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- Title
Study on textural and color characteristics of UF -white cheese containing caffeine.
- Authors
Jooyandeh, Hossein; Behbahani, Behrooz Alizadeh; Rad, Fatemeh Kazemian
- Abstract
For various reasons such as increasing awareness, reducing fatigue, increasing energy and reducing tiredness, caffeine consumption is popular among consumers as a drink and also as an additive. In addition, the consumption of caffeine causes weight loss by reducing appetite, and for this reason, its use in the formulation of food supplements has been considered. Therefore, the consumption of ultrafiltrated (UF) cheese containing caffeine, in addition to being a very good source of nutrients and useful substances needed by the body, increases energy and reduces fatigue, which makes a person more energetic. In this study, caffeine with different concentrations of 0 (control sample), 0.2, 0.4 and 0.6% was added to UF white cheese and the color changes (L*, a* and b* indices) and textural properties (hardness, cohesiveness, adhesiveness, gumminess and springiness) of the product were studied during 45 days of storage in the refrigerator. The results of color evolution showed that the L* index decreased with the increase of caffeine concentration (p< 0.05) and passing the storage period (p< 0.001). In addition, no significant effect was observed by adding caffeine to UF -cheese on a* and b* indices, but the storage time caused a significant decrease (p< 0.01) in both parameters. The degree of hardness, cohesiveness and gumminess of the UF -cheeses decreased significantly with the increase of caffeine concentration from 0.2 to 0.6% and with the passage of storage time (p< 0.01). Adhesiveness and springiness values also decreased with increasing caffeine concentration and storage time, but these changes were not significant (p> 0.05). Based on color and texture quality, there were no significant differences between control and sample containing 0.4% caffeine. Therefore, by using the concentration of 0.4% caffeine, it is possible to produce an energizing and invigorating UF -cheese.
- Subjects
DIETARY supplements; APPETITE loss; FATIGUE (Physiology); CAFFEINE; HARDNESS; CHEESE
- Publication
Journal of Food Science & Technology (2008-8787), 2025, Vol 21, Issue 156, p211
- ISSN
2008-8787
- Publication type
Academic Journal
- DOI
10.22034/FSCT.21.156.211.