schola Arthur RH / 2017 / Cheesemaking Technology / Yuhanmunhwasa :54 google schola Axelsen M / 2010 / Designing festival experiences to influence visitor perceptions : The case of a wine and food festival / J Travel Res 49:436~450 google schola Bae IH / 2008 / Development of Korean-brand cheese added with traditional medicinal liquors google schola Blois MS / 1958 / Antioxidant determinations by the use of a stable free radical / Nature 181:1199~1200 google schola

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