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Pomegranate (Punica granatum) rind extract as a novel preservative in cheese

Paper ID Volume ID Publish Year Pages File Format Full-Text
19631 43114 2015 7 PDF Available
Title
Pomegranate (Punica granatum) rind extract as a novel preservative in cheese
Abstract

The study was conducted to evaluate the possibility of utilization of pomegranate (Punica granatum) rind extract as a novel natural preservative in cheese. Low fat Kalari was used as a model and treated with different levels of pomegranate rind extract (0%, 1%, and 2%) and evaluated for various oxidative stability and storage quality parameters under refrigerated (4±1 °C) conditions. A significant (P<0.05) effect was observed on the lipid oxidative stability as the treated products exhibited significantly (P<0.05) lower TBARS (mg malonaldehyde/kg) and FFA (% oleic acid) values. A significant (P<0.05) effect was also observed on the microbiological characteristics of the products as treated products showed significantly (P<0.05) lower values for total plate count (log cfu/g), psychrophillic count (log cfu/g) and yeast and mold count (log cfu/g). Coliforms (log cfu/g) were not detected throughout the storage period. Significantly (P<0.05) higher scores were observed for various sensory parameters of the treated products. Pomegranate rind extract successfully improved the oxidative stability and storage quality of Kalari and may be commercially exploited as a natural preservative in cheese products.

Keywords
Kalari; Cheese; Pomegranate rind; Oxidative stability; Storage quality; Sensory analysis
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Bioscience - Volume 12, 1 December 2015, Pages 47–53
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us