期刊
HEMIJSKA INDUSTRIJA
卷 69, 期 1, 页码 85-93出版社
ASSOC CHEMICAL ENGINEERS SERBIA
DOI: 10.2298/HEMIND140129025K
关键词
Pirotski Kachkaval; Kitaibelia vitifolia; polyphenols; antioxidant activity; microbiological quality; sensory properties
资金
- Ministry of Education, Science and Technological Development of the Republic of Serbia [III 46009, OI 172016]
The aim of our study was to evaluate the impact of cheese (Pirotski Kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski Kachkaval was undertaken. Antioxidant activity of conventional and fortified cheese was evaluated by five contemporary and compatible methods, and revealed a slight emphasis on phenol-linked antioxidant activity of fortified samples of cheese in comparison to samples of the control group. Fortified Pirotski Kachkaval had higher sensory evaluation scores than the controls. Statistically significant (P < 0.05) changes were observed in moisture content and total solids of control and modified series of cheese, but other parameters did not differ significantly (P> 0.05).
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