Rahman Ullah and Muhammad Junaid
University of Veterinary and Animal Sciences, Pakistan
Scientific Tracks Abstracts: J Food Nutr Popul Health
Effect of supplementing cheddar cheese with chia oil on omega fatty acids, phenolic compounds and lipolysis of cheddar cheese was investigated. Milk fat was partially replaced with chia oil i.e., 2.5%, 5%, 7.5% and 10% (T1, T2, T3 and T4). Cheese prepared from 100% milk fat served as control, ripened at 6oC for 90 days. Concentration of α-linolenic in control and T3 was 0.51% and 12.55%. HPLC characterization revealed the concentration of chlorogenic acid, caffeic acid, quercetin, phenolic glycoside-k and phenolic glycoside-Q in T3 were 0.15, 0.26, 0.62, 1.55 and 1.97 mg/ml. Concentration of cholesterol in 90 days ripened control and T3 was 119 and 92 mg/100g with lower concentration of organic acids and no difference in sensory characteristics of cheddar cheese up to T3 level. These results suggest that concentration of omega fatty acids and phenolic compounds can be enhanced in cheddar cheese by supplementing with chia oil.
Rahman Ullah is a PhD Scholar in the Department of Dairy Technology at University of Veterinary and Animal Sciences, Lahore, Pakistan. He is currently working on the project of functional dairy products. He published more than eight papers in reputed journals. He has been to University of Kentucky, USA as Visiting Research Scholar.
E-mail: rahmanmohmand99@yahoo.com
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