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The objective of this study was to increase the food usability of ricotta cheese. In this study, Ricotta cheese was manufactured with added lemon extract or red vinegar (calamansi, pomegranate, and green grape). Proximate composition, pH, color, cooking yield, water holding capacity, viscosity and sensory properties of ricotta cheese were measured. The protein contents of sample containing lemon was significantly higher than those in the red vinegar groups (p<0.05). The pH values sample containing lemon was significantly lower than those in the red vinegar groups (p<0.05). In color, the redness of sample containing pomegranate was significantly higher than those in the lemon, calamansi, and green grape (p<0.05). The cooking yields and water holding capacities was samples containing lemon, and calamansi were significantly higher than those in the pomegranate, and green grape (p<0.05). The viscosity was lemon, calamansi, pomegranate, and green grape increased in order. In sensory properties, color of the samples containing calamansi, and pomegranate showed significantly higher than those in the lemon, and green grape (p<0.05). And flavor of the samples containing lemon, and green grape showed significantly higher than those in the calamansi, and pomegranate (p<0.05). Tenderness, juiciness, overall acceptability were not showed significantly differ in all samples. These results indicate that ricotta cheese manufactured with calamansi, pomegranate, and green grape is not affect the overall acceptability, so various ricotta cheese using red vinegars can be manufactured.

Quality Characteristics of Ricotta Cheese Added with Various Types of Red Vinegars