Effects on Physico-chemical, Proteolysis and Antioxidant Capacity use of Capper in Model Cheeses

Abstract

In this study, the effects of capers addition on some physico-chemical and functional properties of Model Cheese were investigated. Three batches of Model Cheese were produced: a control group with no caper addition (C), a group with whole (5%) minced caper addition (CP5) and a group with (10%) minced caper addition (CP10). Caper berries were added to the cheese after cutting at a level of 5 g and 10g per 100 g of curd weight. Changes in chemical compositions, proteolysis (ripening index), free amino acids, and antioxidant capaciy of Model Cheese samples were analysed during the ripening period for 90 days at + 4 °C. According to the results obtained from statistical analyses, when compared to control sample, there was a significant difference by adding caper to Model Cheese for lactic acid %, and antioxidant capacity (p<0.05). Generally, the data obtained from this study showed that adding caper to Model Cheese reduced some quality characteristics, while some properties such as physicochemical were improved.

Keywords: Model cheese, ripening, caper, proteolysis, antioxidant capacity.