[논문]Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol

Kwak, H.S.; Ahn, H.J.; Ahn, J.

doi:10.5713/ajas.2005.267

Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol 원문보기

Asian-Australasian journal of animal sciences, v.18 no.2, 2005년, pp.267 - 276

Kwak, H.S. (Department of Food Science and Technology, Sejong University) , Ahn, H.J. (Department of Food Science and Technology, Sejong University) , Ahn, J. (Department of Food Science and Technology, Sejong University)

Abstract ▼ AI-Helper

This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was treated with 10% ${\beta}$-cyclodextrin at 800 rpm, then blended with remaining skim milk and homogenized with 1,000 psi at $70^{\circ}C$. Experimental cheeses were manufactured by five different levels of phytosterol addition. After the cholesterol reduction process by ;${\beta}$-cyclodextrin, the cholesterol removal rate was in the range of 91.0 to 92.1%. Amount of short-chain free fatty acid and free amino acids increased with an increase of phytosterol ester, and those were significantly different from that of control in all ripening periods. All rheological properties also increased with an increase of phytosterol ester during ripening period. In sensory analysis, the scores of rancid, bitterness Cheddar flavor and off-flavor intensities increased significantly, while texture was decreased during ripening in phytosterol ester-added groups. Total blood cholesterol was reduced by 18% when rats were fed Cheddar cheese treated with 8% phytosterol. The present study indicated that phytosterol ester addition resulted in a profound lowering effect of blood with cholesterol-reduced Cheddar cheese.

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문제 정의

Because β-CD is nontoxic, edible, non-hygroscopic, chemically stable and easy to separate (Mistry and Anderson, 1993), it has positive attributes when used for cholesterol removal from foods. Therefore, this study was designed to carry out the development of phytoesterol ester-added Cheddar cheese with reduced cholesterol for lowering blood cholesterol.

제안 방법

Cheese making process was described by Metzger and Mistry (1994). After manufacturing, control and experimental cheeses (Trt A-E) were weighed, vacuum packaged in a barrier bag and ripened at 5℃ for 0, 8, 16, 24 and 32 weeks, and for 0, 2, 4, 6 and 8 weeks, respectively. The cheese was stored in refrigerator for 12 hr as 0 week sample.
Both temperatures for injector and detector were 250℃. All quantitative analyses were done by relating each peak area of individual FFA to the peak area of tridecanoic acid as an internal standard. Each FFA was identified by the retention time of standard.
Experimental cheeses were subdivided into 5 differernt groups: Trt A; no addition of phytosterol ester, Trt B; 2% phytosterol ester added, Trt C; 4% phytosterol ester added, Trt D; 6% phytosterol ester added, and Trt E; 8% phytosterol ester added. Phytosterol ester was added into the middle of mixing the β-CD treated-cream and skim milk at 1,000 psi.
Samples of cheeses (30 g) were removed periodically from the control cheese ripened for 0, 8, 16, 24 and 32 weeks and the experimental cheese for 0, 2, 4, 6 and 8 weeks, added with 30 ml distilled water. Two ml of each distillate was used to take headspace gas sample as described by Bassette and Ward (1975).
Seven trained sensory panelists evaluated randomly coded cheeses. Texture and overall flavor were evaluated on a 9-point scale (1=poor and 9=excellent).
, 2002), little information is available in applying into relatively high-fat and cholesterol containing dairy products. Therefore, this study was designed to examine the hypercholesterolemic effect of phytosterol ester addition in cholesterol-reduced cheese and to find out whether the chemical, physical, and sensory characteristics were changed by cholesterol reducing process and phytosterol ester addition or not.

대상 데이터

(1990). A Hewlett-Packard Model 5,880A GC equipped with a flame ionization detector was used. The preparation of FFA was achieved using a 15 mx 0.
Phytosterol (53% p- sitosterol, 32% campesterol and 13% stigmasterol) was purchased from Wuhan Kaidi Fine Chemical Industrial Co., Ltd (Wuhan, China).

데이터처리

Data from the determination of optimum conditions of cheeses, one-way ANOVA (1985) was used. The significance of the results was analyzed by the least significant difference (LSD) test. Difference of p<0.

성능/효과

Ethanol production was the highest among flavor compounds measured and showed a similar trend in all samples. After 0 week, the ethanol productions in control and Trt A increased dramatically upto 32 and 8 weeks as 103.43 and 104.13 ppm, respectively, while the production of ethanol in other groups (Trt B-E) reached the lowest amount 50.57 ppm in Trt C and the highest amount 85.37 ppm in Trt E.

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