Oil-Soluble Colorant from Paprika Oleoresin (Paprika Extract) as an Ingredient in the Production of Homemade Cheese
INTRODUCTION
Most homemade products are far cheaper than their store-bought counterparts (and safer to consume or use), but in the instances where homemade costs more, you have to weigh in the quality and peace of mind that comes from making something yourself (Handpicked Nation 2013).
Cheese is produced throughout the world; it is an ancient food with origins that predate recorded history. It is a dairy product made from pressed milk curds. Different varieties are made from unripen (fresh) cheese or ripened (aged) cheese. Cheese contains a host of nutrients like calcium, protein, phosphorus, zinc, vitamin A and vitamin B12. Calcium is one of the nutrients most likely to be lacking in the American diet. According to government statistics, nine out of 10 women and six out of 10 men fall short of calcium recommendations. The high-quality protein in cheese provides the body with essential building blocks for strong muscles (German JB et al. Eur J Clin Nutr 2009, Lemarche B. J Am Coll Nutr 2008).
In this study, Paprika Oleoresin will be used as an ingredient. Paprika oleoresin is an oil soluble extract from the fruits of Capsicum annum Linn or Capsicum frutescent (Indian red chilies), which is primarily used as a coloring and/or flavoring in food products. It is famous for its coloring properties, due to the content of carotenoid pigments, mainly capsanthin and capsorubin (CBI Market Information Database).
This study will be conducted to determine the acceptability of homemade cheese using different amounts of oil-soluble colorant from Paprika Oleoresin as an ingredient and also to produce a product that has a low cost value. Specifically, this study aims to determine and compare the quality of homemade cheese in terms of texture, taste, nutritional