Effect of canola oil and natural antioxidant of basil on chemical and sensory properties of fresh cheese

Abstract

Introduction. This research aims at determining the effect of canola oil and natural antioxidant of basil on chemical and sensory properties of fresh cheese. Materials and methods. A fresh spreadable cheese was prepared by the use of fresh whole milk, canola oil and natural antioxidant of basil. The prepared cheese was analysed on fatty acid profile according to GC method of methyl esters, tocopherol content according to HPLC method, phytosterol content according to GC method, health lipid indices according to empirical calculations complying with the fatty acid profile of the product, sensory evaluation according to 10-points hedonic scale. Results and discussion. Canola oil was characterized by a high content of unsaturated fatty acid content above 93 g.100 g-1 of the total content and a very good ratio of omega-6/omega-3 2/1. The total content of tocopherols in the lipid fraction was comparatively high 315 mg.kg-1. Canola oil contained significant amount of phytosterols 0.7 g.100 g1 with individual sterol composition -sitosterol (54.7 %) and campesterol (35.3 %) predominated in the sterol fraction. The cheese with partial replacement of milk fat by canola oil was characterized by a reduced content of saturated fatty acids which have negative effects on the human health 35.18 g.100 g-1 compared to 68.33 g.100 g-1 in cheese produced by classical technology containing only milk fat. The product contained a large part of the short-chain fatty acids, typical for milk fat that defines the functionality of the end product. The cheese with added canola oil presented a higher biological value due to atherogenic index of 0.42 compared to 1.60 for cheese produced only of milk fat, thrombogenic index of 0.59 compared to 3.13 for cheese produced only of milk fat and preventive lipid score of 34.89 compared to128.23 for cheese produced only of milk fat. The fresh cheese with partial replacement of milk fat by canola oil had good sensory properties. Conclusions. Fresh spreadable cheese with partial replacement of milk fat by canola oil in the ratio (1:1) was characterized by increased healthy characteristics low levels of atherogenic and prothrombogenic index and preventive lipid score.