Properties of cholesterol-reduced Feta cheese made by cross-linked β-cyclodextrin.
Year: 2009
Type: article
Abstract: The objective of the present study was to compare the physicochemical and sensory properties of regular Feta cheese (control) and cholesterol-reduced Feta cheese made by crosslinked p-cyclodextrin (β-CD) throughout ripening. The composition of Feta cheese treated by the crosslinked β-CD was similar to the regular Feta cheese. Approximately 90.2% of cholesterol removal was observed when treated by crosslinked p-CD. Total amount of short-chain free fatty acids was not significantly different between the cholesterol-reduced cheese and the control throughout the ripening. Similar amount of free amino acids also found between the control and cholesterol-reduced Feta cheese in all periods. Most rheological characteristics were continuously decreased throughout the ripening period. In sensory attributes, most characteristics were increased and overall preference score was slightly but not significantly higher in cholesterol-reduced cheese. Therefore, the present study showed the possibility of cholesterol-reduced Feta cheese manufacture without much difference of physicochemical and sensory properties.
Authors: HYUN‐YOUNG BAE, S. Y. Kim, Jon Ahn, H. S. Kwak
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $327
OpenAlex ID: W1425992857