Učinci dodanog kapara na neka fizikalno-kemijska svojstva bijelog sira

In this study, the effects of caper berries addition on some physicochemical and functional properties of White Cheese were investigated. Three batches of White Cheese were produced: a control group with no caper addition (C), a group with whole grain caper addition (W) and a group with minced caper addition (M). Caper berries were added to the cheese vat after cutting at a level of 8 g per 100 g of curd weight. Changes in chemical compositions, proteolysis (ripening index), lipolysis (acid degree value), free amino acids, free fatty acids (FFAs), and some mineral substances of White Cheese samples were analysed during the ripening period for 90 days at +4 °C. According to the results obtained from statistical analyses, when compared to control sample, there was a significant difference by adding caper to White Cheese for salt %, lactic acid %, and mineral contents (p<0.05). Generally, the data obtained from this study showed that adding caper to White Cheese reduced some quality characteristics, while some properties such as physicochemical were improved.ovom radu je istraživan učinak dodatka bobica kapara na neka fizikalno-kemijska i funkcionalna svojstva bijelog sira. Proizvedene su tri serije bijelog sira: kontrolna skupina bez dodatka kapara (C), skupina s dodatkom cijelog zrna (W) te skupina s dodatkom mljevenih kapara (M). Bobice kapara dodane su u sirnu kadu nakon rezanja u količini od 8 g na 100 g gruša. Tijekom zrenja u trajanju od 90 dana +4 °C izuzimani su uzorci bijelog sira te su praćene promjene kemijskog sastava, proteoliza (indeks zrenja), lipoliza (vrijednost kiselinskog stupnja), a određivan je udjel slobodnih aminokiselina, slobodnih masnih kiselina (FFAs) i nekih mineralnih tvari. Prema rezultatima dobivenim statističkom analizom, u odnosu na kontrolni uzorak, značajna razlika dobivena je dodavanjem kapara u bijeli sir za udjel soli, mliječne kiseline i mineralnih tvari (p