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Year 2021, Volume 7 , Issue 2, Pages 120 - 127 2021-03-03

Effects of different types of herbs on colour and texture properties of Kashar cheese

Engin AYDIN [1] , Zekai TARAKÇI [2]

Abstract

In this study, six types of Kashar cheese, five with added herbs and one without any additives, which is determined as a control sample were produced. Urtica dioica L. (nettle), Petroselinum crispum (parsley), Mentha piperita (mint) and Eruca vesicaria (arugula), Chaerophyllum byzantinum Boiss. (mendek) were added to cheese clot in proportion as 0.1% amounting to 0.1-0.3 cm split particles depending on the milk used. Then, all the cheeses were vacuum-packed and ripened at 7 ±1°C for 3 months, and their L*, a*, b* colour values and textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and elastic parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (P˃0.10), differences regarding the ripening process found out though (P<0.05). 

Keywords

Kashar Cheese, Herb, Colour, Texture

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Details

Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0003-4288-5911
Author: Engin AYDIN
Institution: Giresun University Dereli Vocational College Food Technology Department, Giresun
Country: Turkey

Orcid: 0000-0002-3828-3232
Author: Zekai TARAKÇI (Primary Author)
Institution: Ordu University Agricultural Faculty Food Engineering Department, Ordu
Country: Turkey
Dates

Application Date : May 22, 2020
Acceptance Date : November 13, 2020
Publication Date : March 3, 2021

Cite

Bibtex @research article { jfhs733821, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, pages = {120 - 127}, doi = {10.3153/FH21013}, title = {Effects of different types of herbs on colour and texture properties of Kashar cheese}, key = {cite}, author = {Aydın, Engin and Tarakçı, Zekai} }
APA Aydın, E , Tarakçı, Z . (2021). Effects of different types of herbs on colour and texture properties of Kashar cheese . Food and Health , 7 (2) , 120-127 . DOI: 10.3153/FH21013
MLA Aydın, E , Tarakçı, Z . "Effects of different types of herbs on colour and texture properties of Kashar cheese" . Food and Health 7 (2021 ): 120-127 <http://jfhs.scientificwebjournals.com/en/pub/issue/58210/733821>
Chicago Aydın, E , Tarakçı, Z . "Effects of different types of herbs on colour and texture properties of Kashar cheese". Food and Health 7 (2021 ): 120-127
RIS TY - JOUR T1 - Effects of different types of herbs on colour and texture properties of Kashar cheese AU - Engin Aydın , Zekai Tarakçı Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21013 DO - 10.3153/FH21013 T2 - Food and Health JF - Journal JO - JOR SP - 120 EP - 127 VL - 7 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH21013 UR - https://doi.org/10.3153/FH21013 Y2 - 2020 ER -
EndNote %0 Food and Health Effects of different types of herbs on colour and texture properties of Kashar cheese %A Engin Aydın , Zekai Tarakçı %T Effects of different types of herbs on colour and texture properties of Kashar cheese %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 2 %R doi: 10.3153/FH21013 %U 10.3153/FH21013
ISNAD Aydın, Engin , Tarakçı, Zekai . "Effects of different types of herbs on colour and texture properties of Kashar cheese". Food and Health 7 / 2 (March 2021): 120-127 . https://doi.org/10.3153/FH21013
AMA Aydın E , Tarakçı Z . Effects of different types of herbs on colour and texture properties of Kashar cheese. Food Health. 2021; 7(2): 120-127.
Vancouver Aydın E , Tarakçı Z . Effects of different types of herbs on colour and texture properties of Kashar cheese. Food and Health. 2021; 7(2): 120-127.
IEEE E. Aydın and Z. Tarakçı , "Effects of different types of herbs on colour and texture properties of Kashar cheese", Food and Health, vol. 7, no. 2, pp. 120-127, Mar. 2021, doi:10.3153/FH21013
Authors of the Article
Engin AYDIN [1]
Zekai TARAKÇI [2]
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