| The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin. | |
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MedLine Citation:
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PMID: 19109262 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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This study was carried out to investigate the influence of salt content on cholesterol-reduced Cheddar cheese obtained by a treatment with crosslinked beta-cyclodextrin (beta-CD) and to find if the ripening process was accelerated in cholesterol-reduced cheese. The crosslinked beta-CD used was made by adipic acid. A primary study indicated that the chemical and rheological properties were not changed by the salt addition and the composition of Cheddar cheese treated with crosslinked beta-CD was similar to untreated Cheddar cheese. Approximately 91 to 92% cholesterol reduction was observed in the cheeses that were treated using beta-CD. In a subsequent study, we found accelerated ripening by the crosslinked beta-CD based on the productions of short-chain free fatty acids and free amino acids. In rheological properties, elasticity, cohesiveness, and gumminess scores in the cholesterol-reduced Cheddar cheese were significantly greater at 5 wk ripening than those in the control at 4 mo ripening. At the early stage of ripening, most flavor properties such as rancidity, bitterness, and off-flavor in the cholesterol-reduced cheese were greater. With ripening, however, those scores changed to similar or lower scores than those in the control. The present study indicated that the crosslinked beta-CD treatment for cholesterol removal showed accelerated ripening effect on the properties of Cheddar cheese. |
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Authors:
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K H Seon; J Ahn; H S Kwak |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 92 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2009 Jan |
Date Detail:
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Created Date: 2008-12-25 Completed Date: 2009-02-10 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 49-57 Citation Subset: IM |
Affiliation:
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Department of Food Science and Technology, Sejong University, Seoul 143-747, Korea. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids
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analysis Cheese* / analysis Cholesterol / analysis* Fatty Acids, Nonesterified / analysis Food Technology* Humans Rheology Salts / analysis Sensation Time Factors beta-Cyclodextrins / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Fatty Acids, Nonesterified; 0/Salts; 0/beta-Cyclodextrins; 57-88-5/Cholesterol; 7585-39-9/betadex |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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