Effects of Sichuan pepper (<i>Zanthoxylum bungeanum</i>) and cumin (<i>Cuminum cyminum</i> L.) on the quality and antioxidant capacity of Camembert type cheese made from goat milk.

ABSTRACT: The study was carried out to determine the effects of addition of Cumin (Cuminum cyminum L.), Sichuan pepper (Zanthoxylum bungeanum) or their mixture on the chemical, textural, microbial and sensory characteristics and antioxidant capacity of Camembert type cheese made from dairy goats. The chemical composition of cheese was not affected by addition of spices (Cumin, Sichuan pepper or their mixture). Addition of spices considerably affected the texture, microbial and sensory quality and antioxidant capacity of cheese. Overall acceptability score increased from 2.8 in the control cheese to 3.7, 3.2 and 3.4 in the cheeses spiced with cumin, Sichuan pepper and their mixture, respectively after 40 days of ripening. All spiced cheeses also showed higher antioxidant activity compared to the cont

SUBMITTER: Gebereyowhans S 

PROVIDER: S-EPMC11648167 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature