Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/9312
Title: Effect of plant extracts of Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski Kachkaval cheese
Authors: Kurćubić, Vladimir
Vujić, Jelena
Iliĉić M.
Vranić D.
Vesković Moračanin S.
Mašković, Pavle
Issue Date: 2015
Abstract: © 2015, Association of Chemists and Chemical Engineers of Serbia. All rights reserved. The aim of our study was to evaluate the impact of cheese (Pirotski Kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski Kachkaval was undertaken. Antioxidant activity of conventional and fortified cheese was evaluated by five contemporary and compatible methods, and revealed a slight emphasis on phenol-linked antioxidant activity of fortified samples of cheese in comparison to samples of the control group. Fortified Pirotski Kachkaval had higher sensory evaluation scores than the controls. Statistically significant (P < 0.05) changes were observed in moisture content and total solids of control and modified series of cheese, but other parameters did not differ significantly (P > 0.05).
URI: https://scidar.kg.ac.rs/handle/123456789/9312
Type: article
DOI: 10.2298/HEMIND140129025K
ISSN: 0367-598X
SCOPUS: 2-s2.0-84923672979
Appears in Collections:Faculty of Agronomy, Čačak

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