In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively. While the total amount of phenol substance was 144.44 mg GAE/L in fresh, it increased to 374.84 mg GAE/L with ripening and 520.26 mg GAE/L with ripening + plant. A total of 58 volatile compounds, including 14 alcohols, 10 acids, 9 ketones, 9 hydrocarbons, 7 esters, 7 aldehydes,and 2 sulfur compounds, were detected in cheese. Alcohol (27.20%) in fresh kashar, acid (61.40%) in ripened kashar, and ketone (43.73%) in ripened + plant kashar were the volatile compounds groups determined at the highest rate. The ripening process and plant addition did not contribute positively to the sensory properties of the cheeses.
Eser Adı (dc.title) | Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese |
Yazar (dc.contributor.author) | Tuğba KILIÇ |
Yazar (dc.contributor.author) | Gülcan KOYUNCU |
Yayın Yılı (dc.date.issued) | 2024 |
Yayıncı (dc.publisher) | Springer Link |
Tür (dc.type) | Özgün Makale |
Özet (dc.description.abstract) | In this study, the effects of the ripening process and fruit powder addition on the physical, chemical, total phenolic content, antioxidant capacity, volatile compounds, and sensory properties of Kashar cheese were determined. Total phenol content, antioxidant capacity, volatile compounds, and fatty acid esters were determined by Folin Ciocalteu, DPPH, SPME, and GC-MS, GC-FID, respectively. Of the 27 fatty acids identified in cheeses, palmitic, oleic, myristic, and stearic acids were found to have the highest ratios, respectively. While the total amount of phenol substance was 144.44 mg GAE/L in fresh, it increased to 374.84 mg GAE/L with ripening and 520.26 mg GAE/L with ripening + plant. A total of 58 volatile compounds, including 14 alcohols, 10 acids, 9 ketones, 9 hydrocarbons, 7 esters, 7 aldehydes,and 2 sulfur compounds, were detected in cheese. Alcohol (27.20%) in fresh kashar, acid (61.40%) in ripened kashar, and ketone (43.73%) in ripened + plant kashar were the volatile compounds groups determined at the highest rate. The ripening process and plant addition did not contribute positively to the sensory properties of the cheeses. |
Kayıt Giriş Tarihi (dc.date.accessioned) | 2024-05-21 |
Açık Erişim Tarihi (dc.date.available) | 2034-07-20 |
Yayın Dili (dc.language.iso) | EN |
Konu Başlıkları (dc.subject) | Gıda Mühendisliği |
Atıf için Künye (dc.identifier.citation) | Kilic, T., & Koyuncu, G. (2024). Effect of plant addition and ripening on total phenol content, antioxidant capacity, volatile compounds and sensory properties of kashar cheese. Journal of food science and technology, 61(4), 734–742. https://doi.org/10.1007/s13197-023-05874-1 |
ISSN (dc.identifier.issn) | 0975-8402 |
İlk Sayfa Sayısı (dc.identifier.startpage) | 734 |
Son Sayfa Sayısı (dc.identifier.endpage) | 742 |
Dergi (dc.relation.journal) | Journal of Food Science and Technology |
Dergi Sayısı (dc.identifier.issue) | 61 |
Dergi Cilt (dc.identifier.volume) | 4 |
Tek Biçim Adres (dc.identifier.uri) | https://hdl.handle.net/20.500.11784/2335 |
DOI Numarası (dc.identifier.doi) | 10.1007/s13197-023-05874-1 |
İndex Türü (dc.source.platform) | Scopus |