MINISTRY OF EDUCATION AND TRAINING HO CHI MINH CITY UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING GRADUATION THESIS FOOD TECHNOLOGY THE EFFECT OF PASSION FRUIT JUICE ON QUALITY OF MOZZARELLA CHEESE ADVISOR: PHAM THI HOAN STUDENT: TRAN THI THUY DUONG NGUYEN THI MINH THU SKL 0 0 8 9 3 8 Ho Chi Minh City, August, 2022 HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116008 THE EFFECT OF PASSION FRUIT JUICE ON QUALITY OF MOZZARELLA CHEESE TRẦN THỊ THÙY DƯƠNG 18116008 NGUYỄN THỊ MINH THƯ 18116038 Major: FOOD TECHNOLOGY Supervisor: PHẠM THỊ HOÀN, Ph. HO CHI MINH CITY – AUGUST 2022 66 HO CHI MINH UNIVERSITY OF TECHNOLOGY AND EDUCATION FACULTY FOR HIGH QUALITY TRAINING FOOD TECHNOLOGY DEPARTMENT OF FOOD TECHNOLOGY GRADUATION THESIS Thesis ID: 2022-18116008 THE EFFECT OF PASSION FRUIT JUICE ON QUALITY OF MOZZARELLA CHEESE TRẦN THỊ THÙY DƯƠNG 18116008 NGUYỄN THỊ MINH THƯ 18116038 Major: FOOD TECHNOLOGY Supervisor: PHẠM THỊ HOÀN, Ph. HO CHI MINH CITY – AUGUST 2022 67 THE SOCIALIST REPUBLIC OF VIETNAM Independence – Freedom– Happiness -------- GRADUATION THESIS ASSIGNMENT Student name: Trần Thị Thùy Dương Student ID: 18116008 Student name: Nguyễn Thị Minh Thư Student ID: 18116038 Major: Food Technology Class: 18116CLA Supervisor: Phạm Thị Hoàn, Ph. Email: hoanpt@hcmute.vn Date of assignment: 14/02/2022 Date of submission: 08/08/2022 1.
Thesis title: Effect of Passion fruit juice on quality of Mozzarella cheese. Thesis assignment: Effect of passion fruit juice on qualities of mozzarella includes the following contents: + Analysis of the chemical composition of materials (ash, moisture, protein, lipid, pH, titrable acidity and microbiological indicators, fruit weight and diameter). + Investigate the influence of passion fruit juice volume on properties of passion fruit mozzarella cheese. (%H, %TSwhey, %TScheese, CSY (soild cheese yield), colorspace measurement and texture analysis) + Investigate the influence of coagulation temperature on passion fruit mozzarella qualities.
+ Investigate the influence of rennet concentration on the qualities of mozzarella cheese qualities. + Evaluate the qualities of passion fruit mozzarella (Chemical composition: total dry matter content, proteins, lipids, acidity, pH, microstructure of products, sensory test, microbiological criteria). + Evaluate the qualities of passion fruit mozzarella during 21 days of storage. The content and requirements of the graduation thesis have been approved by the Chair of the Food Technology program Ho Chi Minh City, August 9, 2022 CHAIR OF THE PROGRAM SUPERVISOR (Sign with full name) (Sign with full name) 68 69 ACKNOWLEDGEMENTS Thanks to the devotion of the teachers and the knowledge accumulated after more than three years sitting on the lecture chair of Ho Chi Minh City University of Technical Education.
Besides my efforts to learn and research, I also receive a lot of support and encouragement fromthe school, teachers, friends and family. First of all, I would like to express my sincere thanks to Ph.D, Phạm Thị Hoàn for teaching, guiding and helping us throughout the project implementation process. We would like to thank the teachers and students of the Department of Chemical and Food Technology, Ho Chi Minh City University of Technical Education for their dedication, teaching and building of the basic knowledge needed in during the four years of study and practice at the school, create the premises and conditions for the successful implementation of this graduation thesis. Lastly, we would like to sincerely thank all those who have helped and assisted us in completing this project in this food technology.
Although we have tried a lot to complete the project, with limited time and ability, this is the first time we have entered into researching, calculating and perfecting a technology product, so it is unavoidable errors. We look forward to receiving the contributions of teachers. Sincerely, Trần Thị Thùy Dương & Nguyễn Thị Minh Thư i STATEMENT OF ORGINALITY I hereby declare that the Graduation Thesis “Effect of Passion fruit juice on quality of Mozzarella cheese is the results of my own research and has never been published in any work of others. During the implementation process of this project, I have seriously taken research ethics; all findings of this projects are results of my own research and surveys; all references in this project are clearly cited according to regulations.
I bear full responsibility for the fidelity of the number and data and other contents of my graduation project. Student Trần Thị Thùy Dương Nguyễn Thị Minh Thư ii iii iv v vi vii viii ix x xi xii xiii xiv TABLE OF CONTENTS ACKNOWLEDGEMENTS .i STATEMENT OF ORGINALITY. ii ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (FOR COMMITTEE MEMBER). iii ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (FOR REVIEWER).ix ASSESSEMENT FORM GRADUATION THESIS OF FOOD TECHNOLOGY (SUPERVISOR) .ix TABLE OF CONTENTS .xv LIST OF FIGURES.
xviii LIST OF TABLES .xix LIST OF ABBREVIATIONS .xxi Chapter 1: INTRODUCTION .1 Pose the problem .3 Subject and scope of research. The scientific and practical values of the topic .3 Chapter 2: LITERATURE REVIEW .1 Overview of cheese. Research situations of the topic. Reasons for choosing the topic .18 Chapter 3: MATERIALS AND RESEARCH METHODS.
Locations, chemicals, laboratory equipment .3 Laboratory tools and equipments. Fresh cow's milk .4 Manufacturing of passion fruit mozzarella. Experiment 1: The effect of the passion fruit juice volume on the properties mozzarella. Experiment 2: The effect of temperature in coagulation process on the properties of mozzarella.
Experiment 3: The effect of rennet concentration on the propertiesof mozzarella. Evaluation of the qualities of passion fruit mozzarella during storage period. Method for determining chemical composition. Determining the yield of cheese efficiency.
Determination of cheese solid yield (CSY). Determining titratable acidity. Microstructure analysis using scanning electron microscope (SEM). Texture profile analysis (TPA) .34 CHAPTER 4: RESULTS AND DISCUSSION.
The chemical composition and physicochemical properties of raw materials.1 Chemical composition of raw milk .2 Physicochemical properties of passion fruit juice. The effect of the passion fruit juice volume on the quality properties of mozzarella .1 Effect of passion fruit juice volume. Effect of passion fruit juice proportion on mozzarella texture properties. Effect of passion fruit proportion on color change of mozzarella.
The effect of temperature in coagulation process on the properties of mozzarela. Effect of temperature in coagulation process. Effect of temperature in coagulation process on mozzarella texture properties. Effect of temperature in coagulation process on color change of mozzarella.
The effect of rennet concentration on the quality of mozzarella. Effect of rennet concentration. Effect of rennet concentration on mozzarella texture properties .3 Effect of rennet concentration on color change of mozzarella.5 Conclusion on the production process of passion fruit mozzarella. Evaluation of the quality properties of passion fruit mozzarella.
Chemical composition and microbiological criteria. Evaluation of the microstructure of mozzarella. Sensory evaluation of passsion fruit mozzarella. Color change of passion fruit mozzarella during storage .53 Chapter 5: CONCLUSION AND RECOMMENDATIONS.
Error! Bookmark not defined.59 xvii LIST OF FIGURES Figure 1. Consumption of Cheese (1975-2018). 1 Illustrations of cheese products. 3 Purple passion fruit.
4 Yellow Passion Fruit. 5 Illustrate the mechanism of coagulation by rennet. 1 Nong Lam Milk. 3 Naturen Extra 220 rennet .5 Flowchart of technological process of PM.
8 Curd after aging. 11 Shema of experimental arrangement 1. 12 Shema of experimental arrangement 2. 14 Texture profile analysis.
1 The surface of milk curd at different PJ volume in the coagulation process. 2 Mozzarella samples at different volume of Passion fruit juice. 3 Milk curds at different coagulation temperatures. 4 Milk curds surface at different coagulation temperatures.
5 Milk curdling surface at different rennet concentration. 6 Mozzarella samples at different rennet concentration. 7 Flowchart of technological process of passion fruit mozzarella (PM). 8 Microstructure of the first reference sample (RS1), the second reference sample (RS2) passion fruit mozzarella (PM) .9 The result of sensory evaluation of mozzarella samples.
11 Changes in Lightness value (L*) of RS1, RS2, PM samples during storage. 12 Changes in a* value of RS1, RS2, PM samples during storage. 13 Changes in b* value of RS1, RS2, PM samples during storage .54 xviii LIST OF TABLES Table 2. 1 Classification of cheese by water content.
2 Classification of cheese by fat content. 3 Classification of cheese by processing. 4 Classification of cheese by coagulation method. 5 Mozzarella identity standards from CFR (Code of Federal Regulations.
6 Chemical composition ( Mean SD) of raw camel and cow milk. 7 The nutritional value of passion fruit juice. 1 The technical parameters of rennet. 2 Parameter and setting value of structural measuring device.
1 Chemical composition of fresh cow's milk. 2 Physicochemical properties of PJ. 3 The effect of passion fruit juice (PJ) volume on mozzarella quality properties. 4 Effect of PJ on texture properties of mozzarella.
5 Colorspace results of mozzarella changed with casein coagulation temperature. 6 The effect of coagulation temperature on mozzarella quality properties .7 Effect of coagulation temperature on texture properties of Mozzarella. 8 Color change results of PM and the reference samples. 9 The effect of rennet concentration on the mozzarella quality properties.
10 Effect of rennet concentration on texture properties of Mozzarella .11 Color change results of PMs and the reference samples. 12 Quality criteria of PM and RS2. 14 The result of sensory evaluations of mozzarella samples .52 xix LIST OF ABBREVIATIONS PJ Passion fruit juice PM Passion fruit mozzarella SEM Scanning electron microscope TCVN Vietnamese standards TPA Texture profile analysis RS1 The first reference sample RS2 The second reference sample xx ABSTRACT The research topic "Effect of Passion fruit juice on quality of Mozzarella cheese" was carried out: a) to evaluate the effect of passion fruit juice concentration on the mozzarella properties; b) to determine the technological parameters (temperature, rennet concentration) of casein coagulation by rennet; c) to evaluate some of cheese qualities during 21 days storage. The analytical results showed that the passion fruit mozzarella (PM) made with passion fruit juice (PJ) volume of 9 (mL) had appropriate yield efficiency at 8.23% and reached the pH at 5.
Next to cheese made with rennet concentration of 75L/300 mL of milk and coagulation temperature at 37 1 ; as a result, the cheese yield efficiency (%H), total solids cheese (%TScheese), cheese solids yields (%CSY) was 9. Furthermore, the finished cheese had proteins, lipids, dry matter content: 24. Besides that, microbiological analysis also was conducted and gave the result that no detected of harmful pathogens such as: Escherichia coli, Salmonella spp, Listeria monocytogenes, Coagulase-positive Staphylococci. The microstructure of PM had many sharp edges, the shape of the structure resembles a cluster of particles.
Moreover, in descriptive sensory test, the PM samples had the difference in term of texture and smell compared with 2 other reference samples (RS1 and RS2). In addition, the average acceptability of PM samples were the highest, at 6.77/9, and RS1, RS2 samples were 5.95 in grade 9 respectively. Through all the above results, we found that passion fruit juice had the influence on mozzarella making-process such as: chemical composition, texture, microstructure characteristics, sensory and nutritional value of the product. Therefore, passion fruit juice is believed that it will have many potential applications in the food industry as whole and dairy product industry in particular.
xxi Chapter 1: INTRODUCTION 1.1 Pose the problem Cheese is a high nutritional value food with a wide variety of flavors and textures. Among them, Mozzarella is one of the most consumed cheeses worldwid. They play a large role in several world markets, especially the North American marke. Cheese factories typically produce more than 100,000 kg of pizza cheese per day (Fox et al.
Source: USDA ERS. Consumption of cheese (1975-2018).