Fortschritte in der Milchforschung
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Abstrakt

Evaluation of physicochemical and sensory properties of prebiotic Cheddar cheese enriched with Dunaliella Salina microalgae

Nilofar DadashpourTehrani, Zhaleh Khoshkho, Mahsa Tabari

This present study, the production of prebiotic Cheddar cheese enriched with Dunaliella Salina microalgae and its physicochemical and sensory properties were evaluated. In addition, Cheddar cheese was produced and stored in favorable conditions in order to avoid physicochemical and sensory changes. Then, physicochemical properties and sensory evaluation of prebiotic Cheddar cheese enriched with Dunaliella Salina were studied and statistical analysis of the results was performed.The results showed that Dunaliella Salina microalgae affected the physicochemical and sensory properties of Cheddar cheese. Dunaliella Salina microalgae caused an increase in the value of pH, the amount of salt, protein, fat and sterol, as well as decreasing the amount of dry matter. According to the results, the pH of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 5.85±0.025d , 5.97±0.06c,6.22±0.015b,6.41±0.02a ,the amount of salt of blank sample and 0.5%,1.5%and3.0% Dunaliella Salina microalgae is 0.65±0.003d,0.75±0.00045c,0.819±0.003b, 1.357±0.0025a , the protein of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 23.63±0.13d , 25.21±0.101c , 26.61±0.086b , 28.7±0.29a , the fat of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 20.65±0.5d , 22.87±0.03c , 24.62±0.155b , 26.14±0.144a ,the sterol of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 0.084±0.0015d, 0.166±0.004c , 0.189±0.0025b , 0.233±0.0026a ,also the dry matter of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 52.15±0.337a , 49.87±0.11b, 47.99±0.185c ,46.5±0.09d, respectively.On the other hand, it caused a decrease in color acceptance, flavor acceptance, aroma acceptance, and overall acceptance of Cheddar cheese samples. In general, Dunaliella Salina microalgae had a positive effect on physicochemical properties of the product, while it degraded the quality of sensory properties.Based on the results, the color of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 4.33±0.57a, 3.33±0.57b, 4.00±0.00a, 2.66±0.57c, the flavor of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 4.66±0.57a, 4.00±0.00b, 3.33±0.57c, 2.66±0.57d, the aroma of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 5.00±0.000a , 4.00±0.000b,2.66±0.57c,1.66±0.57d,the overall of blank sample and 0.5% ,1.5% and 3.0% Dunaliella Salina microalgae is 4.66±0.57a,3.66±0.57b,3.33±0.57b,2.33±0.57c,respectively.