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Research article - Peer-reviewed, 2021

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

Weragama, Dilshani; Weerasingha, Viraj; Jayasumana, Lakmini; Adikari, Jayantha; Vidanarachchi, Janak K.; Priyashantha, Hasitha

Abstract

We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days at 4 degrees C. Antioxidant properties were evaluated using total phenolic content, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability, and ferric reducing antioxidant power using in vitro assays. Total antioxidant capacity significantly (p < .05) increased with the increasing levels of CLP. Physicochemical and microbiological qualities were not significantly affected by the addition of CLP, indicating the suitability of using CLP without compromising the quality of cream cheese. Organoleptic properties were affected with CLP addition, where T3 had the highest scores for color, aroma, flavor, texture, and overall acceptability. The principal component analysis provides the holistic approach of studying the variation associated with cream cheeses and the overall relationship among studied parameters. This provides strong references for novel dairy products added with antioxidant-rich Murraya koenigii L. powder. The study also has merits to promote scientific knowledge concerning, and how the incorporation would influence the physicochemical, organoleptic, and microbiological properties of cream cheese to deliver the value-added or diversified product to emerging consumers.

Keywords

antioxidants; cream cheese; curry leaves; natural plant ingredients; total phenolic content

Published in

Food Science and Nutrition
2021, volume: 9, number: 10, pages: 5774-5784

Authors' information

Weragama, Dilshani
Rajarata University of Sri Lanka
Weerasingha, Viraj
Rajarata University of Sri Lanka
Jayasumana, Lakmini
Rajarata University of Sri Lanka
Adikari, Jayantha
Rajarata University of Sri Lanka
Vidanarachchi, Janak K.
University of Peradeniya
Swedish University of Agricultural Sciences, Department of Molecular Sciences

UKÄ Subject classification

Food Science

Publication Identifiers

DOI: https://doi.org/10.1002/fsn3.2551

URI (permanent link to this page)

https://res.slu.se/id/publ/113250