Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese (Englisch)

In: Journal of Food Science   ;  85 ,  3  ;  556-566  ;  2020

Wie erhalte ich diesen Titel?

Download
Kommerziell Vergütung an den Verlag: 36,28 € Grundgebühr: 4,00 € Gesamtpreis: 40,28 €
Akademisch Vergütung an den Verlag: 36,28 € Grundgebühr: 2,00 € Gesamtpreis: 38,28 €

A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P <� 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbiological profile showed that the total mesophilic count and the number of mesophilic coccus lactic acid bacteria (LAB) were approximately equal (about 108 CFU/g) in all cheese. The survival of the microorganisms was affected by both the chocolate added and the storage time. Chocolate cheese stored for 6 weeks had less Enterobacteriaceae than control cheese, whereas yeasts were detected at higher cell densities in the former cheese. Filamentous fungi were undetectable in some cheese. Differences were also observed in the number of mesophilic rod LAB, which increased progressively over time in all cheese, and in Enterobacteriaceae, yeasts, and filamentous fungi, which decreased during storage. Descriptive and hedonic sensory tests and principal component analysis showed that fresh cheese and cheese stored for 2 weeks, including 5% molten chocolate, were the most preferred by evaluators. Based on these results, chocolate cheese has the potential to be appreciated in the market for its nutritional, health, and sensory properties.

Chocolate cheese, made by combining two typical Sicilian foods, Pecorino cheese and Modica chocolate, is proposed as a novel dairy product. The highest sensory acceptance was obtained with the addition of 5% molten chocolate and storage for 2 weeks. Given its improved antioxidant properties, healthier fat, and sensory properties, chocolate cheese has the potential to be appreciated in the market, especially by young consumers.

Inhaltsverzeichnis – Band 85, Ausgabe 3

Zeige alle Jahrgänge und Ausgaben

Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.

511
Issue Information ‐ TOC
| 2020
514
Setting the research agenda
| 2020
515
Industrial applications of selected JFS articles
| 2020
517
The role of smart packaging system in food supply chain
Chen, Shoue / Brahma, Sandrayee / Mackay, Jonathon / Cao, Changyong / Aliakbarian, Bahar | 2020
526
Characterization of Salmonella spp.‐specific bacteriophages and their biocontrol application in chicken breast meat
Kim, Jin Hee / Kim, Hee Jeong / Jung, Soo Jin / Mizan, Md Furkanur Rahaman / Park, Si Hong / Ha, Sang‐Do | 2020
535
Characterization of proteases activities in Ficus carica cultivars
Nishimura, Kosaku / Higashiya, Keisuke / Ueshima, Naoki / Abe, Tatsuya / Yasukawa, Kiyoshi | 2020
545
Incorporation of chia seed flour into gluten‐free rice layer cake: Effects on nutritional quality and physicochemical properties
Sung, Wen Chieh / Chiu, En Ting / Sun, Amber / Hsiao, Hsin I | 2020
556
Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese
Ashkezary, Mansour Rabie / Bonanno, Adriana / Todaro, Massimo / Settanni, Luca / Gaglio, Raimondo / Todaro, Aldo / Alabiso, Marco / Maniaci, Giuseppe / Mazza, Francesca / Grigoli, Antonino Di | 2020
567
Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives
Chiang, Jie Hong / Hardacre, Allan K. / Parker, Michael E. | 2020
576
Protective effects of phenolic acid extract from ginseng on vascular endothelial cell injury induced by palmitate via activation of PI3K/Akt/eNOS pathway
Chen, Xuenan / Yao, Fan / Song, Jia / Fu, Baoyu / Sun, Guang / Song, Xinying / Fu, Chunge / Jiang, Rui / Sun, Liwei | 2020
582
Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)
Cai, Luyun / Wan, Jiangli / Li, Xiuxia / Li, Jianrong | 2020
592
Microbial, nutritional, and organoleptic quality of pomegranate juice following high‐pressure homogenization and low‐temperature pasteurization
Benjamin, Ofir / Gamrasni, Dani | 2020
600
The potential for microwave technology and the ideal profile method to aid in salt reduction
Barnett, Sasha M. / Sablani, Shyam S. / Tang, Juming / Ross, Carolyn F. | 2020
611
Isolation and identification of antioxidant peptides from tartary buckwheat albumin (Fagopyrum tataricum Gaertn.) and their antioxidant activities
Luo, Xiaoyu / Fei, Ye / Xu, Qingzhong / Lei, Tingwen / Mo, Xiaochuan / Wang, Zhuting / Zhang, Lilin / Mou, Xia / Li, Hongmei | 2020
618
Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage
Khan, Iftikhar Ali / Xu, Weimin / Wang, Daoying / Yun, Ang / Khan, Asad / Zongshuai, Zhu / Ijaz, Muhammad Umair / Yiqun, Cheng / Hussain, Muzahir / Huang, Ming | 2020
628
Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders
Eisinaitė, Viktorija / Leskauskaitė, Daiva / Pukalskienė, Milda / Venskutonis, Petras Rimantas | 2020
639
Trans‐resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity
Li, Tong / Luo, Li / Kim, Suna / Moon, Sung‐kwon / Moon, BoKyung | 2020
647
Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties
Chinprahast, Ninnart / Boonying, Jirapat / Popuang, Nuntanut | 2020
657
Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products
Andayani, Safira Noor / Lioe, Hanifah Nuryani / Wijaya, Christofora Hanny / Ogawa, Masahiro | 2020
666
Evaluation of structural and physicochemical properties of octenyl succinic anhydride modified sweet potato starch with different degrees of substitution
Guo, Jieli / Tang, Weimin / Quek, Siew Young / Liu, Zhe / Lu, Shengmin / Tu, Kang | 2020
673
pH‐adjusted solvent extraction and reversed‐phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.)
Cho, Chi‐Heung / Jung, Young Sung / Nam, Tae Gyu / Rha, Chan‐Su / Ko, Min‐Ji / Jang, Davin / Kim, Hong‐Sik / Kim, Dae‐Ok | 2020
682
Effects of µ‐calpain oxidation on Coregonus peled myofibrillar protein degradation in vitro
Qin, Junwei / Deng, Xiaorong / Lei, Yongdong / Liu, Pingping / Lu, Shiling / Zhang, Jian | 2020
689
Isoflavone profiles and antioxidant properties in different parts of soybean sprout
Kim, Min‐Ah / Kim, Mi‐Ja | 2020
696
Extraction optimization and purification of anthocyanins from Lycium ruthenicum Murr. and evaluation of tyrosinase inhibitory activity of the anthocyanins
Shen, Meilun / Liu, Kang / Liang, Yefei / Liu, Guangxin / Sang, Jie / Li, Cuiqin | 2020
707
Bioactive peptides from brown rice protein hydrolyzed by bromelain: Relationship between biofunctional activities and flavor characteristics
Selamassakul, Orrapun / Laohakunjit, Natta / Kerdchoechuen, Orapin / Yang, Liping / Maier, Claudia S. | 2020
718
Phytochemical profiles, antioxidant, and antiproliferative activities of four red‐fleshed apple varieties in China
Li, Cui Xia / Zhao, Xian Hua / Zuo, Wei Fang / Zhang, Tian Liang / Zhang, Zong Ying / Chen, Xue Sen | 2020
727
Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques
Li, Ying / Zhang, Zhong / Paciulli, Maria / Abbaspourrad, Alireza | 2020
736
Determination of norfloxacin residues in foods by exploiting the coffee‐ring effect and paper‐based microfluidics device coupling with smartphone‐based detection
Trofimchuk, Evan / Nilghaz, Azadeh / Sun, Selina / Lu, Xiaonan | 2020
744
A multiplex PCR assay with a common primer for the detection of eleven foodborne pathogens
Tao, Jing / Liu, Wanwan / Ding, Wei / Han, Rong / Shen, Qiang / Xia, Yu / Zhang, Yahan / Sun, Wanping | 2020
755
Efficacy of pulsed‐ultraviolet light for inactivation of Salmonella spp on black peppercorns
Xie, Jing / Hung, Yen‐Con | 2020
762
Influence of aflatoxin in Nuruk on the safety of starch‐based alcoholic beverage
Yun, Jeonghyun / Kim, Jae Ho / Lee, Jang‐Eun | 2020
771
Manipulation of sensory characteristics and volatile compounds in strawberry fruit through the use of isolated wavelengths of light
Campbell, Sean M. / Sims, Charles A. / Bartoshuk, Linda M. / Colquhoun, Thomas A. / Schwieterman, Michael L. / Folta, Kevin M. | 2020
781
Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders
Barton, Alanah / Richardson, Connor D. / McSweeney, Matthew B. | 2020
789
Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard
Tong, Ping / Xiong, Liji / Gao, Jinyan / Li, Xin / Wu, Zhihua / Yang, Anshu / Yuan, Juanli / Wu, Yong / Chen, Hongbing | 2020
800
Effects and molecular mechanisms of Ninghong black tea extract in nonalcoholic fatty liver disease of rats
Shen, Yu / Xiao, Xiaojuan / Wu, Kunlu / Wang, Yanpeng / Yuan, Yijun / Liu, Jianwei / Sun, Shuming / Liu, Jing | 2020
808
Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta
Killilea, David W. / McQueen, Rebecca / Abegania, Judi R. | 2020
816
Cultivars of biofortified cowpea and sweet potato: Bioavailability of iron and interaction with vitamin A in vivo and in vitro
Corrêa, Sarah Ramos / Brigide, Priscila / Vaz‐Tostes, Maria das Graças / Costa, Neuza Maria Brunoro | 2020
824
Chemical and cytological evaluation of honeybee pollen antioxidant ability
Yang, Yue / Liu, Mingchang / Wang, Kai / Yang, Yange / Su, Ning / Huang, Wensheng / Wu, Yajun | 2020
834
Desalted duck egg white peptides promoted osteogenesis via wnt/β‐catenin signal pathway
Guo, Danjun / He, Hui / Zhao, Mengge / Zhang, Guoqing / Hou, Tao | 2020
843
Evaluation of porcine diamine oxidase for the conversion of histamine in food‐relevant amounts
Kettner, Lucas / Seitl, Ines / Fischer, Lutz | 2020
853
Corrigendum Notice
| 2020
NA
Cover Caption
| 2020