Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

作者: Vladimir Kurcubic , Jelena Vujic , Mirela Ilicic , Danijela Vranic , Slavica Veskovic-Moracanin

DOI: 10.2298/HEMIND140129025K

关键词:

摘要: The aim of our study was to evaluate the impact cheese (Pirotski kachkaval) fortification by polyphenols attributed Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added cheese curd after texturizing or sprayed on surface cheese). Investigation the used antioxidant effects polyphenols, physic-chemical composition, microbiological quality and sensory properties Pirotski kachkaval was undertaken. Antioxidant activity conventional fortified evaluated five contemporary compatible methods, revealed a slight emphasis phenol-linked samples comparison control group. Fortified kachkaval had higher evaluation scores than controls. Statistically significant (P < 0.05) changes were observed moisture content total solids modified series cheese, but other parameters did not differ significantly > 0.05). [Projekat Ministarstva nauke Republike Srbije, br. III 46009 i OI 172016]

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