Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

作者：Prikryl Jakub; Hajek Tomas; Svecova Blanka; Salek Richardos Nikolaos; Cernikova Michaela; Cervenka Libor^*; Bunka Frantisek

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2018, 87: 266-271.

DOI：10.1016/j.lwt.2017.08.093

• Processed cheese
• Flavonoids
• Melting condition
• Antioxidants

Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 degrees C and 90 degrees C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P < 0.01) while rutin degradation was more affected by melting temperature (P < 0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples.

• 出版日期2018-1