Abstract
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.
Original language | English |
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Pages (from-to) | 494-497 |
Number of pages | 4 |
Journal | Food Research International |
Volume | 44 |
Issue number | 1 |
DOIs | |
Publication status | Published - 2011 Jan |
Externally published | Yes |
Bibliographical note
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.
Keywords
- Cheese
- Curd moisture content
- Gel strength
- Nutraceutical compound
- Polyphenols
- Scanning electron microscopy
ASJC Scopus subject areas
- Food Science