Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese

The aim of our study was to evaluate the impact of cheese (Pirotski kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the use...

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Published inHemijska industrija Vol. 69; no. 1; pp. 85 - 93
Main Authors Kurcubic, Vladimir, Vujic, Jelena, Ilicic, Mirela, Vranic, Danijela, Veskovic-Moracanin, Slavica, Maskovic, Pavle
Format Journal Article
LanguageEnglish
Published Belgrade Hemijska Industrija 2015
Association of Chemical Engineers of Serbia
Subjects
antioxidant activity
Antioxidants
Cheese
Composition effects
Ethanol
Kitaibelia vitifolia
microbiological quality
Moisture content
Parameter modification
Pirotski kachkaval
Polyphenols
sensory properties
Statistical analysis
Statistical methods
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Summary:The aim of our study was to evaluate the impact of cheese (Pirotski kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski kachkaval was undertaken. Antioxidant activity of conventional and fortified cheese was evaluated by five contemporary and compatible methods, and revealed a slight emphasis on phenol-linked antioxidant activity of fortified samples of cheese in comparison to samples of the control group. Fortified Pirotski kachkaval had higher sensory evaluation scores than the controls. Statistically significant (P < 0.05) changes were observed in moisture content and total solids of control and modified series of cheese, but other parameters did not differ significantly (P > 0.05).
ISSN:0367-598X
2217-7426
DOI:10.2298/HEMIND140129025K