Dépôt numérique

Effect of polyphenolic ingredients on physical characteristics of cheese

Han, Jaejoon; Britten, Michel; St-Gelais, Daniel; Champagne, Claude P.; Fustier, Patrick; Salmieri, Stéphane et Lacroix, Monique ORCID logoORCID: https://orcid.org/0000-0002-2042-4033 (2011). Effect of polyphenolic ingredients on physical characteristics of cheese Food Research International , vol. 44 , nº 1. pp. 494-497. DOI: 10.1016/j.foodres.2010.10.026.

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A novel cheese product developed based on the incorporation of various polyphenolic compounds was evaluated for its texture characteristics. Single phenolic compounds including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavone, along with natural crude compounds such as grape extract, green tea extract and dehydrated cranberry powder, were added as functional ingredients during the cheese-making process. Cheese curds containing polyphenolic compounds at a concentration of 0.5. mg/mL showed a decrease of curd moisture content (CMC) while the gel strength (GS) was not affected. Structural differences were observed when crude polyphenolic compounds were added to the cheese, resulting in rough and granular structures. Physical properties of the cheese product were evaluated after adding bioactive phenolic compounds to the cheese curd. We fully expect to apply this approach to other dairy products in the future.

Type de document: Article
Mots-clés libres: Cheese; Polyphenols; Nutraceutical compound; Curd moisture content; Gel strength; Scanning electron microscopy
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 25 mars 2024 15:05
Dernière modification: 25 mars 2024 15:05
URI: https://espace.inrs.ca/id/eprint/14741

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