Effect of tert-Butylhydroquinone on the quality characteristics of low fat <i>Kalari</i>, a hard and dry cheese

Mahajan, Deepak; Kumar, Sunil

doi:10.1108/nfs-04-2015-0034

Cited by 12 publications

(6 citation statements)

References 17 publications

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“…The methods described by Bhat et al (2019b), Bhat, Morton, Mason, Jayawardena, et al (2019 and Bhat, Morton, Mason, Mungure, et al (2019) were used to measure the moisture content of the products using a hot air oven. The method described by Mahajan et al (2015aMahajan et al ( ,2015b was used to measure thiobarbituric acid reacting substances (TBARS). The optical density was recorded at 538 nm and the values was expressed as mg malondialdehyde per kg of sample.…”

Section: Physicochemical and Microbiological Parametersmentioning

confidence: 99%

Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

Sharma

Kumar

et al. 2021

J. Food Process. Preserv.

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Rubia cordifolia, commonly known as Indian Madder, is a highly valuable and well-known medicinal plant that belongs to the coffee family, Rubiaceae (Chandrashekar et al., 2018). The root extract of R. cordifolia has a potent antioxidant, antimicrobial, antiviral and free radical scavenging activity owing to a range of bioactive metabolites (Chandrashekar et al., 2018;Martelli & Giacomini, 2018).Recently, R. cordifolia mediated nanoparticles were developed by Ahn et al. (2019) who observed antioxidant and free radical scavenging properties of the developed silver nanoparticles. However, no study has explored the potential of R. cordifolia as an active ingredient for edible and biodegradable films for food applications. Being a rich source of polyphenols, flavonoids, and free radical scavengers (Chandrashekar et al., 2018;Martelli & Giacomini, 2018), its use as a bioactive ingredient in food packaging is highly justifiable.

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Section: Physicochemical and Microbiological Parametersmentioning

confidence: 99%

Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

Sharma

Kumar

et al. 2021

J. Food Process. Preserv.

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“…12 of the National Health Surveillance Agency of the Ministry of Health (Brasil, 2001). Mahajan et al (2017) studied the use of epigallocatechin-3-gallate (EGCG) as a new preservative in cheese and observed a significative effect in the microbiological characteristics of the products, once the products significantly lower values for the total count (log CFU/g), psychrophile count (CFU/g), molds and yeast count (log CFU/g); furthermore, coliforms (log CFU/g) were not detected during all the storages.…”

Section: Milk Clottingmentioning

confidence: 99%

Influence of the different times milk clotting in production artisanal Minas Frescal cheese

Resende

Silva

Machado

et al. 2019

NFS

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Purpose The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by family farms. Design/methodology/approach In the milk, analyses of total bacterial counts, somatic cell counts and centesimal composition were performed. The milk coagulation was analyzed, with different curd times (40, 80 and 120 min), with respect to the proximate composition, pH, titratable acidity, yield and microbiological counts. The means were compared using the Tukey test with a significance level of 5 per cent. The most probable number of microorganisms were also determined in water. Findings The results for milk quality were within the requirements established in Normative Instruction 62, except for total dry extract. It was found that curd time did not influence the protein and fat in dry matter contents; however, the ash content in cheese of 40 min of curd time (2.8 g/100g) is significantly higher (p = 0.02) than the values found for the other curd times. The same behavior was observed for moisture content (p = 0.04). The parameters determining the cheese quality were outside the standards for human consumption, but this result is directly related to the water conditions, which were outside of potability levels. To meet the requirements established in the legislation, dairy products must follow strict standards of quality hygiene, both the raw material (water, milk) and their employees who act directly in the process. Originality/value For the preparation of the Minas Frescal cheese, it takes several steps, from obtaining the milk to the product ready to be consumed, so the importance of doing this monitoring and evaluating its quality.

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“…Both blueberry and raspberry are known to contain significant amounts of phytochemicals with strong antioxidant properties such as flavonoids, anthocyanins, and other polyphenols (Asakura & Kitahora, 2018). Decrease in the pH of the food products on addition of the plant phytochemicals is a well‐established fact (Mahajan et al., 2015a, 2015b, 2016; Singh et al, 2014a, 2014b, 2015a, 2015b). Addition of CPP might also have contributed to this decline in pH due to a higher pH of milk chocolate compared to CPP (FDA, 2015).…”

Section: Resultsmentioning

confidence: 99%

The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

Kaur

Kumar

Naqvi

et al. 2021

Food Processing Preservation

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A study was carried out to improve the functional and nutritive value of a composite chocolate using plant and animal ingredients. The aim was to formulate a composite chocolate with a favorable nutritional profile, improved storage stability, and melting resistance and a reduced cariogenicity using chicken protein powder (CPP), plant extracts, animal fat, and calcium lactate, respectively. The products were analyzed for quality parameters on 0, 2, 4, and 6‐months of storage (4 ± 1°C). The addition of optimum levels of CPP (10%), calcium lactate (1%), and animal fat (10%) increased both the calcium and protein contents by 93% and significantly (p < .05) decreased the fat and carbohydrate contents without any change in the cholesterol. The addition of up to 3% level of raspberry and blueberry extract significantly increased the antioxidant potential (DPPH‐radical scavenging and total‐phenolic content), lipid oxidative stability (TBARS and free‐fatty acids), microbial and sensory quality of the products. Composite chocolate developed using both plant and animal ingredients improved the functional and nutritional value of the product. Novelty impact statement The aim of the study was to formulate chocolate with a favorable nutritional profile, improved storage stability and melting resistance, and reduced cariogenicity using animal and plant ingredients.

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Effect of tert-Butylhydroquinone on the quality characteristics of low fat Kalari, a hard and dry cheese

Cited by 12 publications

References 17 publications

Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

Rubia cordifoliabased novel edible film for improved lipid oxidative and microbial stability of meat products

Influence of the different times milk clotting in production artisanal Minas Frescal cheese

The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate

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