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Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2019.11.2.03

Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese

MARIJANA BLAŽIĆ ; Karlovac University of Applied Sciences, J. J. Strossmayer Square No. 9, 47000 Karlovac, Republic of Croatia
ELIZABETA KRALJ ; Karlovac University of Applied Sciences, J. J. Strossmayer Square No. 9, 47000 Karlovac, Republic of Croatia
MARIJA AGIČIĆ ; Croatian Veterinary Institute, Veterinary Institute Vinkovci, I. and J. Kozarac No. 24, 32100 Vinkovci, Republic of Croatia
IRENA PERKOVIĆ ; Croatian Veterinary Institute, Veterinary Institute Vinkovci, I. and J. Kozarac No. 24, 32100 Vinkovci, Republic of Croatia
IVANA KOLIĆ ; Karlovac University of Applied Sciences, J. J. Strossmayer Square No. 9, 47000 Karlovac, Republic of Croatia

Puni tekst: engleski, pdf (622 KB) str. 168-173 preuzimanja: 228* citiraj
APA 6th Edition
BLAŽIĆ, M., KRALJ, E., AGIČIĆ, M., PERKOVIĆ, I. i KOLIĆ, I. (2019). Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese. Croatian journal of food science and technology, 11 (2), 168-173. https://doi.org/10.17508/CJFST.2019.11.2.03
MLA 8th Edition
BLAŽIĆ, MARIJANA, et al. "Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese." Croatian journal of food science and technology, vol. 11, br. 2, 2019, str. 168-173. https://doi.org/10.17508/CJFST.2019.11.2.03. Citirano 23.10.2021.
Chicago 17th Edition
BLAŽIĆ, MARIJANA, ELIZABETA KRALJ, MARIJA AGIČIĆ, IRENA PERKOVIĆ i IVANA KOLIĆ. "Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese." Croatian journal of food science and technology 11, br. 2 (2019): 168-173. https://doi.org/10.17508/CJFST.2019.11.2.03
Harvard
BLAŽIĆ, M., et al. (2019). 'Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese', Croatian journal of food science and technology, 11(2), str. 168-173. https://doi.org/10.17508/CJFST.2019.11.2.03
Vancouver
BLAŽIĆ M, KRALJ E, AGIČIĆ M, PERKOVIĆ I, KOLIĆ I. Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese. Croatian journal of food science and technology [Internet]. 2019 [pristupljeno 23.10.2021.];11(2):168-173. https://doi.org/10.17508/CJFST.2019.11.2.03
IEEE
M. BLAŽIĆ, E. KRALJ, M. AGIČIĆ, I. PERKOVIĆ i I. KOLIĆ, "Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese", Croatian journal of food science and technology, vol.11, br. 2, str. 168-173, 2019. [Online]. https://doi.org/10.17508/CJFST.2019.11.2.03

Sažetak
Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caffeine and fatty acids. During the ageing period, the cheese was dipped into a sweet, freshly-prepared, high-quality coffee drink and coated with a mixture of milled coffee grains and cold pressed pumpkin seed oil to improve the sensory properties of the cheese, but also to improve its nutritional value. It is considered that treated cheese could have greater nutritional and pro-health properties then untreated cheese, due to nutritional and healing properties of pumpkin seed oil and coffee used during the maturation period. Pumpkin seed oil contains carbohydrates, minerals, proteins, and important unsaturated fatty acids, while coffee is rich in antioxidants and helps in the prevention of type 2 diabetes, Parkinson's and Alzheimer's disease, and high cholesterol. To determine the impact of the treatment, the fatty acid and caffeine contents were determined by the GC-FID and the UPLC-DAD method. The cheese treated with pumpkin seed oil and coffee had a higher amount of unsaturated fatty acids (UFA) and a lower amount of saturated fatty acids (SFA) than the untreated cheese. The proportions of long-chain UFA, such as the C18:2n6c (Omega 6) and the C18:3n3 (Omega 3), were higher in the treated cheese than those in the untreated cheese, as well as the C20:1, the C22:2 and the C24:1, which were not detected in the untreated cheese. Caffeine concentration in the treated cheese was 33.08 mg/L.

Ključne riječi
semi-hard cheese; maturation; fatty acid content; caffeine content; pumpkin seed oil treatment; coffee treatment

Hrčak ID: 230353

URI
https://hrcak.srce.hr/230353

Posjeta: 406 *