Antioxidant Charactristics And Lipolysis Of Gouda Cheese Fortified With Mango (Mangifera Indica L.) Kernel Oil
By: Sadaqat Ali (2010-VA-374)
| Dr. Muhammad Nadeem.
Contributor(s): Dr. Muhammad Ayaz | Dr. Naveed ul Haq.
Material type: 
BookPublisher: 2016Description: 43p.Subject(s): Dairy TechnologyDDC classification: 2638-T 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Thesis
|
UVAS Library Thesis Section | Veterinary Science | 2638-T (Browse shelf) | Available | 2638-T |
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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.
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