Antioxidant Charactristics And Lipolysis Of Gouda Cheese Fortified With Mango (Mangifera Indica L.) Kernel Oil (Record no. 9852)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02862nam a22002057a 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20161215121522.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 161215b2016 xxu||||| |||| 00| 0 eng d |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 2638-T |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Sadaqat Ali (2010-VA-374) |
| 110 ## - MAIN ENTRY--CORPORATE NAME | |
| Location of meeting | Dr. Muhammad Nadeem |
| 245 ## - TITLE STATEMENT | |
| Title | Antioxidant Charactristics And Lipolysis Of Gouda Cheese Fortified With Mango (Mangifera Indica L.) Kernel Oil |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Year of publication | 2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 43p.; |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | Oil from mango kernels was extracted by mechanical expression and solvent extraction (nhexane). Mechanically expressed and solvent extracted oil was pooled for using in Gouda cheese. Mango kernel oil was added in cheese milk at 5%, 10%, 15% and 20% concentration; control was comprised of 100% milk fat. Mango kernel oil and freshly prepared Gouda cheese fortified with mango kernel oil was characterized for total phenolic contents, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, nitric oxide free radical scavenging activity and total flavonoids. Ripening of Gouda cheese was carried out for 3 months at 8±2oC; fat, protein, ash, moisture content were estimated at 0, 45 and 90 days of ripening Fat, protein and moisture content in cheese were determined at 0, 45 and 90 days of ripening. Free fatty acids, peroxide value, iodine value and cholesterol in Gouda samples were analyzed for interval of 45 days by using the standard methods. Fatty acid composition of fresh and 3 months stored Gouda cheese was determined on a Gas Chromatograph. Each treatment was replicated three times, each sample was analyzed three times and Experiment was planned in a completely randomized design, two ways analysis of variance technique was used to determine the effect of treatment, storage and their interaction. Duncan Multiple Range Test was used to denote the significant difference among the treatments (Steel et al. 1997). This novel research work opened a new strategy for the development of functional foods, application of mango kernel oil in complex food substrates with efficient waste utilization. Fortification of Gouda cheese with mango kernel oil significantly improved the 2, 2-diphenyl-1- picrylhydrazyl free radical scavenging activity and total phenolic contents, increased total flavonoids. Cheese fortified with mango kernel oil revealed the existence of mangiferin, Sammary 44 catechin, quercetin caffeic acid and chlorogenic acid. Lipolytic changes in the cheese fortified with mango kernel oil up to 10% concentration was similar to that of control with no difference in sensory attributes. So Antioxidant characteristics of cheese can be improved through mango kernel oil fortification. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Dairy Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Muhammad Ayaz |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Dr. Naveed ul Haq |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Thesis |
| Damaged status | Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | UVAS Library | UVAS Library | Thesis Section | 2016-12-15 | 2638-T | 2638-T | Thesis |