Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion. Issue 3 (7th December 2022)

• Record Type: Journal Article
• Authors: Irfan, Shafeeqa; Murtaza, Mian Anjum; Mueen ud Din, Ghulam; Hafiz, Iram; Murtaza, Mian Shamas; Rafique, Sobia; Ameer, Kashif; Abrar, Muhammad; Mohamed Ahmed, Isam A.
• Is Part Of: Food science & nutrition. Volume 11:Issue 3(2023)
• Page Start: 1247
• Page End: 1256
• Publication Date: 2022-12-07
• Subjects: antioxidant potential -- O/W emulsion -- olive oil -- processed Cheddar cheese -- whey protein isolate; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.3159
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Olive ( Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil–whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher ( p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase ( p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil–whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics. Abstract : Present study aimed at preparing processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil‐whey protein isolate emulsion. Quality, antioxidant, textural profile and sensory properties were analyzed during 60 days of storage. The results showed that processed cheese had significantly higher antioxidant activity, phenolics and flavonoids contents.