| Titles |
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English :
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Improving biscuits properties producing with Kariesh cheese.
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Arabic :
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تحسين صفات البسكويت المصنع من الجبن القريش
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| Abstract |
Karish cheese and biscuits products were manufactured using 1 and 2% black cumin (Nigella sativa) of either germinated or ungerminated as natural preservation. Karish cheese products from different treatments were analyzed for their chemical composition ( total solids , acidity and pH value), microbiological analysis and organoleptic properties. The data revealed that the total solids of Karish cheese with highest percent of black cumin was increased from than the lowest percent either when fresh or during storage in both of germinated or ungerminated black cumin. The data indicated that the total bacterial, molds & yeasts and coliform counts are decreased in the Karish cheese with ungerminated black cumin in highest and lowest percent respectively. from than the other treatments. While the Karish cheese with germinated black cumin behaved the opposite of this trend. Sensory evaluation observed that karish cheese with 1% germinated black cumin was highly accepted in flavor as compare with other treatments. Also, chemical composition, physical properties and organoleptic evaluation of biscuits were tested. It could be recommended that the best treatments either biscuits or Karish cheese using with 1% germination.
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| Publication year |
2009
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| Pages |
353-365
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| Organization Name |
Food Technology Research Institute (FTRI)
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| City |
Cairo
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| serial title |
Proc. 9th conf
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| Author(s) from ARC |
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| Publication Type |
Conference/Workshop
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