TY - JOUR
T1 - Effect of polyphenolic ingredients on physical characteristics of cheese
AU - Han, Jaejoon
AU - Britten, Michel
AU - St-Gelais, Daniel
AU - Champagne, Claude P.
AU - Fustier, Patrick
AU - Salmieri, Stéphane
AU - Lacroix, Monique
N1 - Funding Information:
This research was supported by a grant from the Fonds Québécois de Recherche sur la Nature et les Technologies (FQRNT) , the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ), Novalait, Inc. as well as Agriculture and Agri-Food Canada . The authors are also very thankful to Mrs. Line Mongeon for the SEM support in the Facility for Electron Microscopy Research (FEMR), at the Biomedical Engineering Department of McGill University.
PY - 2011/1
Y1 - 2011/1
N2 - A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5. mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.
AB - A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5. mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.
KW - Cheese
KW - Curd moisture content
KW - Gel strength
KW - Nutraceutical compound
KW - Polyphenols
KW - Scanning electron microscopy
UR - http://www.scopus.com/inward/record.url?scp=78651435856&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2010.10.026
DO - 10.1016/j.foodres.2010.10.026
M3 - Article
AN - SCOPUS:78651435856
SN - 0963-9969
VL - 44
SP - 494
EP - 497
JO - Food Research International
JF - Food Research International
IS - 1
ER -