Abstract
The aim of our study was to evaluate the impact of cheese (Pirotski kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski kachkaval was undertaken. Antioxidant activity of conventional and fortified cheese was evaluated by five contemporary and compatible methods, and revealed a slight emphasis on phenol-linked antioxidant activity of fortified samples of cheese in comparison to samples of the control group. Fortified Pirotski kachkaval had higher sensory evaluation scores than the controls. Statistically significant (P < 0.05) changes were observed in moisture content and total solids of control and modified series of cheese, but other parameters did not differ significantly (P > 0.05).
Highlights
The aim of our study was to evaluate the impact of cheese (Pirotski Kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners
The purpose of the research within this study was to investigate the antioxidant effects of polyphenols in the complex food matrix such as the cheese, physico-chemical composition, microbiological quality, sensory properties of Pirotski Kachkaval, using the herb extract applied in two different manners
Our results showed that the temperature of 75 °C during heat treatment inhibited the activity of used plant extracts and thereby reduce the antioxidant activity of the same samples in EG I
Summary
The aim of our study was to evaluate the impact of cheese (Pirotski Kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski Kachkaval was undertaken. The main aim of fortification of Pirotski Kachkaval using identified and quantified polyphenolic compounds which contain ethanol extract of the K. vitifolia was to get healthier and more sustainable delicacies. The purpose of the research within this study was to investigate the antioxidant effects of polyphenols in the complex food matrix such as the cheese, physico-chemical composition, microbiological quality, sensory properties of Pirotski Kachkaval, using the herb extract applied in two different manners
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