| Titles |
|
English :
|
Preparation of snacks with Kariesh cheese flavored with ginger
|
|
Arabic :
|
انتاج مقرمشات بجبن قريش مطعمة بالزنجبيل
|
|
| Abstract |
Buffaloe's Kariesh cheese was flavored with ginger at ratios 0.25, 0.50, 0.75 and 1% (w/w). The cheese from different treatments were analyzed for their chemical composition and microbiological quality when fresh, a week and two weeks of storage in a refrigerator. The total solids (TS), acidity, pH value and total volatile free fatty acids (TVFA) increased with the increased addition of ginger. Also, coliforms were not detected in cheese containing < 0.5% ginger after one week of storage. However, the added ginger had negligible effect on the total bacterial, mould and yeast counts. The prepared flavored cheeses were added in snacks formula, and was found 1% have no advert effect on the sensory properties of the prepared snacks. Thus, the present investigation aimed to evaluate the effect of adding ginger to cheese (at different levels) to snacks such as sensory evaluation and chemical composition.
|
| Publication year |
2009
|
| Pages |
239-255
|
| Availability location |
معهد بحوث تكنولوجيا الأغذية - 9 شارع الجامعة _جيزة_مصر
|
| Availability number |
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
الاسكندرية
|
| Author(s) from ARC |
|
| Agris Categories |
Physiology of human nutrition
|
AGROVOC
TERMS |
Cheese.
Cheesemaking.
Ginger.
Snack foods.
|
| Proposed Agrovoc |
Kariesh cheese;
|
| Publication Type |
Conference/Workshop
|