search for




 

Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules
Korean J. Food Sci. An. 2017;37:833-839
Published online December 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Yoo Kyeong Kim†*, Myoung Soo Nam1†, and Hyoung Churl Bae1

Department of Home Economics Education, Kyungpook National University, Daegu 41566, Korea
1Division of Animal Resource Science, Chungnam National University, Daejeon 34134, Korea
Correspondence to: Yoo Kyeong Kim
Department of Home Economics Education, Kyungpook National University, Daegu 41566, Korea
Tel: +82-53-950-5929 Fax: +82-53-950-5924 E-mail: yookim@knu.ac.kr
These authors contributed equally to this work.
Received September 6, 2017; Revised October 23, 2017; Accepted October 24, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
In this study, the physicochemical and sensory properties of Gouda cheese supplemented with microcapsules of chili pepper extract were evaluated. Microcapsules of pepper extract were prepared by coacervation technique using gum acacia-gelatin wall and chili pepper oil core. Changes in pH, lactic acid bacteria (LAB) population, and free amino acid (FAA) content after supplementation of Gouda cheese with chili pepper capsules were monitored during ripening. Texture and sensory characteristics of the Gouda cheese ripened for 6 months were evaluated. The supplementation of pepper extract microcapsules (0.5% or 1%, w/w) did not influence the pH values and LAB content of the Gouda cheese (P<0.05) during the ripening period. While the content of total FAA increased with the ripening process in all the cheese groups (P<0.05), no significant difference (P<0.05) in the content of total FAA was observed among the sample groups at each time point. The addition of pepper extract microcapsules (1%, w/w) to Gouda cheese significantly decreased hardness (P<0.05) and negatively affected sensory attributes in terms of taste and texture (P<0.05). The results demonstrated that supplementation with 0.5% pepper extract microcapsules could provide additional bioactive ingredients, along with maintenance of the quality of Gouda cheese.
Keywords : Gouda cheese, microcapsules, pepper extract, physicochemical properties, sensory characteristics


February 2018, 38 (1)