Evaluation of Chemical and Sensory Acceptability of Kappaphycus alvarezii Powder Incorporated Functional Processed Cheese

Show simple item record

dc.contributor.author Dileeka, M.A.A.
dc.contributor.author Mudannayake, D.C.
dc.contributor.author Bambaranda, B.V.A.S.M.
dc.contributor.author Jayarathna, G.G.N.
dc.date.accessioned 2021-02-09T06:59:12Z
dc.date.available 2021-02-09T06:59:12Z
dc.date.issued 2020
dc.identifier.isbn 9789550481293
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/5868/proceeding_oct_08-294.pdf?sequence=1&isAllowed=y
dc.description.abstract Kappaphycus alvarezii is a red algae, which is mainly cultivated for carrageenan extraction. It can act as a functional food ingredient due to the presence of antioxidants and phenolic compounds. In this study, the chemical and sensory properties of K. alvarezii seaweed powder (SWP) incorporated processed cheese were evaluated. Fresh seaweed was cleaned, blanched, oven dried (60℃ for 18 hrs), and pulverized to prepare SWP. Chemical properties of the SWP, including moisture content (Moisture analyzer), antioxidant activity (DPPH), total phenolics (Folin-Ciocalteu method), and total flavonoids (AlCl3 colorimetric method) were evaluated. Natural Caerphilly cheese was prepared using fresh cow milk, incorporating rennet (0.03%), single strain Lactobacillus helveticus culture, and ripened at 10 for 2 weeks at 80% RH. Ripened cheese was melted and incorporated with different w/w levels of SWP (0, 1, 2, and 3%) to prepare final processed cheese and stored in the refrigerator (4 ℃). Antioxidant activity (AOA), pH, microbial qualities of the cheese were evaluated at 1,7,14 and 21 days while total phenolics (TP) and total flavonoids (TF) were analysed at 7th day of refrigerated storage (4 ℃). Sensory evaluation was done using the 9-point hedonic scale at 7 days of storage (4 ℃). SWP contained 4.77 0.16% of moisture, 22.53 2.09% of AOA, 5.18 0.04 mg GAE/100g of TP and 5.37 0.24 mg QE/g of TF. Increasing the level of SWP significantly increased the AOA, TP, and TF in cheese. Three percent of SWP incorporated cheese showed significantly higher AOA (16.47 0.26%), TP (2.82 0.029 GAE/100g) and TF (2.59 0.37 mg QE/g) compared to control (0% SWP) which showed 4.82 0.02% AOA, 1.24 0.01 GAE/100g TP and 0.10 0.04 mg QE/g TF. The sensory properties were not significantly different between treatments. K. alvarezii SWP can be successfully incorporated into the processed cheese at the 3% level to develop potentially functional processed cheese with acceptable sensory properties. Keywords: Seaweed powder, Antioxidant activity en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;International Research Conference
dc.subject Food Science en_US
dc.subject Food Science & Technology en_US
dc.subject Food Technology en_US
dc.subject Seaweed powder en_US
dc.title Evaluation of Chemical and Sensory Acceptability of Kappaphycus alvarezii Powder Incorporated Functional Processed Cheese en_US
dc.title.alternative International Research Conference 2020 en_US
dc.type Other en_US

Files in this item

This item appears in the following Collection(s)

Show simple item record

Search UWU eRepository


My Account