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http://dx.doi.org/10.5713/ajas.2006.450

The Effect of Evening Primrose Oil on Chemical and Blood Cholesterol Lowering Properties of Cheddar Cheese  

Kim, J.J. (Department of Food Science and Technology, Sejong University)
Yu, S.H. (Department of Food Science and Technology, Sejong University)
Jeon, W.M. (Department of Applied Animal Science, Sahmyook University)
Kwak, H.S. (Department of Food Science and Technology, Sejong University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.19, no.3, 2006 , pp. 450-458 More about this Journal
Abstract
The present study was carried out to investigate the changes in chemical and sensory properties, and cholesterol lowering effect of evening primrose oil (EPO) addition in cholesterol-reduced Cheddar cheese. The cholesterol removal rate reached 92.07% by ${\beta}$-cyclodextrin in the cheese before EPO addition. The thiobarbituric acid (TBA) value of cholesterol-reduced and EPO-added cheese increased with both ripening time and amount of EPO addition. Addition of 5% EPO resulted in a significant difference in TBA value after 4-week ripening, compared with no addition of EPO. The production of short-chain free fatty acids (FFAs) increased with ripening period in all treatments. From 4 week of ripening, the amounts of short-chain FFA in 3 and 5% EPO-added groups were significantly higher than those in other groups. Among sensory characteristics, rancidity was mostly affected by EPO addition, however, the rancidity value of 1% EPO-added was not significantly different from that of EPO-free and cholesterol-reduced cheese. Also, Cheddar cheese flavor was not profoundly affected by 1% EPO addition in all ripening periods. Total blood cholesterol dramatically decreased from 184.0 to 137.1 mg/dL with 5% EPO-added and cholesterol-reduced cheese following 8 weeks of feeding. The present results indicated that 5% EPO addition resulted in a profound lowering effect on blood total cholesterol with some adverse effects on chemical and sensory properties.
Keywords
Evening Primrose Oil; Total Blood Cholesterol; Cheddar Cheese; ${\beta}$-Cyclodextrin;
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