18F-9 |
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M. GUTIERREZ1, W. Prinyawiwatkul1, C. A. Boeneke2, M. E. Janes1, and Z. Xu1. (1) Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200, (2) Dept. of Dairy Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803 Health benefits from Rice Bran Oil (RBO) have been extensively studied in humans. Gamma-oryzanol (polyphenolic compound resembling tocopherol) in RBO possesses antioxidative properties. Oryzanol may simultaneously enhance shelf life of foods containing fats processed at high temperatures, and provide health benefits (that is, decreasing total cholesterol, LDL-cholesterol, and triglyceride levels in plasma lipids). We successfully developed cheddar cheese containing gamma-oryzanol. This study evaluated effects of gamma-oryzanol on the quality of functional cheddar cheese product during the five-month ripening process. Cheddar cheeses with (CHGO) or without (CH) gamma-oryzanol (100mg per 28g serving size) were prepared in duplicate with strains of Lactococcus lactic subsp. cremoris and subsp. lactis, stored for five months at 40 °F and 85% RH, and drawn monthly for evaluation of color, texture profile, microbial growth, bacterial identification by polymerase chain reaction (PCR), gamma-oryzanol retention, and moisture content. Sensory difference (using R-index), consumer acceptance (using a 9-point hedonic scale), and purchase decision (using a binomial scale) were evaluated for CHGO and CH after five-month storage. Data were statistically analyzed (α=0.05). Gamma-oryzanol in cheddar cheese caused some quality changes during four-month storage, and gamma-oryzanol levels were well retained. Significant differences in cohesiveness and chewiness between CHGO and CH were observed after three-month storage. Yeasts/molds and E. coli were not present during storage, and coliform counts were nondetectable in CHGO after three-month storage. PCR indicated that both culture strains were present after four-month storage. R-indices (> 66%) indicated that consumers were able to differentiate CHGO from CH at four-month storage. Appearance, texture, taste, and hardness were the most discriminating sensory attributes. Overall liking was the most critical and determined purchase intent, and the purchase intent of CHGO significantly increased (0.3 times higher) after consumers had been informed of health benefits from gamma-oryzanol. This study demonstrated the feasibility of producing cheddar cheese containing gamma-oryzanol acceptable to consumers with market potential.
Session 18F, Product Development: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |