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Effect of fortification with asparagus powder on the qualitative properties of processed cheese
Author(s) -
Solhi Parisa,
AzadmardDamirchi Sodeif,
Hesari Javad,
Hamishehkar Hamed
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12635
Subject(s) - food science , rheometry , fortification , asparagus , chemistry , lipolysis , control sample , farinograph , antioxidant , wheat flour , biochemistry , botany , biology , organic chemistry , adipose tissue , polymer
The qualitative properties of processed cheese (PC) fortified with different levels of asparagus powder (AP) (0.5%, 1% and 1.5% wt/wt) were evaluated during storage. AP decreased the pH and lipolysis indexes and increased the phenolic content, antioxidant activity and proteolysis of the processed cheeses. AP made the structure of the cheese more elastic, increased the rigidity and decreased the spreadability compared with the control sample, which corresponded to the results obtained using dynamic oscillatory rheometry. The results showed that AP as a rich source of bioactive components could be used for the fortification of processed cheeses.