抽象的
Physicochemical Properties of Rice Powder Added Camembert Cheese during 4 Weeks Ripening
Nam SM
The objectives of this study were to compare physicochemical, rheological and sensory characteristics of rice powder added Camembert cheeses (RPACC) with those of non-supplemented control Camembert cheese (NSCCC) during 4 weeks ripening period. The viable lactobacillus bacteria (LAB) counts after 4 weeks ripening in NSCCC, 1%, 3% and 5% RPAC cheeses were: 1.0 × 108 ± 0.12, 1.3 × 108 ± 0.26, 1.02 × 108 ± 0.15 and 1.02 × 108 ± 0.17 CFU/ml, respectively, indicating that 1% RPACC cheese had the highest viable LAB counts among all RPACC and NSCCC. The level of water soluble nitrogen was also the highest (115.69 µg/g) in 1% RPACC among all cheese groups at 4 weeks aging. Organic acids in all treatment groups decreased as ripening period advanced. Protein degradation occurred most significantly in low molecular weight peptides at 2 weeks ripening in NSCCC and all RPACC cheeses. Compared to three treatment groups (NSCCC, 3 and 5% RPACC), the 1% RPACC contained the lowest unpleasant flavor components among all tested groups, which include goaty, soapy, waxy, musty, rancid, and sour flavors. In textural characteristics, there were substantial drops in hardness (g), gumminess (g) and chewiness (g) at 2 weeks ripening, while hardness and gumminess of NSCCC values were highest throughout the experiment. The 1% RPACC showed the lowest hardness among all treatment groups. At 3-4 weeks ripening, NSCCC showed the lowest cohesiveness, gumminess and chewiness among all treatment groups. With respect to sensory properties, the NSCCC showed higher sensory scores than 1% RPACC and some traits of 3 and 5% RPACC. This suggests that the NSCCC had higher characteristic sensory values of Camembert compared to 1% RPACC, attributable to the dilution effect of the rice powder addition to the RPACC cheeses. The milder Camembert cheese flavor in 1% RPACC may be sought by certain ethnic groups, who are not familiar with the Camembert cheese flavor.
