Determination of Carbohydrate Amounts of Various Cheese Types Presented to Sale in the Market
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International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition ISSN: 2455-4898; Impact Factor: RJIF 5.14 Received: 27-09-2020; Accepted: 12-10-2020; Published: 29-10-2020 www.foodsciencejournal.com Volume 5; Issue 6; 2020; Page No. 30-35 Determination of carbohydrate amounts of various cheese types presented to sale in the market Aybike Cebeci1*, Mustafa Yaman2, Bahattin Yalcin3, Fatma Esra Gunes4 1 Department of Nutrition and Dietetics, Institute of Health Sciences, Marmara University, Istanbul, Turkey 2 Department of Nutrition and Dietetics, Faculty of Health Sciences, Sabahattin Zaim University, Istanbul, Turkey 3 Department of Chemistry, Faculty of Arts and Sciences, Marmara University, Istanbul, Turkey 4 Department of Nutrition and Dietetics, Faculty of Health Sciences, Marmara University, Istanbul, Turkey Abstract The aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types presented to sale in the market. In the study, from different points of sale in Istanbul province 15 different types of cheese were investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference method) and analytically (by HPLC). The amount of analytically determined carbohydrate of white cheese types was lower than the theoretically calculated amount (P<0.05). However, there was no statistically significant difference between the theoretical and analytically calculated carbohydrate amounts of kashar and other cheese types (P>0.05). In addition, it was determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses. Consequently, analytical calculation of carbohydrate amount gives more accurate results. This should be taken into account when evaluating the macronutrient content of cheese. Keywords: cheese, carbohydrate, lactose, galactose, glucose, HPLC 1. Introduction In this context, the aim of the study is to determine the Cheese has an important place in our daily diet because it lactose, glucose, galactose, starch and total carbohydrate contains high levels of protein and essential amino acids amounts found in the cheese types sold in the market. This necessary for body and is rich in vitamins B2, B6 and B12 study is planned considering the carbohydrate content of and D and minerals such as Ca, K and Cl [1-3]. cheese, which has an important place in nutrition and Lactose is a naturally occurring disaccharide in milk, which preparation of nutrition programs, changes with the is formed by the combination of glucose and galactose [4]. production method of cheese and the methods used in Lactase is an enzyme responsible for the task of breaking production. down lactose into glucose and galactose in the small intestine [5]. The absence or decreased production of lactase 2. Materials and methods enzyme causes the lactose to not be metabolized. Ethnicity 2.1. Materials affects the frequency of lactose intolerance. It affects about In this study, after determined in accordance with previous 5-17% of the population in Northern Europe, North America studies the most consumed variety of cheese in Turkey, 15 and Australia-Asia, more than 50% of the population in different types of cheese were bought from different sales South America, Africa and Asia, and about 90% of the points in Istanbul randomly selected. A total of 22 cheeses population of Far East countries such as China and Japan [6]. were analyzed by taking 1 of each fresh white cheese, The lactose content in dairy products can be reduced by cottage white cheese, ripened Ezine cow cheese, Kars old, both lactic acid fermentation and lactase breakdown of Thracian and fresh kashar cheeses, Erzincan tulum cheese, lactose [7]. However, some lactose may still remain in the curd, string, cecil cheese, braided cheese, labne, halloumi structure of the product. Therefore, determining the amounts and village cheese, and 8 of the whole fat white cheese of lactose, glucose and galactose becomes important when ripened at different durations. determining the carbohydrate content of cheese. In addition, Each of the cheese was bought as 500 g and brought to since starch can be added to provide consistency to cheese, Istanbul Sabahattin Zaim University Halal Food Ar-Ge the amount of starch should be determined [8]. Center of Excellence. Two samples were taken from each Revealing the carbohydrate amounts of foods is important cheese and the study conducted controlled. for determining the nutritional value. But carbohydrate amounts are usually calculated by the difference method. 2.2. Methods Analytical calculation can also be used as an alternative Carbohydrate amounts of cheeses were determined in two method for calculating the amount of carbohydrates. In the ways: theoretical and analytical. analytical calculation, the amounts of all the sugar components that can be found in the nutrient content are 2.3. Determination of carbohydrate amount by determined and collected. In this way, the amount of difference method carbohydrates contained in the food can be accurately Carbohydrate amounts were determined by determining the determined. In Turkey, there is no study in which the moisture, ash, protein and fat amounts of cheese and carbohydrate amount of cheese is calculated analytically. subtracting them from 100. 30 International Journal of Food Science and Nutrition www.foodsciencejournal.com 2.3.1.1. Determination of Moisture Amount amyloglucosidase were added and incubated at 60 ° C for 45 Samples were dried in the oven under a certain temperature minutes in a controlled shaking water bath. Starch was and brought to constant weight. The amount of moisture measured as glucose with Peridochrom Glucose GOD-PAP. was calculated from the resulting weight loss [9-12]. The result is multiplied by 0.9 to find the amount of starch [19]. Conversion factor from glucose to starch: 0.9. 2.3.1.2. Determination of Ash Amount The organic matter in the sample was burned in the ash oven 2.4.2 Statistical Analyzes at certain temperatures (550 ± 25ºC or 900 ± 10 ° C) and the Whether the data fit the normal distribution was determined residue obtained was weighed and the amount of ash was by the Kolmogorov-Smirnov test. Quantitative data are calculated [13]. given as mean ± standard deviation. Wilcoxon test was used to determine whether there is a difference between the 2.3.1.3. Determination of Protein Amount amount of analytical carbohydrates and the amount of The amount of protein was determined according to the theoretically calculated carbohydrates. Whether there is a Kjehldahl method [14]. difference between the nutrient contents according to the maturation status was determined by Student t test and 2.3.1.4. Determination of Fat Amount Mann Whitney U test. In the evaluation of statistical The amount of fat was determined with the soxhlet device analysis, the level of significance was accepted as p <0.05. [15, 16]. 3. Results & Discussion 2.4. Determination of carbohydrate amount by In this research, protein, fat, ash, moisture and theoretical analytical method and analytical carbohydrate amounts of 22 samples taken The sugar components of the samples were determined by from 15 different cheese types taken from different sales HPLC RI detector and the amount of carbohydrate was points of Istanbul province were determined. calculated analytically by summing the obtained amounts [17, The amounts of protein, fat, moisture and ash in 100 g of 18]. cheese are given in Table 1. Accordingly, it was determined that the cheese with the highest amount of protein is the 2.4.1 Determination of Starch Amount fresh kashar cheese and the lowest is the labne cheese. In 50 mg samples were dispersed in 6mL 2M KOH and shaken addition, it was observed that the cheese with the highest fat at room temperature for 30 minutes. To this suspension, 3 content is cottage white cheese and the cheese with the ml of 0.4M sodium acetate buffer (pH = 4.75) and 60 µl of lowest fat content is Erzincan tulum cheese. Table 1: Protein, fat, moisture and ash amount in 100 g of cheese Cheese Types Protein Amount (g) Fat Amount (g) Moisture Amount (g) Ash Amount (g) Kashar Cheeses Fresh kashar cheese 27.0 26.0 41.9 4.0 Kars old kashar cheese 26.0 30.0 37.0 4.5 Thracian kashar cheese 22.8 25.6 46.5 3.1 White Cheeses Cottage White cheese 24.0 32.0 38.0 3.2 Whole fat ripened white cheese 4 (120 days) 21.3 22.6 49.8 4.4 Whole fat ripened white cheese 2 (90 days) 20.5 22.2 50.4 4.2 Whole fat ripened white cheese 7 (240 days) 20.3 25.2 47.8 4.8 Whole fat ripened white cheese 5 (180 days) 19.6 25.3 48.2 4.2 Whole fat ripened white cheese 8 (270 days) 19.6 27.3 46.3 3.8 Whole fat ripened white cheese 3 (90 days) 19.0 22.6 51.3 3.5 Whole fat ripened white cheese 6 (180 days) 18.7 28.6 47.9 3.1 Whole fat ripened white cheese 1(90 days) 18.6 20.0 51.1 4.5 Whole fat fresh white cheese 17.6 25.0 50.8 3.4 Other Cheeses Erzincan Tulum cheese 26.8 14.3 52.9 4.1 Whole fat ripened Ezine cow cheese 26.7 25.6 43.1 3.2 Braided cheese 25.7 24.0 37.8 10.2 String cheese 22.5 21.3 53.4 1.7 Village cheese 22.4 24.5 43.1 6.2 Cecil cheese 22.1 19.9 50.7 5.2 Halloumi 20.4 23.2 51.5 1.2 Curd 15.6 15.0 64.0 1.4 Labne 4.2 19.7 71.2 2.4 Theoretical carbohydrate amounts of cheese were calculated by because they were below detection limits.