Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers

Jamdar, Fahimeh; Mortazavi, Seyed Ali; Saeedi Asl, Mohamad Reza; Sharifi, Akram

doi:10.22101/JRIFST.2020.218931.1159

Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers

Document Type : Original Paper

Authors

¹ PhD. Student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

² Professor, Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran

³ Associate Professor, Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

⁴ Assistant Professor, Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

10.22101/JRIFST.2020.218931.1159

Abstract

In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese.

Keywords

References

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