Article

Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine

Solhee Lee, Ha-Jun Song, Dae-Cheol Kim, Yong-Chan Kim, Hack-Youn Kim*
Author Information & Copyright
1Kongju National University, Yesan 32439, Korea.
*Corresponding Author: Hack-Youn Kim, E-mail: kimhy@kongju.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jan 14, 2021; Revised: Feb 01, 2021; Accepted: Feb 01, 2021

Published Online: Feb 09, 2021

Abstract

Quality characteristics of ricotta manufactured with various levels of lemon and green tangerine (3%, 5%, and 7%, respectively) were examined. The pH was significantly lowered as the content of lemon and green mandarin increased (p<0.05). The lightness value of ricotta added with lemon did not differ according to the amount added, and the lightness value of ricotta added with green mandarine showed a significantly higher difference as the amount increased (p<0.05). In redness, G5 showed a significant difference compared to other treatments, yellowness, the increase of lemon and green mandarine increased. The moisture content increased with the addition of lemon and green mandarine, and the protein content of G5 was significantly lower than that of other treatments. The production yield tended to increase as the amount added increased were increased, and the viscosity increased as lemon and green mandarin oranges increased. In overall acceptability, G7 showed higher values ​​than other treatments, and color properties showed similar values ​​between L7 and G7. In the flavor, the treatments with green mandarine showed higher values ​​than those with lemons. Therefore, it is judged that 5% of lemon and 7% of green tangerine produce similar results, and it is considered that it is suitable to add 5% of lemon and 7% of tangerine when preparing ricotta.

Keywords: Lemon; Green tangerine; Ricotta; Coagulation Improvement