Doğal Renklendiriciler İçeren Mor Peynirlerin Kalite ve Duyusal Özelliklerinin İncelenmesi (Investigation of Quality and Sensory Properties of Purple Cheeses Containing Natural Colorants)

Abstract

Colored cheese varieties are not encountered in intensively consumed cheese varieties, especially feta cheese. In this study, powder forms of two different purple fruits (purple carrot, blueberry) were used in the production of cheese. Seven types of cheeses (5-10-15 g/1 L milk) were produced by changing the proportions of purple food powders using the traditional white cheese production technique. Some chemical analyses as well as texture and sensory analyses of the produced cheeses were evaluated. The sensory characteristics of the experimental cheese samples were analyzed by multi-criteria decision making technique and the three most appreciated samples were the control sample, the cheese sample containing 10 g blueberries and the cheese sample containing 15 g purple carrot, respectively. The total phenolic content of the cheese samples increased as the proportion of blueberry and purple carrot powder increased and a rich polyphenol profile was observed compared to the control sample. With these features, it can be said that the experimental cheese samples gained a functional quality. In addition, in this study, it was determined that the panelists were interested in consuming purple-colored foods and were not prejudiced against consuming foods of different colors.