Rheological, Textural and Sensorial Properties of Quarg-Type Cheese Incorporated with Encapsulated Terminalia Arjuna

Abstract

This study aimed to investigate the possibility of enhancing the functionality of Quarg-type cheese by adding Arjuna bark powder in encapsulated form. Arjuna tree bark powder was extracted via ethanolic cold maceration. The encapsulated powder was made using Maltodextrin and Sodium alginate wall material solution and had encapsulating efficiency of 42 ± 4.2%. Response Surface Methodology (RSM) was applied to conduct optimization, and subsequent trials were thoroughly investigated to assess their Physico-chemical, sensory, textural, and desirable attributes. The recommended levels of variables as suggested by the Response Surface Methodology (RSM) encompassed 3% of encapsulated Arjuna herb powder and 4% of honey. The conducted analysis has demonstrated that the inclusion of these variables has resulted in a notable improvement in the functionality of quarg-type cheese. Specifically, these variables have contributed to the enhancement of its antioxidant properties, sensory characteristics, rheological attributes, and textural qualities. The encapsulation of the Arjuna herb effectively concealed its astringent taste in the optimized product. Furthermore, the inclusion of honey not only improved the product's acceptability but also strengthened its antioxidative properties.