Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

  • Jeong, Hyeon-Ju (Department of Food Science and Technology, Sejong University) ;
  • Lee, Yun-Kyung (Department of Food and Nutrition, Kyung Hee University) ;
  • Ganesan, Palanivel (Nanotechnology Research Center and Department of Applied Life Science and Biotechnology, College of Biomedical and Health Science, Konkuk University) ;
  • Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University) ;
  • Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
  • Received : 2017.02.27
  • Accepted : 2017.04.20
  • Published : 2017.06.30
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Abstract

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at $7^{\circ}C$ for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

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