Antioxidant and Some Quality Characteristics of Cheeses Manufactured Using Soy Drink

Year 2020, Volume: 3 Issue: 1, 24 - 31, 06.10.2020

Mehtap Er Kemal , Hasan Temiz

https://doi.org/10.35206/jan.769935

Abstract

Plant-based milk substitutes have increasingly consumed around the world owing to its a good deal of human health positive effects. Cow's milk allergy, lactose-intolerance, calorie anxiety, and the prevalence of hypercholesterolemia, vegan diets play an essential role in preferring consumers towards these products. Products with plant-based substitutes, nutritionally deficient but rich in bioactive ingredients, can be great options for improving health. We investigated the changes in some chemical properties of cheeses producing from cow's milk containing 0%, 15%, and 25% soy drink in this study. FRAP values of cheeses containing 0%, 15%, and 25% soy drink were measured as 2390,76±44,37, 3367,69±32,63, 3993,84±13,05 µmol Trolox/g cheese, respectively. Due to an increased concentration of soy drink substitutes, their antioxidant activities were increased, but the dry matters of cheeses gradually were decreased. Cheese, which contains 25% soy drink, was found to be approximately two times the antioxidant activity of cheese without soy drink. This work is a preliminary study for soy drink substitution for cheese manufacture.

Keywords

Cheese, Soy drink, Antioxidant activity

Supporting Institution

ON DOKUZ MAYIS UNIVERSITY

Project Number

PYO.MUH.1901.18.009

References

• AOAC (1990). Official methods of analysis, 15th ed.Association of official analytical chemists, Washington, DC, USA.
• AOAC (2005) Official method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC, Method 935.14 and 992.24.
• Aydar, E. F., Tutuncu, S., & Ozcelik, B. (2020). Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 70, 103975. doi: 10.1016/j.jff.2020.103975
• Benzie, I. F. F., & Szeto, Y. T. (1999). Total Antioxidant Capacity of Teas by the Ferric Reducing/Antioxidant Power Assay. Journal of Agricultural and Food Chemistry, 47(2), 633–636. doi: 10.1021/jf9807768
• Elsamani, M. O., Habbani, S. S., Babiker, E. E., & Mohamed Ahmed, I. A. (2014). Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk. LWT - Food Science and Technology, 59(1), 553–559. doi: 10.1016/j.lwt.2014.04.027
• Filho, M. L. de M., Hirozawa, S. S., Prudencio, S. H., Ida, E. I., & Garcia, S. (2014). Petit suisse from black soybean: Bioactive compounds and antioxidant properties during development process. International Journal of Food Sciences and Nutrition, 65(4), 470–475. doi: 10.3109/09637486.2014.880668
• Giri, S. K., Tripathi, M. K., & Kotwaliwale, N. (2018). Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread. Journal of Food Science and Technology, 55(5), 1667–1674. doi: 10.1007/s13197-018-3078-1
• Hussein, Suleiman, Ilesanmi, & Sanusi, (2016). Chemical composition and sensory qualities of West African soft cheese (warankashi) produced from blends of cow milk and soy milk. Nigerian Journal of Tropical Agriculture, Vol. 16, 2016 (79-89)
• Li, Q., Xia, Y., Zhou, L., & Xie, J. (2013). Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads. Food and Bioproducts Processing, 91(4), 429–439. doi: 10.1016/j.fbp.2013.03.001
• Mäkinen, O. E., Uniacke-Lowe, T., O’Mahony, J. A., & Arendt, E. K. (2015). Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. Food Chemistry, 168, 630–638. doi: 10.1016/j.foodchem.2014.07.036
• Matias, N. S., Bedani, R., Castro, I. A., & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59(1), 411–417. doi: 10.1016/j.lwt.2014.05.054
• Rinaldoni, A. N., Campderrós, M. E., & Pérez Padilla, A. (2012). Physico-chemical and sensory properties of yogurt from ultrafiltreted soy milk concentrate added with inulin. LWT - Food Science and Technology, 45(2), 142–147. doi: 10.1016/j.lwt.2011.09.009
• Sahingil, D., Hayaloglu, A. A., Kirmaci, H. A., Özer, B., & Simsek, O. (2014). Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. Journal of Dairy Research, 81(4), 394–402. doi: 10.1017/S0022029914000326
• Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 53(9), 3408–3423. doi: 10.1007/s13197-016-2328-3
• Silva, A. R. A., Silva, M. M. N., & Ribeiro, B. D. (2020). Health issues and technological aspects of plant-based alternative milk. Food Research International, 131, 108972. doi: 10.1016/j.foodres.2019.108972
• Singh, B. P., Vij, S., Hati, S., Singh, D., & Bhushan, B. (2016). Bio-functional significance of soybean based food products. Dairy and Food Product Technology, BIOTECH BOOKS.
• Ting, C.-H., Kuo, F.-J., Lien, C.-C., & Sheng, C.-T. (2009). Use of ultrasound for characterising the gelation process in heat induced CaSO4·2H2O tofu curd. Journal of Food Engineering, 93(1), 101–107. doi: 10.1016/j.jfoodeng.2009.01.015
• Vanga, S. K., & Raghavan, V. (2018). How well do plant based alternatives fare nutritionally compared to cow’s milk? Journal of Food Science and Technology, 55(1), 10–20. doi: 10.1007/s13197-017-2915-y
• Zujko, M. E., & Witkowska, A. M. (2014b). Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds. International Journal of Food Properties, 17(1), 86–92. doi: 10.1080/10942912.2011.614984