Antioxidant and Some Quality Characteristics of Cheeses Manufactured Using Soy Drink

Authors : Mehtap ER KEMAL, Hasan TEMİZ

Pages : 24-31

Doi:10.35206/jan.769935

View : 9 | Download : 10

Publication Date : 2020-10-06

Article Type : Research Paper

Abstract :Plant-based milk substitutes have increasingly consumed around the world owing to its a good deal of human health positive effects. Cow`s milk allergy, lactose-intolerance, calorie anxiety, and the prevalence of hypercholesterolemia, vegan diets play an essential role in preferring consumers towards these products. Products with plant-based substitutes, nutritionally deficient but rich in bioactive ingredients, can be great options for improving health. We investigated the changes in some chemical properties of cheeses producing from cow`s milk containing 0%, 15%, and 25% soy drink in this study. FRAP values of cheeses containing 0%, 15%, and 25% soy drink were measured as 2390,76±44,37, 3367,69±32,63, 3993,84±13,05 µmol Trolox/g cheese, respectively. Due to an increased concentration of soy drink substitutes, their antioxidant activities were increased, but the dry matters of cheeses gradually were decreased. Cheese, which contains 25% soy drink, was found to be approximately two times the antioxidant activity of cheese without soy drink. This work is a preliminary study for soy drink substitution for cheese manufacture.
Keywords : Cheese, Soy drink, Antioxidant activity