The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein

TOKUŞOĞLU Ö.

International Journal of Dairy Technology, cilt.66, sa.4, ss.527-534, 2013 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/1471-0307.12070
  • Dergi Adı: International Journal of Dairy Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.527-534
  • Anahtar Kelimeler: Cream cheese, Functional food, Lutein, Zeaxanthin, Fortification, Quality
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

Functional cream cheeses were manufactured with 0, 0.5, 0.75, 1.5 and 3.0 mg lutein/100 g serving. Cheeses were monitored at 0, 1, 3, 5 and 7 weeks of storage. The pH value of an average of 5.5 provides softness and strong taste for the product. Descriptive sensory properties of lutein-fortified cream cheeses contained milky, buttery, salty and whey flavours. Cheese flavour was not affected by the differences in lutein levels. HPLC detection showed that lutein remained as stabile throughout about 6 weeks of storage. Physicochemical, microbiological and organoleptic data showed that 1.5 mg of fortification has preferred overall quality, and the best shelf life was recorded at week 3 of storage (P < 0.05). © 2013 Society of Dairy Technology.