The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder. Issue 10 (30th August 2021)

• Record Type: Journal Article
• Authors: Weragama, Dilshani; Weerasingha, Viraj; Jayasumana, Lakmini; Adikari, Jayantha; Vidanarachchi, Janak K.; Priyashantha, Hasitha
• Is Part Of: Food science & nutrition. Volume 9:Issue 10(2021)
• Page Start: 5774
• Page End: 5784
• Publication Date: 2021-08-30
• Subjects: antioxidants -- cream cheese -- curry leaves -- natural plant ingredients -- total phenolic content; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2551
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days at 4°C. Antioxidant properties were evaluated using total phenolic content, 1, 1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) radical scavenging ability, and ferric reducing antioxidant power using in vitro assays. Total antioxidant capacity significantly ( p < .05) increased with the increasing levels of CLP. Physicochemical and microbiological qualities were not significantly affected by the addition of CLP, indicating the suitability of using CLP without compromising the quality of cream cheese. Organoleptic properties were affected with CLP addition, where T3 had the highest scores for color, aroma, flavor, texture, and overall acceptability. The principal component analysis provides the holistic approach of studying the variation associated with cream cheeses and the overall relationship among studied parameters. This provides strong references for novel dairy products added with antioxidant‐rich Murraya koenigii L. powder. The study also has merits to promote scientific knowledge concerning, and how the incorporation would influence the physicochemical, organoleptic, and microbiological properties of cream cheese to deliver the value‐added or diversified product to emerging consumers. Abstract : This study shows inclusion of dried curry leaves powder into cream cheese increased antimicrobial and antioxidative attributes with enhanced organoleptic properties, while physicochemical attributes remained unaffected.