This study was designed to develop cholesterol lowering functional dairy products such as milk, yogurt, Cheddar cheese and butter, to examine the sensory and chemical properties in cholesterol-reduced dairy products and to prove lowering cholesterol by animal test. The material applied was evening p...
This study was designed to develop cholesterol lowering functional dairy products such as milk, yogurt, Cheddar cheese and butter, to examine the sensory and chemical properties in cholesterol-reduced dairy products and to prove lowering cholesterol by animal test. The material applied was evening primrose oil containing gamma linolenic acid as cholesterol lowering material. Cholesterol-reduced dairy products were made by β-cyclodextrin treatment, which was indicated in our previous studies. The first part of this research was carried out to investigate the changes of chemical and sensory properties and cholesterol lowering effect with evening primrose oil (EPO) addition in cholesterol-reduced milk. The average of cholesterol removal rate was 93.5%. The TBA absorbance increased proportionally to storage period and amount of EPO addition. TBA absorbance was significantly different from the EPO-added groups than in unadded groups in all periods. The production of short-chain fatty acids increased with longer period of storage. From 6 day storage, the amounts of short-chain FFAs in 6 and 10% EPO-added groups were significantly different from other groups. The scores of all sensory characteristics increased with an increase of EPO amount added and storage periods. In animal study, high density lipoprotein increased 76% in 10% EPO-added group for 8 week feeding, which was significantly different from that of control (27%). The present study indicated that EPO addition in milk showed a little adverse effect on sensory properties, however, also improved high density lipoprotein in blood. The second part of the research was addition of EPO into cholesterol-reduced yogurt which was examined in terms of physico-chemical and sensory characteristics, and cholesterol lowering effect in blood. There was no significant difference in pH and titratable acidity between control and EPO added groups in every storage intervals. As expected, TBA values increased with the higher amount of EPO addition and with longer period of storage. The production of total short-chain fatty acids dramatically increased with an increase of EPO addition and a longer storage period. In sensory analysis, most characteristics were significantly different between control and EPO-added groups, especially 6, 8, and 10% even from 0 day storage. For cholesterol lowering effect, the increase rate of total blood cholesterol was significantly lower in 10% EPO-added cholesterol-reduced yogurt for 16 week feeding. The change of blood total cholesterol was 57.7 mg/㎗ and 39.2 mg/㎗ in control and EPO added group, respectively. These results indicated that EPO addition showed an effective cholesterol lowering effect with little adverse effect in sensory characteristics. The third part of the research was the effect of EPO addition which was examined in Cheddar cheese stored in 8 weeks for experimental cheese and 32 weeks for control. TBA value was higher in all cholesterol-reduced Cheddar cheeses, regardless of EPO addition, compared with that in control. The production of short-chain fatty acids increased in EPO-added groups, especially in 3 and 5% from 6 week storage and thereafter. In EPO-added groups, hardness and gumminess decreased, whereas elasticity, cohesiveness, and chewiness increased, compared with that in control. Among sensory properties, rancidity and overall preference values were the most adversely affected by 5% EPO addition during storage. In blood analysis, no difference was found in total cholesterol and high-density lipoprotein, but triacylglyceride decreased significantly in 5% EPO-added group compared with that in control. This study provided the possibility of EPO-added Cheddar cheese with little adverse effect in sensory properties. Finally, the effect of EPO added in cholesterol reduced butter was examined. When 2% EPO was added, yield was higher compared with that of control, which was not added and β-CD treated. Acid value was highest in 2% EPO added cholesterol-reduced butter even in initial period (0 week) and thereafter. Except for elasticity, not much difference was found in all textural properties among treatments, which increased with storage period. Cholesterol-reduced butter without EPO addition showed the highest value in elasticity. In sensory analysis color, bitterness and greasiness scores were significantly higher in cholesterol-reduced and EPO-added butter, compared with others throughout the storage periods. Therefore, overall preference score was significantly higher in cholesterol-reduced and EPO added group. This is the first evidence for the possibility of EPO addition in butter, even though some sensory properties affected adversely when EPO was added. Blood total cholesterol was not significantly different, but the increase rate was lower in 2% EPO-added and cholesterol-reduced butter after 6 week feeding, indicating the cholesterol lowering tendency of EPO. Based on the above results, I may conclude that it provided the possibility of the functional dairy products manufacture in industry. The cholesterol lowering effect was appeared in applied dairy products with EPO. However, we proposed that some adverse effects in sensory properties should be improved in further studies.
This study was designed to develop cholesterol lowering functional dairy products such as milk, yogurt, Cheddar cheese and butter, to examine the sensory and chemical properties in cholesterol-reduced dairy products and to prove lowering cholesterol by animal test. The material applied was evening primrose oil containing gamma linolenic acid as cholesterol lowering material. Cholesterol-reduced dairy products were made by β-cyclodextrin treatment, which was indicated in our previous studies. The first part of this research was carried out to investigate the changes of chemical and sensory properties and cholesterol lowering effect with evening primrose oil (EPO) addition in cholesterol-reduced milk. The average of cholesterol removal rate was 93.5%. The TBA absorbance increased proportionally to storage period and amount of EPO addition. TBA absorbance was significantly different from the EPO-added groups than in unadded groups in all periods. The production of short-chain fatty acids increased with longer period of storage. From 6 day storage, the amounts of short-chain FFAs in 6 and 10% EPO-added groups were significantly different from other groups. The scores of all sensory characteristics increased with an increase of EPO amount added and storage periods. In animal study, high density lipoprotein increased 76% in 10% EPO-added group for 8 week feeding, which was significantly different from that of control (27%). The present study indicated that EPO addition in milk showed a little adverse effect on sensory properties, however, also improved high density lipoprotein in blood. The second part of the research was addition of EPO into cholesterol-reduced yogurt which was examined in terms of physico-chemical and sensory characteristics, and cholesterol lowering effect in blood. There was no significant difference in pH and titratable acidity between control and EPO added groups in every storage intervals. As expected, TBA values increased with the higher amount of EPO addition and with longer period of storage. The production of total short-chain fatty acids dramatically increased with an increase of EPO addition and a longer storage period. In sensory analysis, most characteristics were significantly different between control and EPO-added groups, especially 6, 8, and 10% even from 0 day storage. For cholesterol lowering effect, the increase rate of total blood cholesterol was significantly lower in 10% EPO-added cholesterol-reduced yogurt for 16 week feeding. The change of blood total cholesterol was 57.7 mg/㎗ and 39.2 mg/㎗ in control and EPO added group, respectively. These results indicated that EPO addition showed an effective cholesterol lowering effect with little adverse effect in sensory characteristics. The third part of the research was the effect of EPO addition which was examined in Cheddar cheese stored in 8 weeks for experimental cheese and 32 weeks for control. TBA value was higher in all cholesterol-reduced Cheddar cheeses, regardless of EPO addition, compared with that in control. The production of short-chain fatty acids increased in EPO-added groups, especially in 3 and 5% from 6 week storage and thereafter. In EPO-added groups, hardness and gumminess decreased, whereas elasticity, cohesiveness, and chewiness increased, compared with that in control. Among sensory properties, rancidity and overall preference values were the most adversely affected by 5% EPO addition during storage. In blood analysis, no difference was found in total cholesterol and high-density lipoprotein, but triacylglyceride decreased significantly in 5% EPO-added group compared with that in control. This study provided the possibility of EPO-added Cheddar cheese with little adverse effect in sensory properties. Finally, the effect of EPO added in cholesterol reduced butter was examined. When 2% EPO was added, yield was higher compared with that of control, which was not added and β-CD treated. Acid value was highest in 2% EPO added cholesterol-reduced butter even in initial period (0 week) and thereafter. Except for elasticity, not much difference was found in all textural properties among treatments, which increased with storage period. Cholesterol-reduced butter without EPO addition showed the highest value in elasticity. In sensory analysis color, bitterness and greasiness scores were significantly higher in cholesterol-reduced and EPO-added butter, compared with others throughout the storage periods. Therefore, overall preference score was significantly higher in cholesterol-reduced and EPO added group. This is the first evidence for the possibility of EPO addition in butter, even though some sensory properties affected adversely when EPO was added. Blood total cholesterol was not significantly different, but the increase rate was lower in 2% EPO-added and cholesterol-reduced butter after 6 week feeding, indicating the cholesterol lowering tendency of EPO. Based on the above results, I may conclude that it provided the possibility of the functional dairy products manufacture in industry. The cholesterol lowering effect was appeared in applied dairy products with EPO. However, we proposed that some adverse effects in sensory properties should be improved in further studies.
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