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English :
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Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder
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Arabic :
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الخواص التركيبية والحسية والنشاط المضاد للاكسدة للجبن المطبوخ القابل للفرد باضافة مسحوق نوى البلح
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| Abstract |
Effect of supplementation with roasted date seed powder (DSP)on the texture and sensory properties of spreadable processed cheese was carried out. Four different formulas of processed cheese were prepared (F-C, F-1, F-5, and F-10) with added 0, 1, 5, and 10 % of roasted DSP.Results revealed that the DSP is of higher total phenolic (TPC, 38.3 mg GAE/g) and flavonoid (TFC, 33.4 mg QE/g) contents, and antioxidant activity (AOA, 83.9%).Adding DSP resulted in significant differences (P ? 0.05) in total solids and fiber contents, and insignificant differences in fat content, fat/dry matter, and protein. The lowest ash content of 3.20% and the lowest soluble nitrogen of 1.68% were detected in treatment F-10. pH values significantly (P ? 0.05) increased by adding DSP, while decreased with the progress of storage time. Meltability and oil separation index significantly increased (P ? 0.05) over time,while it significantly decreased by adding DSP.Texture parameters increased (P<0.05) over time. Hardness increased while springiness, cohesiveness, gumminess, and chewiness values decreased by adding DSP. A proportional increase (P ? 0.05) in TPC, TFC, and AOA was detected by increasing the added DSP.Thus, F-10 treatment contained the higher TPC, TFC, and AOA %.A slight increase in TPC, TFC, and AOA was found by prolonging the storage period.As with the sensory evaluation, all formulations were acceptable, and F-5 followed by F-1 acquired the highest scores of overall acceptability. Thus, this study demonstrated the possibility of using roasted DSP in the manufacturing of processed cheese with high-quality properties,antioxidant activity,and sensory acceptability.
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| Publication year |
2020
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| Pages |
:377 - 383
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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