QUALITY CHARACTERISTICS OF FRESH CHEESE PASTES ENRICHED WITH PEAR POMACE POWDER
Keywords:
dairy products, cheese pastes, pear pomace, vegetable raw materials, fiber, nutritional value, innovative products
Abstract
Cheese products are very popular among consumers and have a wide range of applications as they are used in various food industries. The production technology of cheese products allows the addition of multiple additives of animal and vegetable origin. The most popular are cheese pastes produced using ultrafiltration, a membrane technology. The resulting product has a delicate, creamy texture and a soft, creamy, oily, lactic taste. Using raw vegetable materials is promising for enriching cheese pastes and increasing their nutritional and biological value. In recent years, fruit by-products have attracted growing interest for use in human nutrition as potential sources of dietary fiber, phenolic compounds, vitamins, and minerals. Pear pomace, a by-product of pear processing, is rich in dietary fiber, polyphenolic compounds, and antioxidants and has the potential to be used in food products. The study aims to evaluate the effect of pear pomace powder as a functional ingredient on the quality characteristics of cream cheese pastes and the product's nutritional value. This study used pear pomace powder (5, 10, 15, and 20%) to prepare cheese pastes. The quality of the samples was evaluated by measuring the nutritional composition and sensory characteristics. Including pear pomace in the cheese pastes increased the fiber content and decreased the protein and fat content. A positive correlation was found between an increase in the proportion of pear pomace and an increase in the total content of polyphenolic compounds. The sensory evaluation showed that the cheese pastes enriched with pear pomace were well accepted. The sensory evaluation showed that adding 10% pear pomace could increase the dietary fiber content and total polyphenolic compounds while obtaining a product with high overall acceptability and sensory quality. The results show the potential of using processed derivatives, especially fruit pomace, in dairy products.
References
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20. Mohammadi, M., Eskandari, M.-H., Golmakani, M.-T., & Niakousari, M. (2023). Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period. Journal of Food Processing and Preservation, 2023, 1–10. https://doi.org/10.1155/2023/6534117
21. Nazir, N., Nisar, S., Mubarak, S., Khalil, A., Javeed, K., Banerjee, S., ... & Nayik, G. A. (2020). Pear. Antioxidants in fruits: properties and health benefits, 435-447. https://doi.org/10.1007/978-981-15-7285-2_22
22. Öztürk, A., Demirsoy, L., Demirsoy, H., Asan, A., & Gül, O. (2014). Phenolic Compounds and Chemical Characteristics of Pears (Pyrus CommunisL.). International Journal of Food Properties, 18(3), 536–546. https://doi.org/10.1080/10942912.2013.835821
23. Roleira, F. M. F., Tavares-da-Silva, E. J., Varela, C. L., Costa, S. C., Silva, T., Garrido, J., & Borges, F. (2015). Plant derived and dietary phenolic antioxidants: Anticancer properties. Food Chemistry, 183, 235–258. https://doi.org/10.1016/j.foodchem.2015.03.039
24. Sarkar, D., Ankolekar, C., Pinto, M., & Shetty, K. (2015). Dietary functional benefits of Bartlett and Starkrimson pears for potential management of hyperglycemia, hypertension and ulcer bacteria Helicobacter pylori while supporting beneficial probiotic bacterial response. Food Research International, 69, 80–90. https://doi.org/10.1016/j.foodres.2014.12.014
25. Synenko, T., & Havryliuk, O. (2024). Development of cupcake technology with increased biological and nutritional value. Scientific Bulletin of the Tavria State Agrotechnological University, 14(2). https://doi.org/10.32782/2220-8674-2024-24-2-14
26. Srikanth, D., Gopi, D., Sunil, C. K., Michael, K., & Rawson, A. (2023). Proteins as fat replacers in the food industry. Fat Mimetics for Food Applications, 133–154. https://doi.org/10.1002/9781119780045.ch8
27. Tarchi, I., Boudalia, S., Ozogul, F., Câmara, J. S., Bhat, Z. F., Hassoun, A., ... & Aït-Kaddour, A. (2024). Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review. Food Bioscience, 103751. https://doi.org/10.1016/j.fbio.2024.103751
28. You, M.-K., Rhuy, J., & Kim, H.-A. (2017). Pear pomace water extract suppresses hepatic lipid peroxidation and protects against liver damage in rats fed a high fat/cholesterol diet. Food Science and Biotechnology, 26(3), 801–806. https://doi.org/10.1007/s10068-017-0084-4
2. Bhardwaj, K., Najda, A., Sharma, R., Nurzyńska-Wierdak, R., Dhanjal, D. S., Sharma, R., Manickam, S., Kabra, A., Kuča, K., & Bhardwaj, P. (2022). Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives. Evidence-Based Complementary and Alternative Medicine, 2022, 1–14. https://doi.org/10.1155/2022/8543881
3. Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., & Bottari, B. (2021). Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods, 10(11), 2639. https://doi.org/10.3390/foods10112639
4. Clementino, M., Shi, X., & Zhang, Z. (2017). Prevention of Polyphenols Against Carcinogenesis Induced by Environmental Carcinogens. Journal of Environmental Pathology, Toxicology and Oncology, 36(1), 87–98. https://doi.org/10.1615/jenvironpatholtoxicoloncol.2017019057
5. De Lorenzi, C., Franzoi, M., & De Marchi, M. (2021). Milk infrared spectra from multiple instruments improve the performance of prediction models. International Dairy Journal, 121, 105094. https://doi.org/10.1016/j.idairyj.2021.105094
6. Đurić, G., Žabić, M., Rodić, M., Stanivuković, S., Bosančić, B., & Pašalić, B. (2016). Biochemical and pomological assessment of European pear accessions from Bosnia and Herzegovina. Horticultural Science, 42(No. 4), 176–184. https://doi.org/10.17221/53/2015-hortsci
7. Fernandes, A., Simões, S., Ferreira, I. M. P. L. V. O., Alegria, M. J., Mateus, N., Raymundo, A., & de Freitas, V. (2022). Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract. Molecules, 28(1), 179. https://doi.org/10.3390/molecules28010179
8. Fernandes, P. A. R., Bastos, R., Calvão, J., Neto, F., Coelho, E., Wessel, D. F., Cardoso, S. M., Coimbra, M. A., & Passos, C. P. (2021). Microwave hydrodiffusion and gravity are sustainable alternatives for efficient apple pomace drying. Bioresource Technology, 333, 125207. https://doi.org/10.1016/j.biortech.2021.125207
9. Ferreira, J., Tkacz, K., Turkiewicz, I. P., Santos, M. I., Belas, A., Lima, A., Wojdyło, A., & Sousa, I. (2023). Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace. Foods, 12(23), 4325. https://doi.org/10.3390/foods12234325
10. Galimberti, A., Bruno, A., Agostinetto, G., Casiraghi, M., Guzzetti, L., & Labra, M. (2021). Fermented food products in the era of globalization: tradition meets biotechnology innovations. Current Opinion in Biotechnology, 70, 36–41. https://doi.org/10.1016/j.copbio.2020.10.006
11. Guo, X.-f., Yang, B., Tang, J., Jiang, J.-J., & Li, D. (2017). Apple and pear consumption and type 2 diabetes mellitus risk: a meta-analysis of prospective cohort studies. Food Funct., 8(3), 927–934. https://doi.org/10.1039/c6fo01378c
12. Hussain, S. Z., Naseer, B., Qadri, T., Fatima, T., & Bhat, T. A. (2021). Pear (Pyrus communis)–Morphology, taxonomy, composition and health benefits. In Fruits Grown in Highland Regions of the Himalayas: Nutritional and Health Benefits (pp. 35-48). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-030-75502-7_3
13. Kim, D.-B., Shin, G.-H., Lee, Y.-J., Lee, J. S., Cho, J.-H., Baik, S.-O., & Lee, O.-H. (2014). Assessment and comparison of the antioxidant and nitrite scavenging activity of commonly consumed beverages in Korea. Food Chemistry, 151, 58–64. https://doi.org/10.1016/j.foodchem.2013.11.034
14. Klopčič, M., Slokan, P., & Erjavec, K. (2020). Consumer preference for nutrition and health claims: A multi-methodological approach. Food Quality and Preference, 82, 103863. https://doi.org/10.1016/j.foodqual.2019.103863
15. Krajewska, A., & Dziki, D. (2023). Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes. Molecules, 28(10), 4005. https://doi.org/10.3390/molecules28104005
16. Krajewska, A., Dziki, D., Yilmaz, M. A., & Özdemir, F. A. (2024). Physicochemical Properties of Dried and Powdered Pear Pomace. Molecules, 29(3), 742. https://doi.org/10.3390/molecules29030742
17. Kruczek, M., Gumul, D., Korus, A., Buksa, K., & Ziobro, R. (2023). Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants, 12(2), 324. https://doi.org/10.3390/antiox12020324
18. Kusio, K., Szafrańska, J. O., Radzki, W., & Sołowiej, B. G. (2020). Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts. Applied Sciences, 10(20), 7064. https://doi.org/10.3390/app10207064
19. Li, X., Wang, T., Zhou, B., Gao, W., Cao, J., & Huang, L. (2014). Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.). Food Chemistry, 152, 531–538. https://doi.org/10.1016/j.foodchem.2013.12.010
20. Mohammadi, M., Eskandari, M.-H., Golmakani, M.-T., & Niakousari, M. (2023). Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period. Journal of Food Processing and Preservation, 2023, 1–10. https://doi.org/10.1155/2023/6534117
21. Nazir, N., Nisar, S., Mubarak, S., Khalil, A., Javeed, K., Banerjee, S., ... & Nayik, G. A. (2020). Pear. Antioxidants in fruits: properties and health benefits, 435-447. https://doi.org/10.1007/978-981-15-7285-2_22
22. Öztürk, A., Demirsoy, L., Demirsoy, H., Asan, A., & Gül, O. (2014). Phenolic Compounds and Chemical Characteristics of Pears (Pyrus CommunisL.). International Journal of Food Properties, 18(3), 536–546. https://doi.org/10.1080/10942912.2013.835821
23. Roleira, F. M. F., Tavares-da-Silva, E. J., Varela, C. L., Costa, S. C., Silva, T., Garrido, J., & Borges, F. (2015). Plant derived and dietary phenolic antioxidants: Anticancer properties. Food Chemistry, 183, 235–258. https://doi.org/10.1016/j.foodchem.2015.03.039
24. Sarkar, D., Ankolekar, C., Pinto, M., & Shetty, K. (2015). Dietary functional benefits of Bartlett and Starkrimson pears for potential management of hyperglycemia, hypertension and ulcer bacteria Helicobacter pylori while supporting beneficial probiotic bacterial response. Food Research International, 69, 80–90. https://doi.org/10.1016/j.foodres.2014.12.014
25. Synenko, T., & Havryliuk, O. (2024). Development of cupcake technology with increased biological and nutritional value. Scientific Bulletin of the Tavria State Agrotechnological University, 14(2). https://doi.org/10.32782/2220-8674-2024-24-2-14
26. Srikanth, D., Gopi, D., Sunil, C. K., Michael, K., & Rawson, A. (2023). Proteins as fat replacers in the food industry. Fat Mimetics for Food Applications, 133–154. https://doi.org/10.1002/9781119780045.ch8
27. Tarchi, I., Boudalia, S., Ozogul, F., Câmara, J. S., Bhat, Z. F., Hassoun, A., ... & Aït-Kaddour, A. (2024). Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review. Food Bioscience, 103751. https://doi.org/10.1016/j.fbio.2024.103751
28. You, M.-K., Rhuy, J., & Kim, H.-A. (2017). Pear pomace water extract suppresses hepatic lipid peroxidation and protects against liver damage in rats fed a high fat/cholesterol diet. Food Science and Biotechnology, 26(3), 801–806. https://doi.org/10.1007/s10068-017-0084-4
Published
2025-03-31
How to Cite
PuryhinI. О., & Nazarenko, Y. V. (2025). QUALITY CHARACTERISTICS OF FRESH CHEESE PASTES ENRICHED WITH PEAR POMACE POWDER. Bulletin of Sumy National Agrarian University. The Series: Mechanization and Automation of Production Processes, (1 (59), 64-69. https://doi.org/10.32782/msnau.2025.1.10
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