Production and characterization of Cheddar-type cheese enriched with green tea extract
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- 作者：Hélène J. Giroux (1)
Guillaume De Grandpré (1)
Patrick Fustier (1)
Claude P. Champagne (1)
Daniel St-Gelais (1)
Monique Lacroix (2)
Michel Britten (1) - 关键词：Cheddar ; type cheese ; Green tea ; Texture ; Rheology ; Antiradical activity ; Sensory evaluation
- 刊名：Dairy Science & Technology
- 出版年：2013
- 出版时间：May 2013
- 年：2013
- 卷：93
- 期：3
- 页码：241-254
- 全文大小：223KB
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Guillaume De Grandpré (1)
Patrick Fustier (1)
Claude P. Champagne (1)
Daniel St-Gelais (1)
Monique Lacroix (2)
Michel Britten (1)
1. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC, J2S 8E3, Canada
2. Research Laboratories in Sciences Applied to Food, INRS-Institut Armand-Frappier, 531 des Prairies, Laval, QC, H7V 1B7, Canada
文摘
Green tea polyphenols are known for their antioxidant properties. They also interact with milk proteins, suggesting good retention in the cheese matrix. The objective of this study was to evaluate the effect of green tea extract (GTE) enrichment on the organoleptic and physicochemical properties of Cheddar-type cheese during storage. GTE was added to milk at concentrations of 0, 1, and 2?g.kg? and cheeses were produced on a pilot scale. An average polyphenol retention coefficient of 0.63 was obtained in cheese. Total protein, fat, micellar calcium content, and yield of cheese were not significantly affected by GTE addition (P-gt;-.05). However, cheese moisture decreased by 1.9% with the addition of GTE at a concentration of 2?g.kg? of milk. Enrichment with GTE significantly affected the color of Cheddar-type cheese (P?≤-.05). A loss of lightness (L* value) and an increase in redness (a* value) and yellowness (b* value) were observed. Cheeses enriched with GTE showed higher hardness and a loss of cohesiveness and springiness, which is indicative of alteration of the paracasein matrix. Cheese sensory properties were evaluated by trained panelists using a ranking test. A decrease in the typical Cheddar flavor and an increase in the overall flavor intensity and the astringency of cheese were observed with the addition of GTE. The addition of GTE at a concentration of 1 or 2?g.kg? of milk increased the antiradical activity of cheese by 25 and 44%, respectively (P?≤-.05). GTE enrichment of Cheddar-type cheese could result in new products with increased health benefits.