chemical evaluation of processed cheese enriched with docosahexaenoic acid master of ...

122 Pages·2014·10.03 MB·English

CHEMICAL EVALUATION OF PROCESSED CHEESE
ENRICHED WITH DOCOSAHEXAENOIC ACID

THESIS SUBMITTED TO THE
NATIONAL DAIRY RESEARCH INSTITUTE, KARNAL
(DEEMED UNIVERSITY)
IN PARTIAL FULFILMENT OF THE REQUIREMENTS
FOR THE AWARD OF THE DEGREE

MASTER OF TECHNOLOGY
IN
DAIRY CHEMISTRY

BY

Rathod Sandip Bhikhabhai
(B.Tech. Dairy Technology)

DAIRY CHEMISTRY DIVISION
NATIONAL DAIRY RESEARCH INSTITUTE
(I.C.A.R.)
KARNAL-132001 (HARYANA), INDIA
2014

Regn. No. 2021205

DEDICATED
TO MY BELOVED
YOUNGER SISTER
POOJA
Acknowledgements

It has been my privilege and honour to have been under the sagacious tutelage of Dr. Raman Seth,
Principal Scientist, Dairy Chemistry Division, National Dairy Research Institute, Karnal. He has steered
my research with exhaustive knowledge and has practised immeasurable patience towards my flaws and
omissions that may have been committed during the research. I am proud to have been product of his
brilliance and dexterity.
I owe many thanks to the members of the Advisory Committee namely; Dr. Darshan Lal (Principal
Scientist, DC), Dr. Rajan Sharma (Principal Scientist, DC), Dr. S.K. Kanawjia (Principal Scientist, DT)
and Dr. A.K. Singh (Senior Scientist, DT) without whose involvement the completion of this report would
have been far from possible.
I am deeply obliged to Dr. A.K. Srivastava, Director, NDRI, Karnal and Dr. G.R. Patil, Joint
Director, NDRI, Karnal for equipping my research with all the necessary facilities, thus enabling me to
pursue my investigation in a hassle – free environment.
I am extremely grateful to Dr. Bimlesh Mann, Head, Dairy Chemistry Division, Dr. Vivek
Sharma, Dr. Sumita Arora, and Dr. Rajesh Bajaj for their valuable suggestions, constructive criticism and
timely help during the entire period of study.
A special mention of Ms. Ekkta Singh is due. During the span of the study, she has been my batch
– mate cum lab – mate and most importantly, a friend and I genuinely thank her for her constant help,
unending motivation and genuine support throughout the course – work and research – work.
Sweet memories shared with Brajesh, Avinash, Ashok, Apurva, Alka, Pooja, Trishul. Nice ambiance
provided by my seniors Naveen Sir, Harish sir, Sonam ma’am, Ruby ma’am, Sneha ma’am are
unforgettable. I would like to mention some of my juniors Kashyap, Amir, Yogesh, Hriday, Bhavesh, who
made my stay here pleasant. I thank them for their ineffable love, care and affection showered upon me all
these days. I also thank to all my batch-mates for their caring and enjoyable moments I spent with them.
Words are not sufficient to express my love and gratitude for my Mummy-Papa, my Foi-Fua, my
younger sister Pooja and all my relatives for their love, affection, encouragements and blessings. My
Friends back home, Keyur, Shyam, Umang, Siddharth, Maulik, Bhavi, Rajvi, Sneha. I thank all of them
for their support and faith in me.
I would like to give special mention to Ms. Shobhana Menon, for always believing in me and
providing me her constant help and support whenever required, for that I am greatly thankful to her.
I owe it to my Junior Research Fellowship Programme for this deeply enriching and educating
experience at Karnal and I can only hope that I may be able to do justice to the concepts and fundamentals
taught to me by practically implementing them and rendering good use out of my education at NDRI. I
also take this opportunity to thank DSM Nutritional Products, USA, for providing me Algal oil “Life’s
DHA”, a requisite component, without which the completion of this study would have been unfathomable.
Lastly, I am deeply indebted to all, who may have not been directly a part of this research but
have certainly been a significant part of my life. I thank them for their understanding, care and continuing
support.

Place: Karnal
Date: 24/07/2014 (Sandip Bhikhabhai Rathod)
Abstract
Omega-3 fatty acids, are essential fatty acids, are necessary for the human health. The
omega-3 fatty acids intake of Indian population is far below the recommendation due to diet
patterns. Docosahexaenoic Acid (DHA) is very important for brain development, visual health
and neonatal development. Algal oil is an abundant source of DHA which is also vegetarian.
DHA also have health benefits against Cardio-Vascular Diseases, Cancer, Hypertension,
Arthritis etc. Human body can synthesis very small amount of DHA from ALA which is
insufficient for daily requirement of DHA i.e. 200 mg/day recommended by WHO. In present
study processed cheese have been enriched with DHA rich algal oil obtained from marine
micro algae Schizochytrium sp. Algal oil at different level i.e. 1%, 2%, 3% and 4% were added
in processed cheese during manufacturing process. Based on the sensory evaluation of algal
oil enriched processed cheese, cheese enriched with 4% of algal oil was eliminated.
Processed cheese enriched with algal oil was manufactured with 1%, 2% and 3% levels
respectively. Processed cheese was analysed for the compositional changes during storage
at refrigerated condition i.e. 4oC. During storage it was observed that free fatty acids
remained almost constant up to first 21 days and then increased progressively. Acid Degree
Value and Peroxide Value also increased significantly (p<0.05) during storage at different
levels of algal oil. TBA Value differs significantly (p<0.05) with level of oil, but during storage
it increased for first week then decreases and again increased from the 3rd week. Moisture
content of the processed cheese during storage decreased significantly (p<0.05). In Sensory
evaluation, all scores decreases significantly (p<0.05) during storage but the product was
acceptable with respect to Flavour, Body & Texture and Colour & Appearance when
compared with control. Texture Profile parameters of product showed significant differences
during storage and with different levels of oil. The GLC analysis of Algal oil enriched
processed cheese showed a gradual decrease in %DHA content irrespective of the level of
addition of Algal oil. It was also found that algal oil addition at 3% in processed cheese meets
more than 80% of the required level of RDA. Thus it can be concluded that Docosahexaenoic
Acid rich Algal oil remained stable in processed cheese during storage at refrigerated
condition and showed good sensory acceptability.
डोकसाहेक्साइनोइक एससड से सभद्धृ प्रसंस्कृ त चीज़ का यासामसनक
भूलमांकन
शोध छात्र भुख्म सराहकाय विबाग
संदीऩ याठोड डॉ. यभन सेठ डेयी यसामन
साराांश
ओभेगा -3 पैटी एससड, भानि स्िास््म के सरए आिश्मक पैटी एससड होते हैं. बायतीम जनसंख्मा का आहाय
ऩैटन न की िजह से ओभेगा -3 पैटी एससड का सेिन ससपारयश से नीचे है. डोकसाहेक्साइनोइक एससड (डीएचए)
भस्स्तष्क के विकास, दृश्म स्िास््म औय निजात विकास के सरए फहुत भहत्िऩूर् नहै. शैिार तेर बी शाकाहायी है
जो डीएचए का एक प्रचयु स्रोत है. डीएचए से हृदम योगों के स्िराप स्िास्थम् राब हो, कैंसय, उच्च यक्तचाऩ,
गठठमा आठद. डब्ललमूएचओ की ससपारयश मानी 200 सभरीग्राभ / ठदन डीएचए भानि शयीय की दैसनक
आिश्मकता के सरए अऩमाप्तन है, जो एएरए से डीएचए की फहुत छोटी यासश संश्लेषर् कय सकत े हैं. ितभन ान
अध्ममन प्रसंस्कृत चीज़ भें सभुद्री सूक्ष्भ शैिार स्स्कज़ोचीवत्रउभ् सऩा. से प्राप्त डीएचए अभीय शैिार तेर से
विसबन्न स्तय मानी 1%, 2%, 3% औय 4% ऩय सभद्धृ ठकमा गमा है. शैिार तेर के साथ विसनभार्न प्रठिमा के
दौयान प्रसंस्कृत चीज़ भें जोडा गमा था. शैिार तेर का संिेदी भूलमांकन के आधाय ऩय काई के तेर के 4% से सभद्धृ
सभद्धृ प्रसंस्कृत चीज़, चीज़ का सपामा कय ठदमा गमा था. शैिार तेर से सभद्धृ प्रसंस्कृत चीज़ िभश् 1%, 2%
औय 3% के स्तय के साथ सनसभतन ठकमा गमा था. प्रसंस्कृत चीज़ मानी 4 oसी प्रशीसतत हारत भें बंडायर् के दौयान
कम्ऩोससशनर ऩरयितनन के सरए विश्लेषर् बंडायर् के दौयान मह भुक्त पैटी एससड ऩहरे 21 ठदनों तक रगबग
स्स्थय फने यहे औय उसके फाद उत्तयोत्तय िवृद्ध हुई है ठक देिा गमा था. एससड ठडग्री भूलम औय ऩेयोक्साइड भूलम बी
शैिार तेर के विसबन्न स्तय ऩय बंडायर् के दौयान (p<0.05) कापी फढ़ गमा. टीफीए भूलम तेर के स्तय के साथ
कापी (p<0.05) अरग है, रेठकन बंडायर् के दौयान मह तो कभ हो जाती है औय ठपय 3 सप्ताह से फढ़ जाती है. ऩहर े
सप्ताह के सरए फढ़ जाती है. बंडायर् के दौयान प्रसंस्कृत चीज़ की नभी साभग्री (p<0.05) भें कापी कभी आई ऩामा
गमा था. संिेदी भूलमांकन भें, सबी स्कोय बंडायर् के दौयान (p<0.05) कापी कभ हो जाती है, रेठकन उत्ऩाद
स्िाद, शयीय औय फनािट औय यंग औय सनमंत्रर् के साथ तुरना भें उऩस्स्थसत के संफंध भें स्िीकाम नथा. उत्ऩाद की
फनािट प्रोफाइर भाऩदंड बंडायर् के दौयान औय तेर के विसबन्न स्तय के साथ भहत्िऩूर् नअतं य ठदिामा. शैिार
तेर सभद्धृ प्रसंस्कृत चीज़ की GLC विश्लेषर् ऩय ध्मान ठदए वफना शैिार तेर के अरािा के स्तय का% डीएचए
साभग्री भें एक िसभक कभी देिी गई. मह बी प्रसंस्कृत चीज़ भें 3% से कभ शैिार तेर के दय के साथ आयडीए के
अऩेस्ऺत स्तय से असधक से असधक ८० प्रसतशत से सभरता है. इस प्रकाय मह मह सनष्कष नसनकारा जा सकता है
ठक डोकसाहेक्साइनोइक एससड अभीय डीएचए तेर प्रशीसतत हारत भें बंडायर् के दौयान प्रसंस्कृत चीज़ भें स्स्थय
फने यहे औय अच्छा संिेदी स्िीकामतन ा से ऩता चरा है.
Contents
Chapter No. Title Page No.
1 INTRODUCTION 1-4
1.1 Cheese : Indian Scenario 1
1.2 Processed cheese products 1
1.3 Docosahexaenoic Acid 3
1.4 Health benefits of Docosahexaenoic Acid 3
Enrichment of processed cheese with Docosahexaenoic
1.5 4
acid
2. REVIEW OF LITURATURE 5-35
2.1 Processed cheese 5-12
2.1.1 Overview 5
2.1.2 Status of Processed cheese 6
2.1.3 Definition and classification 6
2.1.4 Processed cheese : Manufacture Process
2.1.4.1 Ingredient selection and Formulation 8
2.1.4.2 Processed cheese processing 11
2.2 Docosahexaenoic Acid (DHA) 12-20
2.2.1 Fats intake in diet 12
2.2.2 Fatty acids 13
2.2.3 Omega-3 fatty acids 13
2.2.4 Role of Omega-3 fatty acids and Healthy adults 15
2.2.5 Nutritional considerations of DHA 17
2.2.6 Metabolism 18
2.2.7 Recommended intake 20
2.3 Health benefits of Omega-3 fatty acids 20-28
2.3.1 Eyes and Brain health 22
2.3.2 Cardiovascular health 24
2.3.3 Cancer 25
2.3.4 Inflammation and Auto-immune diseases 26
2.4 Enrichment of Omega-3 fatty acids in food products 28-33
2.4.1 Enrichment of Omega-3 fatty acids in dairy products 29
2.4.1.1 Omega-3 fortification in milk 32
2.5 Oxidative stability of Omega-3 enriched products 33-34
2.6 Sensory evaluation of Omega-3 fatty acid foods 34-35
3 MATERIALS AND METHODS 36-53
3.1 Chemicals and Reagents 36-39
3.1.1 Chemicals 36
3.1.2 Reagents 36
3.2 Equipments 39
3.3 Materials 39-41
3.3.1 Cheddar cheese 39
3.3.2 Emulsifying salts 40
3.3.3 Docosahexaenoic Acid (DHA) 40
3.3.4 Sodium Chloride (NaCl) 41
Method for manufacturing processed cheese enriched
3.4 41
with Docosahexaenoic Acid(DHA)
3.5 Methods for Analysis 42
3.5.1 Chemical Analysis of Cheddar Cheese 42
3.5.1.1 Determination of fat content in Cheddar cheese 42
3.5.1.2 Determination of moisture content in Cheddar cheese 43
Analysis of Processed cheese enriched with
3.5.2 44
Docosahexaenoic Acid (DHA)
3.5.2.1 Gross Composition 44
3.5.2.1.1 Moisture/ Total Solids 44
3.5.2.1.2 Fat 44
3.5.2.1.3 Total Protein 44
3.5.2.2 Physico-chemical parameters 45
3.5.2.2.1 Free Fatty Acids 45
3.5.2.2.2 Acid Degree Value 46
3.5.2.2.3 Peroxide Value 47
3.5.2.2.4 TBA (2-thiobarbituric acid) Value 47
3.5.2.2.5 Total Soluble Protein 48
3.5.2.3 Fatty Acids Profile 49
3.5.2.3.1 Preparation of Methyl Esters 49
3.5.2.3.1 Operating Parameters of GLC 50
3.5.2.4 Texture Profile Analysis 51
3.5.2.5 Sensory Evaluation 53
4 RESULTS AND DISCUSSION 54-82
Chemical analysis of ripened and semi-ripened cheddar
4.1 55
cheese for fat and moisture
Optimization of level of algal oil addition in processed
4.2 55
cheese
Chemical composition of processed cheese containing
4.3 57
algal oil
4.4 Enrichment of processed cheese with DHA 58
Oxidative stability of control and DHA enriched processed
4.5 59
cheese
Effect of storage period and level of algal oil on free fatty
4.5.1 acids (µeq/g) of processed cheese enriched with 59
Docosahexaenoic acid
Effect of storage period and level of algal oil on acid
4.5.2 degree value of processed cheese enriched with 60
Docosahexaenoic acid
Effect of storage period and level of algal oil on peroxide
4.5.3 value of processed cheese enriched with Docosahexaenoic 61
acid
Effect of storage period and level of addition of algal oil on
4.5.4 TBA Value of processed cheese enriched with 63
Docosahexaenoic acid
Effect of storage period and level of addition of algal oil on
4.5.5 65
(%) total soluble protein of processed cheese enriched