Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

Cristina Anamaria Semeniuc, Laura Zăpărțan, Laura Stan, Carmen R. Pop, Maria DoiniÅ£a Borș, Ancuța M. Rotar

Abstract


This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points), followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points), and whey cheese with 2% pine nuts (7.3 points). Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese samples.


Keywords


addition, pine nuts, physicochemical properties, sensory properties, whey cheese

Full Text:

PDF

References


AOAC International. Official Methods of Analysis of AOAC International. 16th ed. Arlington, VA: AOAC International; 1995.

Buruiana LM, Farag SI (1980). Determination and significance of the proteolytic activity of Romanian Telemea cheese made from cows' and sheeps' milk. Egypt J Dairy Sc 8(1):57-65.

Chung KH, Shin KO, Hwang HJ, Choi KS (2013). Chemical composition of nuts and seeds sold in Korea. Nutr Res Pract 7(2):82-88.

CODEX STAN 284-1971 -- Codex standard for whey cheeses.

Gordon J (1997). Dairy Products. In: Ranken MD, Kill RC, Baker CGJ eds., Food Industries Manual 24th Edition. London: Blackie Academic and Professional, pp. 125.

Guş C, Semeniuc CA (2010). Stabilirea calităţii laptelui şi a produselor lactate ediţia a II-a. Cluj-Napoca: Ed. Risoprint.

ISO 3433:2008 Cheese -- Determination of fat content -- Van Gulik method.

ISO 5534:2004 (IDF 4:2004) Cheese and processed cheese -- Determination of the total solids content (Reference method).

ISO 8968-1:2014 (IDF 20-1:2014) Milk and milk products -- Determination of nitrogen content -- Part 1: Kjeldahl principle and crude protein calculation.

Mollea C, Marmo L, Bosco F (2013). Valorisation of Cheese Whey, a By-Product from the Dairy Industry. In: Mazzalupo I ed., Food Industry. InTECH, pp. 549-588.

Pintado ME, Macedo AC, Malcata FX (2001). Review: Technology, chemistry and microbiology of whey cheeses. Food Sci Tech Int 7(2):105-116.

Pop C, Semeniuc CA, Apostu S, Rotar AM (2013). The physicochemical quality of traditional Burduf cheese. Bulletin UASVM. Food Sci Technol 70(2):137-138.

Ruggeri S, Cappelloni M, Gambelli L, Nicoli S, Carnovale E (1998). Chemical composition and nutritive value of nuts grown in Italy. Ital J Food Sci 10(3):243-252.

Semeniuc CA, Rotar MA, Suharoschi R, Tofană M, Muste S (2011). Overview of the EU legislation on novel foods and novel food ingredients. Bulletin UASVM. Agriculture 68(2):415-422.

Tsakali E, Petrotos K, D' Alessandro AG, Goulas P (2010). A review on whey composition and the methods used for its utilization for food and pharmaceutical products. 6th International Conference on Simulation and Modelling in the Food and Bio-Industry FOODSIM 2010, CIMO Research Centre, Braganca, Portugal, 24-26 June.




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:11449

Refbacks

  • There are currently no refbacks.





University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Romania
Tel: +40-264-596.384 | Fax: +40-264-593.792 
biroupublicatii@usamvcluj.ro