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The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

Weragama, Dilshani and Weerasingha, Viraj and Jayasumana, Lakmini and Adikari, Jayantha and Vidanarachchi, Janak K. and Priyashantha, Hasitha (2021). The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder. Food Science and Nutrition. 9 , 5774-5784
[Research article]

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Abstract

We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days at 4 degrees C. Antioxidant properties were evaluated using total phenolic content, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability, and ferric reducing antioxidant power using in vitro assays. Total antioxidant capacity significantly (p < .05) increased with the increasing levels of CLP. Physicochemical and microbiological qualities were not significantly affected by the addition of CLP, indicating the suitability of using CLP without compromising the quality of cream cheese. Organoleptic properties were affected with CLP addition, where T3 had the highest scores for color, aroma, flavor, texture, and overall acceptability. The principal component analysis provides the holistic approach of studying the variation associated with cream cheeses and the overall relationship among studied parameters. This provides strong references for novel dairy products added with antioxidant-rich Murraya koenigii L. powder. The study also has merits to promote scientific knowledge concerning, and how the incorporation would influence the physicochemical, organoleptic, and microbiological properties of cream cheese to deliver the value-added or diversified product to emerging consumers.

Authors/Creators:Weragama, Dilshani and Weerasingha, Viraj and Jayasumana, Lakmini and Adikari, Jayantha and Vidanarachchi, Janak K. and Priyashantha, Hasitha
Title:The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder
Series Name/Journal:Food Science and Nutrition
Year of publishing :2021
Volume:9
Page range:5774-5784
Number of Pages:11
ISSN:2048-7177
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:antioxidants, cream cheese, curry leaves, natural plant ingredients, total phenolic content
URN:NBN:urn:nbn:se:slu:epsilon-p-113250
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-113250
Additional ID:
Type of IDID
DOI10.1002/fsn3.2551
Web of Science (WoS)000691107600001
ID Code:25852
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:18 Oct 2021 05:25
Metadata Last Modified:18 Oct 2021 05:31

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