67B-10 |
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B. L. GADIYARAM, J. H. Lee, I. C. Blackman, and Y. W. Park. Agricultural Research Station, Fort Valley State University, 1005 State University Drive, Fort Valley, GA 31030-4313 Vitamin E, a biological antioxidant, functions as a scavenger of free radicals, which prevents lipid peroxidation, aging and atherosclerosis. Feasibility of a-tocopherol addition to cheeses during manufacture to control changes in lipids and organic acids has little been studied. The study was conducted to evaluate the effect of a-tocopherol addition to soft goat cheese on levels of conjugated dienoic acid (CDA), organic acids and lipolysis during extended refrigerated storage. Five batches of plain soft goat cheeses were manufactured at the University dairy pilot plant. Upon draining the whey, curds of each batch were divided into 3 portions. One portion served as nontreated control, and the other two were made as treated groups by adding 32.15 and 321.5 mg a-tocopherol /g curd, respectively. The experimental cheeses were immediately placed at 4oC refrigerator for 0, 14, 28, 35 and 42 days. All cheeses were analyzed for changes in tocopherol, CDA, organic acids, acid degree value (ADV), and pH. Organic acids were quantified using a HPLC (Hewlett Packard; LC-1100 series). Vitamin E content was significantly (P<0.05) reduced by storage period. Vitamin E addition significantly (P<0.05) lowered ADV (decreased lipolysis), while storage time increased ADV. The CDA content was not affected by a-tocopherol nor by storage time. Total 16 organic acid peaks were observed of which 9 were positively identified, where lactic and butyric acid were the most prominent. Lactic acid significantly (P<0.05) increased in vitamin E added cheeses as compared with the control. No other relations were found between levels of a-tocopherol and those of other organic acids in the cheeses. The addition of vitamin E to the soft goat cheeses appeared to curb lipolysis, whereas no significant influence was observed in CDA and organic acid contents, suggesting that shelf-life of the cheese could be extended by vitamin E treatment in cheeses.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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