Effect of the addition of turmeric and black pepper essential oil on the composition of curd

Institute of Cryobiology and Food Technology, Agricultural Academy, Department of Food Technology, Sofia 1407, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The aim of the study was to determine the physicochemical and biochemical composition of cow's milk curd obtained after technological processing with the addition of turmeric and black pepper essential oil /3:1 ratio/ in different concentrations. Six concentrations were tested to determine the optimal dose of the additive. The changes were determined by evaluating the organoleptic, physicochemical and biochemical indicators at 24 h and after storage in refrigerated conditions for 3, 7, 14 and 21 days. The total fat content was highest when adding 2 and 2.5% turmeric and black pepper essential oil at 24 h compared to the control curd (P≤0.001). The protein did not vary significantly both at 24 h and when monitoring its change during refrigerated storage for up to 21 days. The application of turmeric and black pepper essential oil in different concentrations improves the antioxidant capacity and total polyphenol content, both depending on the concentration and the shelf life. The use of the additive led to an increase in saturated fatty acids at 24 h and on day 3 at the expense of a decrease in unsaturated fatty acids, but on 7th and 14th days saturated fatty acids decrease and increase again on 21st days.