The effect of quinoa germs on the quality of wheyless cheese
Subject Areas :
Food Science and Technology
Mahsa Karimpour
1
,
afshin Javadi
2
,
Shahin Zomorodi
3
,
Navideh Anarjan
4
1 - 1. Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2 - Department of Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 - Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran.
4 - Department of Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
Received: 2023-05-03
Accepted : 2023-06-08
Published : 2023-02-20
Keywords:
quinoa germs,
textural profile,
Fresh whey less cheese,
Abstract :
The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production costs by using plant ingredients. The effect of quinoa germs was investigated on the physicochemical properties, phenol compounds, textural profile, and microbial and sensory properties of whey-less cheese. The results showed that with increasing quinoa germs, the dry matter, acidity, and fat in dry matter content increased and moisture and protein content decreased in all samples (p<0.05). The value of hardness, springiness and cohesiveness of the samples containing quinoa germs were significantly lower than the control sample (without quinoa germs). However, the samples with higher amounts of quinoa germs had the highest hardness, springiness, cohesiveness, gumminess and chewiness compared to the ones with lower values of quinoa germs (p<0.05). According to the sensory results, the flavor score was significantly improved by adding the quinoa gems up to 6%. But with the increasing germs to 9 %, the flavor score decreased significantly (p<0.05). Based on the results obtained in this study, 6% of quinoa germs can be used in the preparation of whey-less functional cheese.
References:
Abdelmontaleb, H.S., Othman, F.A., Degheidi, M.A. and Abbas, K. A. (2021). The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF-soft cheese during refrigerated storage. Journal of Food Procession and Preservsion, 45: 1-10.
AH, J., Rahul, S., Aparnathi, K. D. and Dhanraj, P. (2015). Influence of rennet casein levels on the chemical, baking and sensory quality of Mozzarella cheese analogue. Journal of Dairy, Veterinary and Animal Research, 2: 99-105.
(2019). Official Methods of Analysis, 21st Edition Arlington, VA, AOAC International.
Casarotti, N., Carneiro, B. M. and Penna, A. B. (2014). Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science, 97: 6027–6035.
Cotovanu, I., Batariuc, A. and Mironeasa, S. (2020). Characterization of quinoa seeds milling fractions and their effect on the rheological properties of wheat flour dough. Applied Science, 10: 1-22.
Curti, C. A., Vidal, P. M., Curti, R. N. and Ramon, A. N. (2017). Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour. Food Science and Technology, 37: 627–631.
Darwish, A., Al- Jumayi, H. and Elhendy, H. (2020). Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa) seeds and its anti-anemic potential in Sprague–Dawley male albino rats. Cereal Chemistry, 00: 1–13.
Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L. and Porta, R. (2011). Chitosan/ whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44: 2324–2327.
El-Dardiry, A. I., Al-Ahwall, R. I. and Gab-Allah, R. H. (2017). Preparation and properties of processed cheese spread containing quinoa paste. Egypt. Journal of Dairy Science, 45: 171-180.
Escribano, J., Cabanes, J., Jiménez-Atiénzar, M., Ibañez-Tremolada, M., Gómez-Pando, L. R. and García-Carmona, F. (2017). Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties. Food Chemistry, 234: 285-294.
Francolino, A. S., Locci, A. F., Ghiglietti, A. R., Iezzib, R. and Mucchetti, G. (2010). Use of milk protein concentrate to standardize milk composition in Italian Citric Mozzarella cheese making. LWT- Food Science and Technology, 43: 310–314.
Jancurova, M., Minarovicova, L. and Dandar, A. (2009). Quinoa- a review. Czech Journal of food Science, 27: 71-79.
Khalifa, S. A., El-Sayed, M. M., Samah, A., El-Shafei, M. S. and Mohamed, A. H. (2020). Effect of quinoa (Chenopodium quinoa) flour on th eproduction and quality of low- fat camel milk processed cheese spread. Pakistan Journal of Biology Sciences, 23: 439-453.
Le, L., Gong, X., An, Q., Xiang, Zou, L., Peng, L., Wu, X., Tan, M., Nie, Z., Wu, Q., Zhao, G. and Wan, Y. (2021). Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties. Food Chemistry, 357: 1-10.
Lim, J. G., Park, H. M. and Yoon, K. S. (2020). Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa). Food Science and Nutrition; 8: 694–702.
Lorusso, A., Coda, R., Montemurro, M. and Rizzello, C. G. (2018). Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages. Foods, 7: 1-20.
Mazinani, S., Motamedzadegan, A, Nghizadeh Raeisi, Sh. and Alimi M. (2021). Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages rheological, microbiological and sensory properties. Journal of Food Measurement and Characterization, 15: 5515–5527.
Moatsou, G., Moschopoulou, E., Aik Georgala, Zoidou, E., Kandarakis, I., Kaminarides, S. and Anifantakis, E. (2004). Effect of artisanal liquid rennet from kids and Lambs abomasa on the characteristics of feta cheese. Journal of Food Chemistry, 88: 517-525.
Nowak, V., Du, J. and Charrondière, U. R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa). Food Chemistry, 193: 47–54.
Omrani Khiabanian, N., Motamedzadegan, A., Naghizadeh, Sh. and Mazdak Alimi, R. (2020). Chemical, textural, rheological, and sensorial properties of whey-less Feta cheese as influenced by replacement of milk protein concentrate with Pea protein isolate. Journal of Texture Studies, 51: 488-500.
Ong, L., Dagastine, R.R., Kentish, S.E. and Grass, S.L. (2012). The effect of pH at renneting on the microstructure, composition and texture of cheddar cheese. Food Research International, 48: 119-130.
Ghoda-Rohani, M. (2016). Advantages and Disadvantages of Imitation Dairy Products, A Reiew. Food Science and Technology, 14: 143-153. [Persian].
Rahimi, J., Khosrowshahi, A., Madadlou, A. and Aziznia, S. (2007). Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science, 90: 4058- 4070.
Reis, M. (2013). Food phenolic compounds: main classes, sources and their antioxidant power. In book: Oxidative Stress and Chronic Degenerative Diseases: A role for antioxidants. Intech Publisher, pp.87-112.
Ruiz, G.A., Xiao, W., van Bowkel, M. and Stieger, M. (2016). Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chemistry, 209: 203-210.
Sanjuan, E., Millon, R., Saavedra, P., Carmona, M, A., Gomes, R. and Fernandez Salguero, J. (2002). Influence of animal and vegetable rennet on the physicochemical characteristics of lospedroches cheese during ripening. Journal of Food Chemistry, 78: 281-289.
Soleimani-Rambod, A., Zomorodi, SH., Naghizadeh Raeisi, S.H., Khosrowshahi asl, A. and Shahidi, S.A. (2018). The Effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coating, 80: 1-13.
· Suárez-Estrella, D., Bresciani, A., Iametti, S., Marengo, M., Ambrogina Pagani, M. A. and Marti, A. (2020). Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant Foods for Human Nutrition, 75: 635-641.
Tang, Y., Li, X., Zhang, B., Chen, P.X. and Liu, R. (2015). Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Genotypes. Food Chemistry, 166: 380-388.
Vega-Galvez, A., Miranda, M., Vergara, J., Uribe, E., Luis Puenteb, L. and Martınez. E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa ), an ancient Andean grain: A review. Journal of the Science of Food and Agriculture; 90: 2541–2547.
Vilcacundo, R., Martínez-Villaluenga, C. and Hernández-Ledesma, B. (2017). Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa) during in vitro simulated gastrointestinal digestion. Journal of Functional Foods, 35: 531-539.
Zhu, N., Sang, S., Jhoo, S., Karwe, M., Rosen, R. and Ho, C. (2002). Triterpene saponins from debittered quinoa (chenopodium quinoa) seeds. Journal of Agriculture and Food Chemistry, 50: 865-867.
_||_
Abdelmontaleb, H.S., Othman, F.A., Degheidi, M.A. and Abbas, K. A. (2021). The influence of quinoa flour addition on the physicochemical, antioxidant activity, textural, and sensory characteristics of UF-soft cheese during refrigerated storage. Journal of Food Procession and Preservsion, 45: 1-10.
AH, J., Rahul, S., Aparnathi, K. D. and Dhanraj, P. (2015). Influence of rennet casein levels on the chemical, baking and sensory quality of Mozzarella cheese analogue. Journal of Dairy, Veterinary and Animal Research, 2: 99-105.
(2019). Official Methods of Analysis, 21st Edition Arlington, VA, AOAC International.
Casarotti, N., Carneiro, B. M. and Penna, A. B. (2014). Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity. Journal of Dairy Science, 97: 6027–6035.
Cotovanu, I., Batariuc, A. and Mironeasa, S. (2020). Characterization of quinoa seeds milling fractions and their effect on the rheological properties of wheat flour dough. Applied Science, 10: 1-22.
Curti, C. A., Vidal, P. M., Curti, R. N. and Ramon, A. N. (2017). Chemical characterization, texture and consumer acceptability of yogurts supplemented with quinoa flour. Food Science and Technology, 37: 627–631.
Darwish, A., Al- Jumayi, H. and Elhendy, H. (2020). Effect of germination on the nutritional profile of quinoa (Cheopodium quinoa) seeds and its anti-anemic potential in Sprague–Dawley male albino rats. Cereal Chemistry, 00: 1–13.
Di Pierro, P., Sorrentino, A., Mariniello, L., Giosafatto, C. V. L. and Porta, R. (2011). Chitosan/ whey protein film as active coating to extend Ricotta cheese shelf-life. LWT-Food Science and Technology, 44: 2324–2327.
El-Dardiry, A. I., Al-Ahwall, R. I. and Gab-Allah, R. H. (2017). Preparation and properties of processed cheese spread containing quinoa paste. Egypt. Journal of Dairy Science, 45: 171-180.
Escribano, J., Cabanes, J., Jiménez-Atiénzar, M., Ibañez-Tremolada, M., Gómez-Pando, L. R. and García-Carmona, F. (2017). Characterization of betalains, saponins and antioxidant power in differently colored quinoa (Chenopodium quinoa) varieties. Food Chemistry, 234: 285-294.
Francolino, A. S., Locci, A. F., Ghiglietti, A. R., Iezzib, R. and Mucchetti, G. (2010). Use of milk protein concentrate to standardize milk composition in Italian Citric Mozzarella cheese making. LWT- Food Science and Technology, 43: 310–314.
Jancurova, M., Minarovicova, L. and Dandar, A. (2009). Quinoa- a review. Czech Journal of food Science, 27: 71-79.
Khalifa, S. A., El-Sayed, M. M., Samah, A., El-Shafei, M. S. and Mohamed, A. H. (2020). Effect of quinoa (Chenopodium quinoa) flour on th eproduction and quality of low- fat camel milk processed cheese spread. Pakistan Journal of Biology Sciences, 23: 439-453.
Le, L., Gong, X., An, Q., Xiang, Zou, L., Peng, L., Wu, X., Tan, M., Nie, Z., Wu, Q., Zhao, G. and Wan, Y. (2021). Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties. Food Chemistry, 357: 1-10.
Lim, J. G., Park, H. M. and Yoon, K. S. (2020). Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa). Food Science and Nutrition; 8: 694–702.
Lorusso, A., Coda, R., Montemurro, M. and Rizzello, C. G. (2018). Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages. Foods, 7: 1-20.
Mazinani, S., Motamedzadegan, A, Nghizadeh Raeisi, Sh. and Alimi M. (2021). Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages rheological, microbiological and sensory properties. Journal of Food Measurement and Characterization, 15: 5515–5527.
Moatsou, G., Moschopoulou, E., Aik Georgala, Zoidou, E., Kandarakis, I., Kaminarides, S. and Anifantakis, E. (2004). Effect of artisanal liquid rennet from kids and Lambs abomasa on the characteristics of feta cheese. Journal of Food Chemistry, 88: 517-525.
Nowak, V., Du, J. and Charrondière, U. R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa). Food Chemistry, 193: 47–54.
Omrani Khiabanian, N., Motamedzadegan, A., Naghizadeh, Sh. and Mazdak Alimi, R. (2020). Chemical, textural, rheological, and sensorial properties of whey-less Feta cheese as influenced by replacement of milk protein concentrate with Pea protein isolate. Journal of Texture Studies, 51: 488-500.
Ong, L., Dagastine, R.R., Kentish, S.E. and Grass, S.L. (2012). The effect of pH at renneting on the microstructure, composition and texture of cheddar cheese. Food Research International, 48: 119-130.
Ghoda-Rohani, M. (2016). Advantages and Disadvantages of Imitation Dairy Products, A Reiew. Food Science and Technology, 14: 143-153. [Persian].
Rahimi, J., Khosrowshahi, A., Madadlou, A. and Aziznia, S. (2007). Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science, 90: 4058- 4070.
Reis, M. (2013). Food phenolic compounds: main classes, sources and their antioxidant power. In book: Oxidative Stress and Chronic Degenerative Diseases: A role for antioxidants. Intech Publisher, pp.87-112.
Ruiz, G.A., Xiao, W., van Bowkel, M. and Stieger, M. (2016). Effect of extraction pH on heat-induced aggregation, gelation and microstructure of protein isolate from quinoa (Chenopodium quinoa Willd). Food Chemistry, 209: 203-210.
Sanjuan, E., Millon, R., Saavedra, P., Carmona, M, A., Gomes, R. and Fernandez Salguero, J. (2002). Influence of animal and vegetable rennet on the physicochemical characteristics of lospedroches cheese during ripening. Journal of Food Chemistry, 78: 281-289.
Soleimani-Rambod, A., Zomorodi, SH., Naghizadeh Raeisi, S.H., Khosrowshahi asl, A. and Shahidi, S.A. (2018). The Effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coating, 80: 1-13.
· Suárez-Estrella, D., Bresciani, A., Iametti, S., Marengo, M., Ambrogina Pagani, M. A. and Marti, A. (2020). Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant Foods for Human Nutrition, 75: 635-641.
Tang, Y., Li, X., Zhang, B., Chen, P.X. and Liu, R. (2015). Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Genotypes. Food Chemistry, 166: 380-388.
Vega-Galvez, A., Miranda, M., Vergara, J., Uribe, E., Luis Puenteb, L. and Martınez. E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa ), an ancient Andean grain: A review. Journal of the Science of Food and Agriculture; 90: 2541–2547.
Vilcacundo, R., Martínez-Villaluenga, C. and Hernández-Ledesma, B. (2017). Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa) during in vitro simulated gastrointestinal digestion. Journal of Functional Foods, 35: 531-539.
Zhu, N., Sang, S., Jhoo, S., Karwe, M., Rosen, R. and Ho, C. (2002). Triterpene saponins from debittered quinoa (chenopodium quinoa) seeds. Journal of Agriculture and Food Chemistry, 50: 865-867.
