Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched with Rutin or Quercetin: the Effect of Processing Conditions
Článekpeer-reviewedpostprint Náhled není k dispozici
Datum publikování
2018
Vedoucí práce
Oponent
Název časopisu
Název svazku
Vydavatel
Abstrakt
Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P<0.01) while rutin degradation was more affected by melting temperature (P<0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples.
Rozsah stran
p. 266-271
ISSN
0023-6438
Trvalý odkaz na tento záznam
Projekt
Zdrojový dokument
LWT- Food Science and Technology, volume 87, issue: January
Vydavatelská verze
https://www.sciencedirect.com/science/article/pii/S0023643817306758
Přístup k e-verzi
open access
Název akce
ISBN
Studijní obor
Studijní program
Signatura tištěné verze
Umístění tištěné verze
Přístup k tištěné verzi
Klíčová slova
processed cheese, flavonoids, melting condition, antioxidants, Tavený sýr, flavonoidy, tavící proces, antioxidanty