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- Title
Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion.
- Authors
Irfan, Shafeeqa; Murtaza, Mian Anjum; Mueen ud Din, Ghulam; Hafiz, Iram; Murtaza, Mian Shamas; Rafique, Sobia; Ameer, Kashif; Abrar, Muhammad; Mohamed Ahmed, Isam A.
- Abstract
Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil–whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p <.05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p >.05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil–whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.
- Subjects
CHEDDAR cheese; EMULSIONS; WHEY proteins; OLIVE; PROTEINS; NUTRITIONAL value
- Publication
Food Science & Nutrition, 2023, Vol 11, Issue 3, p1247
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.3159