Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Abstract

Whey-less cheese (WLC) containing different concentrations (1% and 2%) of purple carrot powder (PCP) was produced, then its physical, chemical, and sensorial characteristics were investigated during a six-week storage period (SP). The PCP-2% sample showed the highest total phenolic content at the beginning of the SP (163.58 mg gallic acid/100 g) and achieved the highest overall acceptance (3.95). Total anthocyanin content and a ∗ value were statistically stable during the SP. The antioxidant activity for PCP-2% was enhanced. Fortified WLC samples showed less hardness compared to the control. The results indicated that fortification of WLC with PCP could improve properties, and due to the acylated anthocyanins provided by PCP, the color remained constant during the SP. Furthermore, bioactive components of milk are preserved in WLC. Also, it is more cost-efficient and environmentally friendly. In conclusion, WLC fortified with PCP can be suggested as a dairy product with significant improved properties.

Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels

“…In the study conducted by Mohammadi et al ( 58 ), in the textural analysis of the whey-less cheese product with carrot powder, the hardness decreased during the 6 weeks. The control sample had the highest hardness values and the samples with carrot powder had lower values, being influenced by the amount of powder ( 58 ). In the textural analysis of pizza cheese with carrot extract ( 25 ), the textural desirability increased by decreasing the carrot extract content and increasing the soybean oil content ( 25 ).…”

“…The amount of carrot peel is inversely proportional to the firmness value. Firmness during storage may be related to the destruction of the microstructure of cheese products containing carrot peel, due to the enzymatic activity of carrot peel ( 58 ). In the study conducted by Mohammadi et al ( 58 ), in the textural analysis of the whey-less cheese product with carrot powder, the hardness decreased during the 6 weeks.…”

“…Firmness during storage may be related to the destruction of the microstructure of cheese products containing carrot peel, due to the enzymatic activity of carrot peel ( 58 ). In the study conducted by Mohammadi et al ( 58 ), in the textural analysis of the whey-less cheese product with carrot powder, the hardness decreased during the 6 weeks. The control sample had the highest hardness values and the samples with carrot powder had lower values, being influenced by the amount of powder ( 58 ).…”

“…Up to day 45 of storage, the firmness value is lower compared to the control sample. The firmness of the cheese appeared to be enhanced and the curd network was strengthened by the interaction of phenolic chemicals with casein ( 58 ). This is also confirmed by Rafiq and Ghosh ( 21 ) who observed that an increase in potato incorporation tended to decrease hardness.…”