Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Formulation and Processing of Walnuts Processed Cheese
2.2.2. Physicochemical and Functional Analysis
2.2.3. Fatty Acids Profile
2.2.4. Health Lipid Indices
2.2.5. Cheese Microstructure
2.2.6. Sensory Evaluation
2.2.7. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical and Functional Characteristics
3.2. Meltability and Oil Separation
3.3. Fatty Acids Profile of Walnuts Processed Cheeses
3.4. Health-Related Lipids Indices
3.5. Microstructure of Processed Cheese
3.6. Sensory Evaluation
3.7. Principal Components Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Attributes | Samples | |||
---|---|---|---|---|
Control | 5% Walnuts | 10% Walnuts | 15% Walnuts | |
pH | 5.20 ± 0.00 a | 5.13 ± 0.06 ab | 5.07 ± 0.06 bc | 5.00 ± 0.00 c |
Acidity (%) | 1.32 ± 0.08 c | 1.87 ± 0.13 b | 1.95 ± 0.05 b | 2.10 ± 0.02 a |
Moisture (%) | 40.76 ± 0.06 a | 40.63 ± 0.31 a | 38.41 ± 0.27 b | 38.34 ± 0.07 b |
Fat (%) | 28.33 ± 0.29 d | 29.50 ± 0.00 c | 31.67 ± 0.29 b | 32.17 ± 0.29 a |
Protein (%) | 23.03 ± 0.45 b | 23.53 ± 0.30 b | 24.24 ± 0.06 a | 24.45 ± 0.13 a |
Ash (%) | 4.78 ± 0.07 c | 5.02 ± 0.06 b | 5.41 ± 0.02 a | 5.50 ± 0.10 a |
Meltability (%) | 38.33 ± 1.44 a | 21.67 ± 3.82 b | 20.83 ± 2.89 c | 14.17 ±1.44 d |
Oil separation index (%) | 32.47 ± 0.23 a | 28.04 ± 0.11 b | 26.92 ± 0.35 c | 24.66 ± 0.02 d |
Fatty Acids | Samples | |||
---|---|---|---|---|
Control | 5% Walnuts | 10% Walnuts | 15% Walnuts | |
Saturated fatty acids (SFA %) | ||||
Caproic acid (C6:0) | 3.21 ± 0.27 a | 2.41 ± 0.01 c | 2.45 ± 0.01 c | 2.76 ± 0.02 b |
Caprylic acid (C8:0) | 4.27 ± 0.30 a | 2.87 ± 0.04 b | 2.27 ± 0.05 d | 2.56 ± 0.03 c |
Capric acid (C10:0) | 5.91 ± 0.40 a | 3.17 ± 0.03 d | 3.44 ± 0.06 c | 4.70 ± 0.02 b |
Lauric acid (C12:0) | 6.33 ± 0.37 a | 0.95 ± 0.05 c | 3.62 ± 0.01 b | 3.63 ± 0.01 b |
Myristic acid (C14:0) | 11.74 ± 0.26 a | 6.89 ± 0.02 b | 5.75 ± 002 c | 4.74 ± 0.04 d |
Palmitic acid (C16:0) | 16.78 ± 0.25 a | 10.04 ± 0.07 b | 8.69 ± 0.08 d | 9.02 ± 0.05 c |
Margaric acid (C17:0) | 1.62 ± 0.28 a | 0.57 ± 0.09 d | 1.37 ± 0.05 b | 0.77 ± 0.09 c |
Stearic acid (C18:0) | 7.82 ± 0.29 a | 6.25 ± 0.01 b | 5.24 ± 0.06 c | 4.82 ± 0.06 d |
Arachidic acid (C20:0) | 0.10 ± 0.01 a | 0.09 ± 0.01 a | 0.11 ± 0.01 a | 0.12 ± 0.02 a |
Unsaturated fatty acids (USFA %) | ||||
Palmitoleic acid (C16:1) | 4.17 ± 0.12 c | 5.49 ± 0.49 b | 5.57 ± 0.45 b | 6.32 ± 0.12 a |
Oleic acid (C18:1) | 3.59 ± 0.18 d | 8.49 ± 0.35 c | 8.64 ± 0.40 b | 9.24 ± 0.35 a |
Linoleic acid (C18:2) ω6 | 1.69 ± 0.45 d | 6.51 ± 0.66 c | 8.60 ± 0.45 b | 9.02 ± 0.66 a |
Linolenic acid (C18:3) ω3 | 0.82 ± 0.25 d | 11.38 ± 0.44 c | 13.85 ± 0.45 b | 14.61 ± 0.33 a |
Arachidonic acid (C20:4) | 0.10 ± 0.45 c | 0.09 ± 0.22 b | 0.08 ± 0.19 b | 0.30 ± 0.15 a |
Indices | Samples | |||
---|---|---|---|---|
Control | 5% Walnuts | 10% Walnuts | 15% Walnuts | |
Σ SFA (%) | 57.88 ± 0.24 a | 33.24 ± 0.25 b | 32.76 ± 0.26 c | 33.12 ± 0.28 b |
Σ USFA (%) | 10.37 ± 0.26 d | 31.96 ± 0.23 c | 36.74 ± 0.14 b | 39.49 ± 0.15 a |
Σ MUFA (%) | 7.76 ± 0.24 d | 13.98 ± 0.13 c | 14.21 ± 0.16 b | 15.56 ± 0.18 a |
Σ PUFA (%) | 2.61 ± 0.22 d | 17.98 ± 0.21 c | 22.53 ± 0.12 b | 23.93 ± 0.27 a |
USFA/SFA ratio | 0.18 ± 0.21 d | 0.96 ± 0.16 c | 1.12 ± 0.11 b | 1.31 ± 0.09 a |
PUFA/MUFA ratio | 0.33 ± 0.09 c | 1.28 ± 0.16 b | 1.58 ± 0.13 a | 1.54 ± 0.13 a |
PUFA/SFA ratio | 0.04 ± 0.18 c | 0.54 ± 0.13 b | 0.68 ± 0.15 a | 0.72 ± 0.16 a |
ω6/ω3 ratio | 2.06 ± 0.12 a | 0.57 ± 0.15 b | 0.62 ± 0.09 b | 0.61 ± 0.11 b |
Desirable fatty acids (DFA) (%) | 18.19 ± 0.21 d | 38.21 ± 0.22 c | 41.98 ± 0.19 b | 44.29 ± 0.13 a |
Atherogenic index (AI) (%) | 6.85 ± 0.01 a | 1.21 ± 0.02 b | 0.96 ± 0.00 c | 0.80 ± 0.01 d |
Thrombogenic index (TI) (%) | 4.74 ± 0.09 a | 0.50 ± 0.08 b | 0.36 ± 0.01 c | 0.32 ± 0.01 c |
Attribute | Samples | |||
---|---|---|---|---|
Control | 5% Walnuts | 10% Walnuts | 15% Walnuts | |
Appearance | 7.00 ± 0.47 c | 8.60 ± 0.52 a | 8.20 ± 0.63 ab | 7.90 ± 0.57 b |
Texture | 7.20 ± 0.42 c | 8.80 ± 0.42 a | 8.70 ± 0.48 a | 7.90 ± 0.57 b |
Taste | 6.90 ± 0.32 c | 8.80 ± 0.42 a | 8.60 ± 0.52 a | 8.40 ± 0.52 b |
Smell | 6.70 ± 0.67 c | 8.90 ± 0.32 a | 8.80 ± 0.42 a | 8.60 ± 0.52 b |
Overall acceptability | 27.80 ± 0.92 c | 35.10 ± 1.20 a | 34.30 ± 1.25 a | 33.10 ± 1.20 b |
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Abbas, K.A.; Abdelmontaleb, H.S.; Hamdy, S.M.; Aït-Kaddour, A. Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses. Foods 2021, 10, 2274. https://doi.org/10.3390/foods10102274
Abbas KA, Abdelmontaleb HS, Hamdy SM, Aït-Kaddour A. Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses. Foods. 2021; 10(10):2274. https://doi.org/10.3390/foods10102274
Chicago/Turabian StyleAbbas, Khaled A., Hani S. Abdelmontaleb, Shaimaa M. Hamdy, and Abderrahmane Aït-Kaddour. 2021. "Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses" Foods 10, no. 10: 2274. https://doi.org/10.3390/foods10102274
APA StyleAbbas, K. A., Abdelmontaleb, H. S., Hamdy, S. M., & Aït-Kaddour, A. (2021). Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses. Foods, 10(10), 2274. https://doi.org/10.3390/foods10102274