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- Title
Effect of yerba mate (Ilex paraguariensis A. St.-Hil.) addition on the functional and technological characteristics of fresh cheese.
- Authors
Saraiva, Bianka Rocha; Vital, Ana Carolina Pelaes; Anjo, Fernando Antônio; Ribas, Jessyca Caroline Rocha; Matumoto Pintro, Paula Toshimi
- Abstract
Milk components have the ability to interact with functional compounds, such as polyphenols. This may result in altered biological activity of the compounds, and changes in the technological properties of dairy products. The objective of this study was to examine the effect of the addition of yerba mate (YM) on the physico-chemical and sensory properties of fresh cheese (FC) during storage (21 days). Different concentrations of YM were used for FC production: 0.0% (control), 0.5% (FC5), 1.0% (FC10) and 2.0% (FC20); and the bioactive compound concentration, antioxidant activity, color, texture, structure and sensory acceptance were evaluated. YM conferred antioxidant activity to FC; and affected the color, texture and structure. Storage time influenced all evaluated parameters except for color. FCs with 0.5 and 1.0% YM were scored as having higher sensory acceptability than FC with 2.0% YM. However, all supplemented FCs were well accepted by consumers (scores above 6). The YM could represent a source of bioactive compounds to improve the biological activity of dairy products.
- Publication
Journal of Food Science & Technology, 2019, Vol 56, Issue 3, p1256
- ISSN
0022-1155
- Publication type
Article
- DOI
10.1007/s13197-019-03589-w