| Titles |
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English :
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Influence of Using Taro Peels Mucilage on Low-Fat White Cheese Properties
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Arabic :
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تأثير استخدام ميوسيلاج قشور القلقاس على خواص الجبن الأبيض منخفض الدهن
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| Abstract |
Easily sourced mucus from various plant parts and their byproducts is an odorless, colorless, and tasteless substance with emerging commercial potential in food, cosmetics, and pharmaceuticals due to its non-toxic and biodegradable properties. Taro corms byproduct has a good amount of mucilage (TPM) which is considered a product that has unique rheological properties with considerable potential as a food thickener and stabilizer. The use of this mucilage is interesting for the dairy industry. The objective of this study aimed to improve the properties of low-fat soft white cheese by using (TPM) at different rates (0.2%, 0.4%, and 0.6 %) compared with full-fat soft white cheese and low-fat soft white cheese without mucilage. The obtained results revealed that (TPM) had 7.42, 0.67, 8.27, 3.44, 0.41, and 80.20% of moisture, fat, protein ash, crude fiber, and total carbohydrate, respectively. Meanwhile, Total phenols content and antioxidant activity were 29.52 mg/g and 30.12%, respectively. On the other hand, emulsion capacity % and water absorption (g water/g) were recorded at 24.18 and 20.33, respectively. Concerning, the chemical, physical characteristics, and texture profile of soft cheese and its treatment using taro peels mucilage. The obtained results indicated that there are significant differences between all different technological treatments and storage periods in the chemical components and physical properties, and it was noticed that the increment of the percentage rate of the taro peels mucilage added
to different treatments, led to an increase in the moisture, protein, ash and total phenolic compounds content, along the storage periods compared with the control sample (1 and 2). Antioxidant activity values increased with the increment of mucilage which was considered a rich source of total phenolic compounds as shown by the same results. As for, the microbiological analysis of low-fat white cheese, all samples were in compliance with the microbial limits, moreover, the results revealed that treatment 2 (using 0.4% TPM) recorded the highest values for the degree of overall acceptability, and it was the most desired one for the panelists. It could be concluded that mucilage can improve the functional and organoleptic properties of low-fat white soft cheese as well as enhance the nutritional content.
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| Publication year |
2023
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| Pages |
710-723
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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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