Abstract:
The olive (Olea europaea L.) is an evergreen plant grown for olive oil and table olives. It has triacylglycerols, phenolics, and other antioxidants that play noteworthy roles in maintaining health and reducing diseases. The purpose of this study was to examine the quality, antioxidant profile, textural profile, and sensory properties of processed Cheddar cheese fortified with 5, 10, 15, and 20% (v/w) olive oil-whey protein isolate emulsion after 60 days of storage. The results showed that processed cheese had significantly higher antioxidant activity, phenolics, and flavonoid content. Whereas, there was a non-significant increase in moisture and acidity but a decrease in fat, protein, ash, and pH. Sensory analysis showed that processed Cheddar cheese with 5 % emulsion had higher taste, aroma, texture/appearance, and overall acceptability scores and also showed the highest mean hardness. In a nutshell, results indicated that olive oil-whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogues or spreads with improved nutritional value and sensory characteristics.
Page(s):
83-83
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022
Keywords:
antioxidant potential
,
Olive oil
,
emulsion
,
Processed cheese