Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time-Reference-Cited by-同舟云学术

Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time

Published:2021-12-29 Issue:1 Volume:18 Page:53-66
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Borhanpour Fatemeh¹,Sekhavatizadeh Seyed Saeed²^ORCID,Hosseinzadeh Saeid³,Hasanzadeh Mahboobeh¹,Golmakani Mohammad-Taghi⁴,Moharreri Morteza⁴

Affiliation:

1. Kherad Institute of Higher Education in Bushehr , Bushehr , Iran

2. Fars Agricultural and Natural Resources Research and Education Center, AREEO , Shiraz , Fars , Iran

3. Department of Food Hygiene and Public Health , Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University , Shiraz , Iran

4. Food Science and Technology Department , School of Agriculture, Shiraz University , Shiraz , Iran

Abstract

Abstract Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2021-0198/pdf

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