응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향

• 영문명: Effect of Ricotta cheese added with Cirus microcarpa concentrated solution as coagulation agent replacement
• 발행기관: 한국축산식품학회
• 저자명: 김한솔 박세림 김정민 박신영 김학연
• 간행물 정보: 『Food and Life』제2020권 제2호, 71~77쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.07.31

영문 초록

This study aim to investigate the quality characteristics and antioxidant activity of Ricotta cheese added with Citrus mircocarpa concentrated solution (CCS) as coagulation agent replacement (C2: citric acid 3%, CCS 2%; C3: citric acid 2%, CCS 3%). The quality characteristics include the moisture content, protein content, color, pH, water holding capacity (WHC), viscosity and sensory evaluation. The antioxidant activity experiments include the DPPH scavenging activity and ferric reducing antioxidant power assay (FRAP). The moisture content of C2 and C3 treatment were significantly lower than the control (p <0.05). The protein content of Ricotta cheese was significantly increased with an increasing CCS (p<0.05). The pH of C3 treatment was significantly lower than the other treatments (p<0.05), whereas the viscosity was higher than the other treatments. The DPPH scavenging activity of CCS treated samples were significantly higher than the control (p<0.05). The FRAP of C3 treatment was significantly higher than the other treatments (p <0.05). Among the sensory properties of color, flavor, off-flavor, and overall acceptability traits of C3 was significantly the highest value (p<0.05). These results showed that the citric acid 2% and CCS 3% (C3) treatment was improved the quality characteristics and antioxidant activity of Ricotta cheese. Therefore, citric acid 2% and CCS 3% were suitable as coagulation agent replacement for Ricotta cheese.

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키워드

antioxidant activity Citrus microcarpa coagulation agent quality properties Ricotta cheese