Table 4 Antioxidant activity, nutritional and color parameters evaluation of (a) control cottage cheese in comparison with cottage cheeses enriched with (b) free microbial extracts, and (c) microencapsulated extracts
Parameters | Control cottage cheese | Cottage cheese with free extracts | Cottage cheese with microencapsulated extracts | |||
|---|---|---|---|---|---|---|
0Â day | 7th day | 0Â day | 7th day | 0Â day | 7th day | |
Antioxidant activity* | ||||||
 DPPH radical scavenging activity | > 180 | > 180 | 83.1 ± 8.7b | 124.2 ± 4.4a | 111.8 ± 3.5a | 73.7 ± 6.4c |
 Reducing power | 145 ± 4.9 | 129.3 ± 7.5 | 76.7 ± 5.3c | 113 ± 6.1a | 91.6 ± 5.3b | 63.5 ± 4.8d |
Nutritional values | ||||||
 Ash (g/100 g fw) | 1.5 ± 0.07 | 1.68 ± 0.06 | 1.33 ± 0.03 | 1.86 ± 0.08 | 1.58 ± .08 | 1.45 ± 0.05 |
 Fat (g/100 g fw) | 16.2 ± 0.06 | 15.9 ± 0.1 | 15.58 ± 0.04 | 16.78 ± 0.1 | 16.54 ± 0.13 | 17.03 ± 0.1 |
 Protein (g/100 g fw) | 12.3 ± 0.04b | 12.1 ± 0.08b | 12.6 ± 0.04a | 12.2 ± 0.1a | 12.3 ± 0.05ab | 12.6 ± 0.12ab |
 Carbohydrates (g/100 g fw) | 1.15 ± 0.09 | 1.97 ± 0.2 | 1.25 ± 0.04 | 2.04 ± 0.2 | 1.24 ± 0.11 | 1.72 ± 0.15 |
 Energy (kcal/100 g fw) | 204.9 ± 1.3a | 204.3 ± 0.8a | 194.8 ± 2.4a | 217.1 ± 1.7a | 191.3 ± 1.7b | 201.1 ± 2.1b |
 SFA (relative %) | 68.3 ± 0.3b | 71.1 ± 0.4b | 73.4 ± 0.3a | 71.7 ± 0.6a | 70.6a ± b | 71.6 ± 1.2b |
 MUFA (relative %) | 26.3 ± 0.4a | 24.2 ± 0.3a | 22.3 ± 0.2b | 23.4 ± 0.1b | 25.5 ± 0.11a | 24.7 ± 0.17a |
 PUFA (relative %) | 5.3 ± 0.13 | 4.5 ± 0.4 | 4.6 ± 0.34 | 4.6 ± 0.05 | 4.7 ± 0.07 | 4.8 ± 0.2 |
Color parameter | ||||||
 L* | 91.3 ± 0.43 | 91.4 ± 0.39 | 92.5 ± 0.25 | 90.1 ± 0.75 | 91.5 ± 0.26 | 90.4 ± 0.3 |
 a* | 2.4 ± 0.11a | 2.1 ± 0.12a | 1.7 ± 0.0b | 1.5 ± 0.07b | 1.8 ± 0.02b | 1.6 ± 0.04b |
 b* | 9.6 ± 0.08b | 11.3 ± 0.2b | 10.23 ± 0.14ab | 12.31 ± 0.41ab | 11.6 ± 0.34a | 11.5 ± 0.11a |