Extraction Of Functional Polysaccharides From Chickpea (Cicer Arietinum) And Application As Edible Coating On Cheddar Cheese
By: Muhammad Ali Sabir (2008-VA-433)
| Dr. Muhammad Nadeem.
Contributor(s): Dr. Saima Inayat | Prof. Dr. Muhammad Abdullah.
Material type: 
BookPublisher: 2016Description: 36p.Subject(s): Dairy TechnologyDDC classification: 2701-T Dissertation note: Cheddar cheese was collected from the market and coated with three different coatings. All the reagents used in this study were High Performance Liquid Chromatography grade and obtained from Sigma Aldrich, USA. Experiment were performed in completely randomized design. Cheddar cheese was ripened for 60-days for lipolysis and was analyzed at the interval of 30-days interval. Composition of cheese milk and cheese, peroxide value, Iodine value, free fatty acids and changes in fatty acids (short chain and unsaturated fatty acids) composition were determined.
Fat content of all the treatments and control went on decreasing throughout the storage period of 60-days. There was not-significant difference in the protein content of cheddar cheese coated with different coatings.Moisture contents of cheddar cheese coated with different coatings decreased with the decreased ripening period of the cheddar cheese (P>0.05). Free fatty acids increased in all the treatments during the entire ripening period from 0 day to 60 days, the concentration of free fatty acids in all the treatments at all the determination time points were not different from each other and control. There was also increase the peroxide value of control sample from 0 day to 60-day time period of cheese ripening. All the determination frequencies showed that peroxide value of control and experimental samples were not different.Iodine value decreased in control sample day 0 to day 60 continuously, the decline in iodine value of control and experimental samples was not different.Concentration of short-chain, medium-chain and long-chain fatty acid decreased during the ripening period of 60 days but the decline in all the treatments was non-significant.Anisidine value increased in control sample day 0 to day 60 continuously. There also increased the Anisidine value higher in all treatments and control (P>0.05).
These results suggest that galactomannas based coating can be used for the coating of cheddar cheese.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Thesis
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UVAS Library Thesis Section | Veterinary Science | 2701-T (Browse shelf) | Available | 2701-T |
Cheddar cheese was collected from the market and coated with three different coatings. All the reagents used in this study were High Performance Liquid Chromatography grade and obtained from Sigma Aldrich, USA. Experiment were performed in completely randomized design. Cheddar cheese was ripened for 60-days for lipolysis and was analyzed at the interval of 30-days interval. Composition of cheese milk and cheese, peroxide value, Iodine value, free fatty acids and changes in fatty acids (short chain and unsaturated fatty acids) composition were determined.
Fat content of all the treatments and control went on decreasing throughout the storage period of 60-days. There was not-significant difference in the protein content of cheddar cheese coated with different coatings.Moisture contents of cheddar cheese coated with different coatings decreased with the decreased ripening period of the cheddar cheese (P>0.05). Free fatty acids increased in all the treatments during the entire ripening period from 0 day to 60 days, the concentration of free fatty acids in all the treatments at all the determination time points were not different from each other and control. There was also increase the peroxide value of control sample from 0 day to 60-day time period of cheese ripening. All the determination frequencies showed that peroxide value of control and experimental samples were not different.Iodine value decreased in control sample day 0 to day 60 continuously, the decline in iodine value of control and experimental samples was not different.Concentration of short-chain, medium-chain and long-chain fatty acid decreased during the ripening period of 60 days but the decline in all the treatments was non-significant.Anisidine value increased in control sample day 0 to day 60 continuously. There also increased the Anisidine value higher in all treatments and control (P>0.05).
These results suggest that galactomannas based coating can be used for the coating of cheddar cheese.
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