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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 833 - 839 (7page)
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초록· 키워드
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In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (p<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (p<0.05), no significant difference (p<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (p<0.05) and negatively affected sensory attributes in terms of taste and texture (p<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.
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참고문헌 (35)
참고문헌 신청
Akin, M. S. / 2012 / The effects of lipase-encapsulating carriers on the accelerating of Kashar cheese / Int. J. Dairy Technol 65:234~249
Amine, K. M. / 2014 / Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage / Food Control 37:193~199
Aziz, S. / 2014 / Microencapsulation of krill oil using complex coacervation / J. Microencapsul 31:774~784
Barceloux, D. G. / 2009 / Pepper and capsaicin (Capsicum and Piper species) / Dis Mon 55:380~390
Chaiyasit, K. / 2009 / Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level / J. Med. Assoc. Thai 92:108~113
Amine, K. M. / 2014 / Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage / Food Control 37:193~199
Aziz, S. / 2014 / Microencapsulation of krill oil using complex coacervation / J. Microencapsul 31:774~784
Barceloux, D. G. / 2009 / Pepper and capsaicin (Capsicum and Piper species) / Dis Mon 55:380~390
Chaiyasit, K. / 2009 / Pharmacokinetic and the effect of capsaicin in Capsicum frutescens on decreasing plasma glucose level / J. Med. Assoc. Thai 92:108~113
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