Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP a...
Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. $ABTS^+$ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the $L^*$ value decreased, while the $a^*$ and $b^*$ values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.
Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and then monitored during ripening at $14^{\circ}C$ for 28 d. The pH of the RGP amended treatment groups increased during the ripening period relative to the control (p<0.05). Moreover, the 1,2-Diphenyl-1-picrylhydrazyle (DPPH) was highest in the 0.15% RGP group from 21 d to 28 d. $ABTS^+$ radical scavenging activity was increased just like DPPH as the ripening period passed, 0.10% treatment was highest at from 7 d to 21 d. 0.15% RGP was contents of ginsenosides : 10,999.7 ppm. The Free fatty acids (FFA), controls with 0.15% treatment, while the total fat (TF) and monounsaturated fat (MuSF) were higher in the control than the 0.15% RGP group (p<0.05). The total free amino acid (FAA) was increased in the control, and 0.15% RGP, and control was highest at then 0.15% RGP. The samples had average contents of fat and protein were 29% and 18-20% respectively. Additionally, the $L^*$ value decreased, while the $a^*$ and $b^*$ values increased as the amount of RGP added increased. Sensory evaluation revealed that texture and total acceptability were higher in the control group at 12 d. Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.
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가설 설정
T: means kind of sensory perception.
제안 방법
Petri dishes (90 mm × 15 mm) were filled with cheese, after which the fat, protein, moisture, salinity, and total solid contents were measured using a FoodScanTM dairy analyzer (Hillerød Inc., Denmark).
Separation and quantification of the fatty acid methyl esters was conducted using a gas chromatograph (GC, Agilent 7890A, Agilent Technologies, Korea) equipped with a flame ionization detector automatic sample injector G4513A and a SPTM 2560 fused silica capillary column (100 mm, 0.25 mm i.d., 0.2 µm film thickness, Supleco).
Sensory evaluation was conducted using a total of 11 panelists from the Department of Animal Science and Technology at Sunchon National University were included. The cheese used for the test was ripened for 14 d, 21 d and 28 d, after which samples were evaluated for the following sensory characteristics: pungent, buttery, moldy, sweaty, sweet, sour, salty, bitter, burning, texture and total acceptability using a 9 point hedonic scale ranging from 1 (dislike extremely) to 9 (like extremely). Samples (15 g) were given to the panelists on a white plastic plate.
대상 데이터
Next, the curd and whey mixture was allowed to stand for 20 min, after that the whey was removed by the curds and whey were placed into the moulds. In this study, cylindrical Camembert cheese blocks (diameter = 150 mm and height = 30 mm) were manufactured and salted in 20% (w/w) brine for 15 min / 200 g. Next, the cheese was dried for 2 days to allow surface formation in the refrigerator at 4°C, and stood , sprayed with P.
Sensory evaluation was conducted using a total of 11 panelists from the Department of Animal Science and Technology at Sunchon National University were included. The cheese used for the test was ripened for 14 d, 21 d and 28 d, after which samples were evaluated for the following sensory characteristics: pungent, buttery, moldy, sweaty, sweet, sour, salty, bitter, burning, texture and total acceptability using a 9 point hedonic scale ranging from 1 (dislike extremely) to 9 (like extremely).
데이터처리
All experimental data were analyzed in accordance with the General Linear Model (GLM) procedure established by the Statistics Analysis Systems Institute employing polynomial analysis (Version 9.1; SAS Ins. Inc., Cary, NC, USA). Data are presented as the means ± standard deviation from three replicates but color (n=5), chemical composition (n=4) and sensory value data were n=13.
Differences between means were identified by Duncan’s multiple range test.
이론/모형
Camembert cheese was prepared using the method described by Mark et al. (2008). In all cases the raw milk (20 L); pH:6.
, Japan). The HPLC conditions for the analysis of ginsenosides are method based on Kim et al. (2007). A Hitachi HPLC system (Japan) consisted of a chromatographic pump (e-2695), autosampler (L-7200) and UV-VIS detector (2489) was employed for the HPLC analysis of ginsenoside.
Zipper GmbH, Germany). The viable cell counts were determined by standard plate count agar methods (Richardson, 1985). Serially diluted aliquots of the samples were subsequently plated on BCP agar (Eiken Chemical Co.
성능/효과
The texture and total acceptability were higher at control than the all RGP groups. In conclusion, Although the addition of RGP did not exert a better effect on the ripening of the camembert cheese, but the ripening grade was similar to that of the common camembert cheese, and the additional function of the cheese was reinforced. Functional cheese could be developed.
Controls, C14:0, C15:0, C16:0, C17:0, C18:0, C14:1 and C18:1n-9,Cis, increased with ripening, while C4:0, C6:0, C8:0, C10:0, C12:0, C18:1n-9,trans, C18:2n-6, trans and C16:1 were increased at 14 d, then decreased. In the 0.15% treatment, C6:0, C8:0, C10:0, C18:1n-9,trans and C18:2n-6,trans decreased as the ripening period progressed, while C14:0, C15:0, C16:0, C17:0, C18:0, C14:1, C16:1 and C18:1n-9,Cis increased. When the control was compared with the 0.
The DPPH activity of the 0.15% RGP and 0.20% RGP increased as the ripening period progressed, but that of control, 0.05% RGP and 0.10% RGP decreased at 21 d to 28 d (p<0.05).
The result showed that the L* value decreased significantly with increasing concentration of RGP in cheese, while the a* and b* values increased significantly increased (p<0.05).
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