Effect of fortification with asparagus powder on the qualitative properties of processed cheese. (9th August 2019)

• Record Type: Journal Article
• Authors: Solhi, Parisa; Azadmard‐Damirchi, Sodeif; Hesari, Javad; Hamishehkar, Hamed
• Is Part Of: International journal of dairy technology. Volume 73:Number 1(2020)
• Page Start: 226
• Page End: 233
• Publication Date: 2019-08-09
• Subjects: Cheese -- Fortification -- Rheology -- Quality; Dairying -- Periodicals; Dairying -- Great Britain -- Periodicals; 637
• DOI: 10.1111/1471-0307.12635
• Languages: English
• ISSNs: 1364-727X

Abstract

Abstract : 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.