Evaluation of Chemical and Sensory Acceptability of Kappaphycus alvarezii Powder Incorporated Functional Processed Cheese
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Date
2020
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Uva Wellassa University of Sri Lanka
Abstract
Kappaphycus alvarezii is a red algae, which is mainly cultivated for carrageenan
extraction. It can act as a functional food ingredient due to the presence of antioxidants
and phenolic compounds. In this study, the chemical and sensory properties of K.
alvarezii seaweed powder (SWP) incorporated processed cheese were evaluated. Fresh
seaweed was cleaned, blanched, oven dried (60℃ for 18 hrs), and pulverized to prepare
SWP. Chemical properties of the SWP, including moisture content (Moisture analyzer),
antioxidant activity (DPPH), total phenolics (Folin-Ciocalteu method), and total
flavonoids (AlCl3 colorimetric method) were evaluated. Natural Caerphilly cheese was
prepared using fresh cow milk, incorporating rennet (0.03%), single strain Lactobacillus
helveticus culture, and ripened at 10 for 2 weeks at 80% RH. Ripened cheese was melted
and incorporated with different w/w levels of SWP (0, 1, 2, and 3%) to prepare final
processed cheese and stored in the refrigerator (4 ℃). Antioxidant activity (AOA), pH,
microbial qualities of the cheese were evaluated at 1,7,14 and 21 days while total
phenolics (TP) and total flavonoids (TF) were analysed at 7th day of refrigerated storage
(4 ℃). Sensory evaluation was done using the 9-point hedonic scale at 7 days of storage
(4 ℃). SWP contained 4.77 0.16% of moisture, 22.53 2.09% of AOA, 5.18 0.04 mg
GAE/100g of TP and 5.37 0.24 mg QE/g of TF. Increasing the level of SWP significantly
increased the AOA, TP, and TF in cheese. Three percent of SWP incorporated cheese
showed significantly higher AOA (16.47 0.26%), TP (2.82 0.029 GAE/100g) and TF
(2.59 0.37 mg QE/g) compared to control (0% SWP) which showed 4.82 0.02% AOA,
1.24 0.01 GAE/100g TP and 0.10 0.04 mg QE/g TF. The sensory properties were not
significantly different between treatments. K. alvarezii SWP can be successfully
incorporated into the processed cheese at the 3% level to develop potentially functional
processed cheese with acceptable sensory properties.
Keywords: Seaweed powder, Antioxidant activity
Description
Keywords
Food Science, Food Science & Technology, Food Technology, Seaweed powder