| Titles |
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English :
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Comparative evaluation of some herbs and their suitability for skimmed
milk yoghurt and cast Kariesh cheese fortification as functional foods
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Arabic :
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التقييم المقارن لبعض الاعشاب ومدى ملائمتها بتدعيمها للزبادي منزوع الدسم و الجبن القريش كأغذية وظيفية
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| Abstract |
The objectivewas to add certain herbs rich in active physiological ingredients for skimmed-milk yoghurt and cast
ultrafiltration (UF)-Kariesh cheese to find out their suitability as fortifiers en route to innovate functional products.
Yoghurt was made using cow's skimmed milk fortified with the milled herbal aqueous extract (10% w/w)
at the level of nil (control), 1, 2, or 3% (w/w) of turmeric, sage or marjoram. Cheese was made using UFskimmed
milk concentrated, to the desired final cheese total solids (TS) % and fortified as mentioned before.
Skim milk powderwas used to avoid any dilution in the final TS %,whether of yoghurtmilk or pre-cheese. Organoleptically,
it was accepted the herbal extract providing that its level did not exceed 1.0% for yoghurt or 2% for
cheese. The protein content exhibited no difference in yoghurt and reduction in cheese due to herbs because
which the ash content decreased in yoghurt and increased in cheese, in those the fiber presented because of
herbs. Turmeric encouraged the growth of bacterial starter culture and acid production versus marjoram or
sage. The Streptococcus thermophilus countwas always higher than that of Lactobacillus delbrueckii ssp. bulgaricus.
But their counts in cheese were lower versus yoghurt. In conclusion, skimmed-milk yoghurt and cast UF-Kariesh
cheese could meet the intended health purposes when fortified with 1% for the former or 2% for the latter using
aqueous extract (10%) of sage, marjoram or rather turmeric, those of many impressive health benefits.
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| Publication year |
2020
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| Pages |
6-12
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Annals of Agricultural Sciences
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد عباس
Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt
اميره سليمان
Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt
د ايهاب عشوش
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
عاطف فايد
Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
داليا فوزى حسنين
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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