Effect of Green Tea Extract on the Quality of Cream Cheese Spread
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Abstract
The objectives of this study were to evaluate the antioxidative ability of green tea extract (GTE) and the effect of GTE supplementation (0.5%, 1.0% and 1.5%) on the chemical and physical properties of cream cheese spread, including change during storage. GTE contained a high phenolic compound with 1,660.71 mg GAE/g dry extract and exhibited DPPH radical scavenging and metal-chelating abilities of 67.84 mg TE/ g dry extract and 75.16 mmol EDTA/g dry extract, respectively. GTE addition was not significantly affected moisture content, protein, and fat contents of cheese spread (p>0.05). However, the supplementation with GTE significantly affected the color of cheese spread (p>0.05) with the reduction of lightness (L* value) and the increase of redness (-a* value) and yellowness (b* value). Consequently, the decrease in liking score of color and overall was observed with the addition of GTE. The addition of GTE at a concentration of 1.0% and 1.5% could result in an increase in total acidity (TA) and malondialdehyde (MDA) content. In addition, no change in TA and MDA was observed in all samples during storage at 4°C for 21 days. However, the addition of GTE might increase the natural antioxidants in cream cheese spread, which is an alternative product for consumers.
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