Determination of nutritional values and structural characteristics of mascarpone cheeses enriched with oleaster seed and black grape seed powders
13. International Marmara Scientific Research and Innovation Congress, İstanbul, Türkiye, 29 - 30 Ağustos 2026, ss.251-273, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: İstanbul
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.251-273
- Atatürk Üniversitesi Adresli: Evet
Özet
In the present study, changes in the physicochemical and molecular structure of mascarpone cheese samples supplemented with 1.5% and 3% oleaster seed powder and black grape seed powder were investigated. In this context, ash, fat, dry matter, and FTIR analyses were performed on mascarpone cheese samples. The addition of oleaster seed powder and black grape seed powder to mascarpone cheese samples was found to have a statistically very significant (p<0.01) effect on fat content and a statistically significant (p<0.05) effect on ash content. On the other hand, it was determined that the addition of oleaster seed powder and black grape seed powder to mascarpone cheese samples did not have a statistically significant effect on dry matter content (p>0.05). It was determined that all mascarpone samples had ash content ranging from 0.48-0.69%, fat content ranging from 34.00-40.75%, and dry matter content ranging from 54.38-56.13%. Furthermore, it was determined that the ash and dry matter contents increased with the addition of oleaster seed powder and black grape seed powder to mascarpone cheese samples. On the other hand, it was determined that all mascarpone cheese samples had similar molecular structures, although differences were observed in the intensity of some characteristic bands. In conclusion, it has been shown that the type and proportion of seed powders included in the formulation during mascarpone production contribute to its structural and nutritional properties.