Determination of the Effect of Garden Cress (Lepidium sativum L.) on the Ripening Parameters of White Cheese
Öz
The aim of this study is to reveal the effect of Lepidium sativum L. on the ripening characteristics of White cheese. A control White cheese without garden cress and White cheeses with four different concentrations of garden cress (0.6-1.2-1.8-2.4%) were produced and their dry matter, fat, and protein contents; pH and titratable acidity levels; water-soluble nitrogen (WSN) and trichloroacetic acid-soluble nitrogen (TCA-SN) were determined and electrophoretograms showing α- and β-casein degradation rates were obtained for the storage of 90 days. The addition of garden cress did not affect WSN and TCA-SN values significantly (P>0.05). Both α- and β- casein degradations increased with storage; the latter being relatively less broken down. The degradation levels for α-casein were similar for all cheese types while β-casein was more degraded when garden cress was included in the cheeses. There was no statistically significant difference between cheese samples in terms of sensory properties (P>0.05). The results suggest that garden cress may carry a β-casein specific protease and could be conveyed with White cheese successfully. This study will contribute to the limited knowledge on the utilization of garden cress in food products. Also, the application of garden cress is thought to expand the product variety in the market.
Anahtar Kelimeler
Destekleyen Kurum
NA
Proje Numarası
NA
Teşekkür
The authors would like to thank Sül-Meh-Ser Körpe LLC (Samsun, Turkey) for their help on the cheese production. No financial support was provided for this study.
Kaynakça
- Akarca G, Çağlar A, Tomar O 2016. The Effects Spicing on Quality of Mozzarella Cheese. Mljekarstvo/Dairy, 66(2): 112-121.
- Aktypis A, Christodoulou ED, Manolopoulou E, Georgala A, Daferera D, Polysiou, M 2018. Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Research, 167, 32-38.
- AOAC 1990. Official Methods of Analysis, Food Composition; Additives; Natural Contaminants. In (Vol. Volume 2). Arlington, VA: Association of Official Analytical Chemists.
- Ardö Y, Polychroniadou A 1999. Laboratory Manual for Chemical Analysis of Cheese. Belgium: Publications Office.
- Bütikofer U, Rüegg M, Ardö Y 1993. Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study. LWT-Food Science and Technology, 26(3): 271-275.
- Celik OF, Kurt S, Tufenk B, Tarakci Z 2018. Efficacy of Starter Culture Application Using Immersion Technique on the Characteristics of Cooked-Curd Cheeses: Kashar Cheese Sample. LWT-Food Science and Technology, 96: 222-227.
- Ekici K, Okut H, Isleyici O, Sancak YC, Tuncay RM 2019. The Determination of Some Microbiological and Chemical Features in Herby Cheese. Foods, 8(1): 135-145.
- Gezmiş YE, Tarakçı Z 2020. Determination of the effects of spices on the ripening of traditional Circassian cheese. Journal of Food Processing and Preservation, 44(11), e14868.
- Hamad MN, Ismail MM, Elraghy EM 2018. Effect of goat's milk supplementation with tamr on free fatty acids, antioxidant activity, and probiotic bacteria of bio-rayeb milk. Journal of Dietary Supplements, 15(1): 108-123.
- Hamad MN-EF, El-Kadi S, Megahed NA 2020. Physicochemical, Organoleptic and Microbiological Properties of Ras Cheese Treated with Certain Spices. Journal of Food and Dairy Sciences, 11(1): 23-31.
- Hassan L, Hassan S, Hashim T, Umar K, Sani N 2011. Determination of Nutritive Values of Garden Cress (Lepidium Sativum L.) Leaves. Bayero Journal of Pure and Applied Sciences, 4(2): 18-23.
- IDF 1993. Determination of the Nitrogen (Kjeldahl Method) and Calculation of the Crude Protein Content. International Dairy Federation.
- IDF 2004. Determination of the Total Solids Content (Reference Method) Cheese and Processed Cheese. International Dairy Federation.
- Jain T, Grover K 2018. A Comprehensive Review on the Nutritional and Nutraceutical Aspects of Garden Cress (Lepidium Sativum Linn.). Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 88(3): 829-836.
- Mali RG, Mahajan SG, Mehta AA 2007. Lepidium Sativum (Garden Cress): A Review of Contemporary Literature and Medicinal Properties. Oriental Pharmacy and Experimental Medicine, 7(4): 331-335.
- Masatcıoğlu TM, Avşar YK 2005. Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese. Journal of Food Protection, 68(7): 1487-1491.
- Nielsen SS 2003. Mohr Titration. In S. Nielsen (Ed.), Food Analysis Laboratory Manual (3rd Edition ed.). New York: Kluwer Academic/Plenum Publishers, 61p.
- Regu M, Yilma Z, Seifu E 2016. Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Powder on Chemical Composition and Sensory Property of Ayib-Ethiopian Cottage Cheese. International Food Research Journal, 23(3): 1226-1232.
- Shan B, Cai Y-Z, Brooks JD, Corke H 2011. Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese. Journal of Medicinal Food, 14(3): 284-290.
- Sharma S, Agarwal N 2011. Nourishing and Healing Prowess of Garden Cress (Lepidium Sativum Linn.)-a Review. Indian Journal of Natural Products and Resource, 2(3): 292-297.
- Shori AB, Baba, AS, Solear, LSH 2020. Allium sativum and Fish Collagen Enhanced Proteolysis Pattern of Milk Protein during Cheddar Cheese Ripening. Journal of Agriculture and Food Research, 2, 100059.
- Souri E, Amin G, Farsam H, Andaji S 2004. The Antioxidant Activity of Some Commonly Used Vegetables in Iranian Diet. Fitoterapia, 75(6): 585-588.
- Sousa MJ, Malcata FX 1997. Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine Cheese. Journal of Agricultural and Food Chemistry, 45(1): 74-81.
- Tarakci Z, Temiz H 2009. A Review of the Chemical, Biochemical and Antimicrobial Aspects of Turkish Otlu (Herby) Cheese. International Journal of Dairy Technology, 62(3): 354-360.
- Tarakçı Z, Deveci F 2019. The Effects of Different Spices on Chemical, Biochemical, Textural and Sensory Properties of White Cheeses During Ripening. Mljekarstvo/Dairy, 69(1): 64-77.
- TFC 2015. Cheese Notification. Turkish Food Codex, 2015/6.
- TSI 2020. Vegetable and Fruit Production for Land under Protective Cover, 1997-2019. Retrieved from Ankara, Turkey: http://www.tuik.gov.tr/ PreIstatistikTablo.do?istab_id=1445
- Yanmaz R, Yıldırım E, Koyuncu D 2010. Ülkemiz için Yeni Bir Tere (Lepidium Sativum var. Sativum) Çeşit Adayı: Dadaş. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 41(2): 91-95.
Öz
Bu çalışmanın amacı, tere otunun (Lepidium sativum L.) Beyaz peynirin olgunlaşması üzerine etkisini belirlemektir. Kontrol Beyaz peynir ve dört farklı tere otu konsantrasyonu (%0.6-1.2-1.8-2.4) içeren Beyaz peynirler üretilmiş ve bunların kurumadde, yağ ve protein içerikleri; pH ve titre edilebilir asitlik seviyeleri; suda çözünür azot (WSN) ve triklorasetik asit (TCA)’te-çözünür azot (TCA-SN) oranları belirlenmiş ve 90 günlük depolama süresince α- ve β-kazein parçalanma oranlarını gösteren elektroforetogramlar elde edilmiştir. Tere otu katkısının WSN ve TCA-SN oranları üzerinde istatistiksel olarak anlamlı bir etkisi tespit edilememiştir (P>0.05). Hem α- hem de β- Kazein parçalanma düzeyi, depolama periyodu boyunca artarken β-Kazeinin α-Kazeine kıyasla daha az parçalandığı gözlenmiştir. α-Kazein için parçalanma seviyeleri tüm peynir türleri için benzer iken, tere otu ilave edilen peynirlerde β-Kazeinin daha fazla parçalandığı belirlenmiştir. Duyusal özellikler açısından peynir örnekleri arasında istatistiksel olarak önemli bir farka rastlanmamıştır (P>0.05). Sonuçlar, tere otunun β-Kazeine özgü bir proteaz taşıyabileceğini ve Beyaz peynirin tere otu tüketiminde taşıyıcı olarak başarılı bir şekilde kullanılabileceğini göstermektedir. Bu çalışma, tere otunun gıda ürünlerinde kullanımı hakkındaki sınırlı bilgiye katkıda bulunacaktır. Ayrıca, tere otunun farklı ürünlere uygulanmasıyla pazardaki ürün çeşitliliğini artıracağı düşünülmektedir.
Anahtar Kelimeler
Proje Numarası
NA
Kaynakça
- Akarca G, Çağlar A, Tomar O 2016. The Effects Spicing on Quality of Mozzarella Cheese. Mljekarstvo/Dairy, 66(2): 112-121.
- Aktypis A, Christodoulou ED, Manolopoulou E, Georgala A, Daferera D, Polysiou, M 2018. Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Research, 167, 32-38.
- AOAC 1990. Official Methods of Analysis, Food Composition; Additives; Natural Contaminants. In (Vol. Volume 2). Arlington, VA: Association of Official Analytical Chemists.
- Ardö Y, Polychroniadou A 1999. Laboratory Manual for Chemical Analysis of Cheese. Belgium: Publications Office.
- Bütikofer U, Rüegg M, Ardö Y 1993. Determination of Nitrogen Fractions in Cheese: Evaluation of a Collaborative Study. LWT-Food Science and Technology, 26(3): 271-275.
- Celik OF, Kurt S, Tufenk B, Tarakci Z 2018. Efficacy of Starter Culture Application Using Immersion Technique on the Characteristics of Cooked-Curd Cheeses: Kashar Cheese Sample. LWT-Food Science and Technology, 96: 222-227.
- Ekici K, Okut H, Isleyici O, Sancak YC, Tuncay RM 2019. The Determination of Some Microbiological and Chemical Features in Herby Cheese. Foods, 8(1): 135-145.
- Gezmiş YE, Tarakçı Z 2020. Determination of the effects of spices on the ripening of traditional Circassian cheese. Journal of Food Processing and Preservation, 44(11), e14868.
- Hamad MN, Ismail MM, Elraghy EM 2018. Effect of goat's milk supplementation with tamr on free fatty acids, antioxidant activity, and probiotic bacteria of bio-rayeb milk. Journal of Dietary Supplements, 15(1): 108-123.
- Hamad MN-EF, El-Kadi S, Megahed NA 2020. Physicochemical, Organoleptic and Microbiological Properties of Ras Cheese Treated with Certain Spices. Journal of Food and Dairy Sciences, 11(1): 23-31.
- Hassan L, Hassan S, Hashim T, Umar K, Sani N 2011. Determination of Nutritive Values of Garden Cress (Lepidium Sativum L.) Leaves. Bayero Journal of Pure and Applied Sciences, 4(2): 18-23.
- IDF 1993. Determination of the Nitrogen (Kjeldahl Method) and Calculation of the Crude Protein Content. International Dairy Federation.
- IDF 2004. Determination of the Total Solids Content (Reference Method) Cheese and Processed Cheese. International Dairy Federation.
- Jain T, Grover K 2018. A Comprehensive Review on the Nutritional and Nutraceutical Aspects of Garden Cress (Lepidium Sativum Linn.). Proceedings of the National Academy of Sciences, India Section B: Biological Sciences, 88(3): 829-836.
- Mali RG, Mahajan SG, Mehta AA 2007. Lepidium Sativum (Garden Cress): A Review of Contemporary Literature and Medicinal Properties. Oriental Pharmacy and Experimental Medicine, 7(4): 331-335.
- Masatcıoğlu TM, Avşar YK 2005. Effects of Flavorings, Storage Conditions, and Storage Time on Survival of Staphylococcus aureus in Sürk Cheese. Journal of Food Protection, 68(7): 1487-1491.
- Nielsen SS 2003. Mohr Titration. In S. Nielsen (Ed.), Food Analysis Laboratory Manual (3rd Edition ed.). New York: Kluwer Academic/Plenum Publishers, 61p.
- Regu M, Yilma Z, Seifu E 2016. Effect of Garlic (Allium Sativum) and Ginger (Zingiber Officinale) Powder on Chemical Composition and Sensory Property of Ayib-Ethiopian Cottage Cheese. International Food Research Journal, 23(3): 1226-1232.
- Shan B, Cai Y-Z, Brooks JD, Corke H 2011. Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese. Journal of Medicinal Food, 14(3): 284-290.
- Sharma S, Agarwal N 2011. Nourishing and Healing Prowess of Garden Cress (Lepidium Sativum Linn.)-a Review. Indian Journal of Natural Products and Resource, 2(3): 292-297.
- Shori AB, Baba, AS, Solear, LSH 2020. Allium sativum and Fish Collagen Enhanced Proteolysis Pattern of Milk Protein during Cheddar Cheese Ripening. Journal of Agriculture and Food Research, 2, 100059.
- Souri E, Amin G, Farsam H, Andaji S 2004. The Antioxidant Activity of Some Commonly Used Vegetables in Iranian Diet. Fitoterapia, 75(6): 585-588.
- Sousa MJ, Malcata FX 1997. Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine Cheese. Journal of Agricultural and Food Chemistry, 45(1): 74-81.
- Tarakci Z, Temiz H 2009. A Review of the Chemical, Biochemical and Antimicrobial Aspects of Turkish Otlu (Herby) Cheese. International Journal of Dairy Technology, 62(3): 354-360.
- Tarakçı Z, Deveci F 2019. The Effects of Different Spices on Chemical, Biochemical, Textural and Sensory Properties of White Cheeses During Ripening. Mljekarstvo/Dairy, 69(1): 64-77.
- TFC 2015. Cheese Notification. Turkish Food Codex, 2015/6.
- TSI 2020. Vegetable and Fruit Production for Land under Protective Cover, 1997-2019. Retrieved from Ankara, Turkey: http://www.tuik.gov.tr/ PreIstatistikTablo.do?istab_id=1445
- Yanmaz R, Yıldırım E, Koyuncu D 2010. Ülkemiz için Yeni Bir Tere (Lepidium Sativum var. Sativum) Çeşit Adayı: Dadaş. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 41(2): 91-95.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Ziraat, Veterinerlik ve Gıda Bilimleri |
| Bölüm | ARAŞTIRMA MAKALESİ (Research Article) |
| Yazarlar | |
| Proje Numarası | NA |
| Yayımlanma Tarihi | 30 Aralık 2022 |
| Gönderilme Tarihi | 19 Kasım 2021 |
| Kabul Tarihi | 24 Şubat 2022 |
| Yayımlandığı Sayı | Yıl 2022 |
Kaynak Göster
2022-JIF = 0.500
2022-JCI = 0.170
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