The effect of passion fruit juice on quality of mozzarella cheese

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 SKL008938 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 NGUYỄN THỊ MINH THƯ Major: FOOD TECHNOLOGY Supervisor: PHẠM THỊ HOÀN, Ph.D 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 NGUYỄN THỊ MINH THƯ Major: FOOD TECHNOLOGY Supervisor: PHẠM THỊ HOÀN, Ph.D 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.D Email: hoanpt@hcmute.edu.vn Date of assignment: 14/02/2022 Date of submission: 08/08/2022 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 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 Date: Student Trần Thị Thùy Dương ii Nguyễn Thị Minh Thư iii iv v  Evaluate: + Appearance: Assess appearance by observing fresh cheese samples under fluorescent light + Texture: Sensory evaluation of the texture of fresh cheese by squeezing, rubbing the sample between thumb, index finger, and finally by chewing + Taste: Sensory assessment of the taste of fresh cheese by smelling and chewing cheese pieces 66 SENSORY EVALUATION SHEET Product's name: Name: Sample 67 APPENDIX ANALYTICAL RESULT APPENDIX THE ANALYTICAL RESULT OF EFFECT OF PASSION FRUIT JUICE ON VOLUME ON THE QUALITY PROPERTIES OF MOZZARELLA Yield Recovery (H%) Duncan a PJ 6,00 18,00 15,00 9,00 12,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 Duncan Tscheese% a Duncan a PJ 18,00 15,00 12,00 9,00 6,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 68 Duncan a CSY Means for groups a Uses Harmonic Duncan PJ 18,00 15,00 12,00 9,00 6,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 Duncan a PJ 2,00 18,00 15,00 12,00 9,00 6,00 1,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 6,000 69 Resilience Duncan a PJ 2,00 18,00 15,00 12,00 1,00 9,00 6,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 Duncan a Adhesiveness PJ 1,00 2,00 9,00 18,00 6,00 12,00 15,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 70 APPENDIX 2 THE ANALYTICAL RESULT OF EFFECT OF TEMPERTURE IN COAGULATION PROCESS ON THE PROPERTIES OF MOZZARELLA Yield Recovery (H%) Duncan PJ 47,00 32,00 42,00 37,00 Sig Means for groups in homogeneous subsets are a Uses Harmonic Mean Sample Size = 3,000 Duncan a PJ 47,00 32,00 42,00 37,00 Sig Means for groups in homogeneous subsets are a Uses Harmonic Mean Sample Size = 3,000 Duncan a PJ 47,00 32,00 42,00 37,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 a Duncan a Hardness PJ 2,00 37,00 32,00 42,00 47,00 1,00 Sig Means for groups in homogeneous subsets are displayed Duncan a PJ 2,00 32,00 1,00 37,00 47,00 42,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 Duncan a PJ 32,00 42,00 37,00 2,00 1,00 47,00 Sig Means for groups in homogeneous subsets are a Uses Harmonic Mean Sample Size = 3,000 APPENDIX THE ANALYTICAL RESULT OF EFFECT OF RENNET CONCENTRATION ON THE QUALITY PROPERTIES OF MOZZARELLA Yield Recovery (H%) Means for groups in homogeneous subsets are a Uses Harmonic Mean Sample Size = 3,000 Duncan a Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 73 Duncan a CSY PJ 150,00 125,00 50,00 100,00 75,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean S Duncan a PJ 2,00 N 50,00 100,00 75,00 125,00 150,00 1,00 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 6,000 74 Resilience Duncan a Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 Duncan a Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3,000 75 76 APPENDIX ANALYTICAL RESULT OF PRODUCT QUALITY INDICATORS MOZZARELLA CHEESE WITH PASSION FRUIT JUICE 77 78 79