The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

Abstract We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for...

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Bibliographic Details
Main Authors: Dilshani Weragama, Viraj Weerasingha, Lakmini Jayasumana, Jayantha Adikari, Janak K. Vidanarachchi, Hasitha Priyashantha
Format: Article
Language:English
Published: Wiley 2021-10-01
Series:Food Science & Nutrition
Subjects:
antioxidants
cream cheese
curry leaves
natural plant ingredients
total phenolic content
Online Access:https://doi.org/10.1002/fsn3.2551

Internet

https://doi.org/10.1002/fsn3.2551

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