Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA...Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.展开更多
The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent visco...The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent viscosity were increased, and formed a homogenous, dense, and three-dimensional protein network, and a stronger gel was formed at this time. The slow cooling can increase the hardness and apparent viscosity of products, protein wall was thicker, and network was closer, so products can formed a stronger gel structure. The influence of cooking time on the functional properties was more significant than the influence of rapid cooling.展开更多
In this study,Pickering emulsion(PE)stabilized by whey protein isolate/soy protein isolate(WPI/SPI)composite protein particles and sodium alginate(SA)were used to construct PE gels(PEGs),which were developed as a carr...In this study,Pickering emulsion(PE)stabilized by whey protein isolate/soy protein isolate(WPI/SPI)composite protein particles and sodium alginate(SA)were used to construct PE gels(PEGs),which were developed as a carrier for nervonic acid(NA)and used in the manufacturing of processed cheese.At a PE/SA ratio of 5:1,the encapsulation efficiency of NA was 81.3%.The addition of SA significantly improved the brightness(L^(*)),whiteness,hardness,springiness,freeze-thaw stability,and water-holding capacity of PEGs(p<0.05).It also reduced the free sulfhydryl group content of the PEGs while increasing the total sulfhydryl and disulfide bond(S-S)content.Furthermore,SA altered the S-S conformation(from gauche-gauche-gauche to trans-gauche-trans and gauche-gauche-trans)and fluorescence spectrum,thereby modifying the tertiary structure and fluorescence in-tensity of the composite protein in the PEGs.Moreover,NA-loaded PEGs employed as a substitute for butter in the manufacturing of processed cheese,which made the yellow of the processed cheese lighter,the texture softer,the melting and oil precipitation decreased,the resistance to fluidity increased,the protein content increased,and the fat content decreased,while inhibits the growth and reproduction of microorganisms.These findings demonstrate that PEGs can be used as a delivery carrier for NA and have potential in the development of low-fat food substitutes.展开更多
The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were p...The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions.Overall,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.展开更多
The present study examines the impact of varying sucrose concentrations(12%,6%,and 0%)on the sensory qualities and storage stability of processed cheese.Our findings reveal that sucrose is crucial for enhancing color ...The present study examines the impact of varying sucrose concentrations(12%,6%,and 0%)on the sensory qualities and storage stability of processed cheese.Our findings reveal that sucrose is crucial for enhancing color depth,modulating flavor,and improving texture.Specifically,higher sucrose levels impart a caramel color,increase sweetness,and maintain a harmonious balance between salty and sour tastes,thereby mitigating the intensification of unwanted flavors(P<0.05).Furthermore,sucrose acts as a structural element that bolsters viscoelastic properties and prolongs storage stability;increased sucrose content slows flavor degradation and preserves textural consistency over time.While reductions in sucrose do not significantly compromise the texture of fresh samples(P>0.05),they necessitate adjustments in flavor profiles.This research highlights the essential role of sucrose in processed cheese and sets the stage for further studies on sugar reduction strategies and the potential use of alternative fillers,marking a significant step forward in the development of processed cheese products.展开更多
This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed...This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.展开更多
基金Supported by Scientific Research Fund of Northeast Agricultural University
文摘Blueberry is a kind of wild berry with high nutrition values. It contains a great amount of anthocyanin, organic acid and fiber, which significantly affects sensory evaluation, pH value, texture profile analysis （TPA） and microstructure. This study determined the effect of blueberry pulp on spreadable processed cheese through examining pH value, TPA, microstructure and colordifference. The results showed that increased blueberry content lowered pH value, remarkably transformed microstrucmre and TPA （P〈0.05）. Overloaded fiber in blueberry ruined the network structure of casein gel, thus 10% of blueberry performed better, more than that additive volume, sensory evaluation was worsen and gel structure was spoiled gradually. The blueberry sample lowered L＊, b＊ and slightly increased a＊, resulting in blueberry samples presented light amethyst, while sterilizing samples presented dark pink because of the lost of anthocyanin.
基金Supported by Tackle Problem Project of Science and Technology Department of Heilongjiang Province (GC05B404)
文摘The objective of this work was to study the influence of cooking time and cooling rate on functionality and microstructure of processed cheese spreads. When the cooking time was 20 min, the hardness and apparent viscosity were increased, and formed a homogenous, dense, and three-dimensional protein network, and a stronger gel was formed at this time. The slow cooling can increase the hardness and apparent viscosity of products, protein wall was thicker, and network was closer, so products can formed a stronger gel structure. The influence of cooking time on the functional properties was more significant than the influence of rapid cooling.
基金supported by the National Natural Science Foundation of China(Grant No.32360562)the Yunnan Science and Technology Talents and Platform Program(No.202305AF150132)the Young Elite Scientists Sponsorship Program by Yunnan Science and Technology Association.
文摘In this study,Pickering emulsion(PE)stabilized by whey protein isolate/soy protein isolate(WPI/SPI)composite protein particles and sodium alginate(SA)were used to construct PE gels(PEGs),which were developed as a carrier for nervonic acid(NA)and used in the manufacturing of processed cheese.At a PE/SA ratio of 5:1,the encapsulation efficiency of NA was 81.3%.The addition of SA significantly improved the brightness(L^(*)),whiteness,hardness,springiness,freeze-thaw stability,and water-holding capacity of PEGs(p<0.05).It also reduced the free sulfhydryl group content of the PEGs while increasing the total sulfhydryl and disulfide bond(S-S)content.Furthermore,SA altered the S-S conformation(from gauche-gauche-gauche to trans-gauche-trans and gauche-gauche-trans)and fluorescence spectrum,thereby modifying the tertiary structure and fluorescence in-tensity of the composite protein in the PEGs.Moreover,NA-loaded PEGs employed as a substitute for butter in the manufacturing of processed cheese,which made the yellow of the processed cheese lighter,the texture softer,the melting and oil precipitation decreased,the resistance to fluidity increased,the protein content increased,and the fat content decreased,while inhibits the growth and reproduction of microorganisms.These findings demonstrate that PEGs can be used as a delivery carrier for NA and have potential in the development of low-fat food substitutes.
基金The authors are also grateful for the Rio de Janeiro Research Fundation(FAFERJ),National Council for Scientific and Technological Development(CNPQ)and Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior(CAPES)for the financial support.A.G.Cruz and M.Q.Freitas are grateful to the productivity grants(CNPQ).
文摘The effect of sodium reduction and Lactobacillus acidophilus addition(free or microencapsulated)on the quality parameters of requeijao cremoso processed cheese was assessed for 90 days at 5℃.Three formulations were prepared:(CONT)regular salt content and curd fusion(90℃/2 min),(FREE)reduced salt content+free probiotic culture added after curd fusion(90℃/2 min),and(MICRO)reduced salt content+microencapsulated probiotic culture added before curd fusion(70℃/5 min).FREE and MICRO formulations showed increased monounsaturated and polyunsaturated fatty acid content,improved health indices(decreases in thrombogenic index and increases in desirable fatty acid index),and altered rheological properties(higher consistency index,apparent viscosity,elastic properties,and gel strength).In addition,the MICRO formulation showed higher texture sensory acceptance and probiotic counts higher than 6 log CFU/g during storage and simulated gastrointestinal conditions.Overall,microencapsulation of probiotics with spray chilling represents an innovative solution in requeijao cremoso processed cheese.
基金supported by National Natural Science Foundation of China(32001628)Fundamental Research Funds for the Central Universities(JUSRP122043)National Center of Technology Innovation for Dairy(No 2022-KYGG-10).
文摘The present study examines the impact of varying sucrose concentrations(12%,6%,and 0%)on the sensory qualities and storage stability of processed cheese.Our findings reveal that sucrose is crucial for enhancing color depth,modulating flavor,and improving texture.Specifically,higher sucrose levels impart a caramel color,increase sweetness,and maintain a harmonious balance between salty and sour tastes,thereby mitigating the intensification of unwanted flavors(P<0.05).Furthermore,sucrose acts as a structural element that bolsters viscoelastic properties and prolongs storage stability;increased sucrose content slows flavor degradation and preserves textural consistency over time.While reductions in sucrose do not significantly compromise the texture of fresh samples(P>0.05),they necessitate adjustments in flavor profiles.This research highlights the essential role of sucrose in processed cheese and sets the stage for further studies on sugar reduction strategies and the potential use of alternative fillers,marking a significant step forward in the development of processed cheese products.
文摘This study investigates the properties of cheeses made from camel milk, sheep milk and their mixtures. Cheeses were made using Camifloc enzyme as a coagulant after addition of calcium chloride. Camel＇s milk was mixed with sheep＇s milk at the levels of 25%, 50% and 75%. Then, the cheeses were stored for 21 days in the whey at room temperature （37-40 ~C）. The study revealed that fortifying camel＇s milk with sheep＇s milk improved the processing properties of camel milk for cheese making. The addition of 50% sheep＇s milk to camel＇s milk reduced the coagulation time to about 46.15%. The addition of 25%, 50% and 75% sheep＇s milk to camel＇s milk revealed yield of 13.76%, 21.33% and 26.2%, respectively. However, the cheese made from pure camel＇s milk and sheep＇s milk revealed yield of 10.66% and 23.53%, respectively. There were significant （P 〈 0.001） differences in total solids, protein, fat, ash, acidity and overall acceptability among the cheeses made from different types of milk. The cheeses made from camel＇s milk after addition of 75% and 50% sheep＇s milk were the most acceptable compared to other cheeses. Hence sheep＇s milk could be added to camel＇s milk for improvement of cheese properties.
