Abstract
Strong antioxidant activity, antimicrobial, antiviral, antitumor, and some antiallergenic potential actions have been reported in peppermint. For daily acceptance of the benefits of this plant, UF-Feta cheese, enriched by whole peppermint extract, was prepared with different levels of Peppermint Extract (PE) (220-660μg/g cheese), starter (1.3-2.7g/100Kg retentate), rennet (1.3-2.5g/100Kg retentate), and Ripening Time (RT) (10-50days). Simultaneous effects of the considered variables were also investigated on Water-soluble Phenolic Content (WSPC), Antioxidant Activity (AOA), and Sensory Score (SS) by means of Response surface methodology. The results showed that although rennet concentration had a little positive effect on WSPC, its effect on AOA was significantly negative. It was determined that PE had a crucial role in acceptance of cheese samples and showed a negative effect on SS. More maturation of produced cheese samples effectively increased AOA. It was found that for producing cheese with maximum SS and AOA, the optimum values of variables should be applied as follows: PE, 227μg/g cheese; starter, 2.7g/100Kg retentate; rennet, 1.3g/100Kg retentate; RT, 41.7days.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
