Rheological, Textural and Sensorial Properties of Quarg-Type Cheese Incorporated with Encapsulated <em>Terminalia Arjuna</em>

This study aimed to investigate the possibility of enhancing the functionality of Quarg-type cheese by adding Arjuna bark powder in encapsulated form. Arjuna tree bark powder was extracted via ethanolic cold maceration. The encapsulated powder was made using Maltodextrin and Sodium alginate wall material solution and had encapsulating efficiency of 42 ± 4.2%. Response Surface Methodology (RSM) was applied to conduct optimization, and subsequent trials were thoroughly investigated to assess their Physico-chemical, sensory, textural, and desirable attributes. The recommended levels of variables as suggested by the Response Surface Methodology (RSM) encompassed 3% of encapsulated Arjuna herb powder and 4% of honey. The conducted analysis has demonstrated that the inclusion of these variables has resulted in a notable improvement in the functionality of quarg-type cheese. Specifically, these variables have contributed to the enhancement of its antioxidant properties, sensory characteristics, rheological attributes, and textural qualities. The encapsulation of the Arjuna herb effectively concealed its astringent taste in the optimized product. Furthermore, the inclusion of honey not only improved the product's acceptability but also strengthened its antioxidative properties.

本研究旨在探讨通过添加胶囊形式的阿朱那树皮粉末来增强夸克型奶酪功能性的可能性。阿朱那树皮粉末通过乙醇冷浸渍法提取。使用麦芽糊精和海藻酸钠壁材溶液制成胶囊粉末，其包封率为42±4.2%。应用响应面法（RSM）进行优化，并对后续试验进行了全面研究，以评估其理化、感官、质构和理想特性。响应面法（RSM）建议的变量推荐水平包括3%的阿朱那草药胶囊粉末和4%的蜂蜜。所进行的分析表明，这些变量的加入显著提高了夸克型奶酪的功能性。具体而言，这些变量有助于增强其抗氧化性能、感官特性、流变特性和质构品质。阿朱那草药的包封有效地掩盖了其在优化产品中的涩味。此外，蜂蜜的加入不仅提高了产品的可接受性，还增强了其抗氧化性能。