This study was carried out to estimate the antioxidant activity and phenolic compounds of peanut skin, potato peels and rice bran extracts and to study the effect of addition of these natural extracts on soft cheese quality, each extract was added to cheese milk during manufacture at a rate of 0.5 to 1%. Cheese chemical composition, oxidative stability, microbiological examination and organoleptic properties of cheese, when fresh and after 30, 60 and 90 days storage at room temperature were done. Results showed that these extracts have a high content of phenolic compounds, and gave high antioxidtion activity. The addition of these extracts to cheese milk did not significantly affect on the chemical composition but affected the oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reduction was observed in peroxide value (PV), acid value (AV) and Thiobarbituric acids (TBA) content of cheese samples containing natural extracts during storage period than control cheese samples without antioxidant (control A) and those containing 0.02% Butylated hydroxyanisole (BHA) (as positive control B). Total bacterial, coliform and yeast and mould counts of cheese samples containing natural extracts did not detected during storage compared with control (A) cheese samples and those containing BHA as control (B). Also, results showed that organoleptic properties of all cheese treatments improved by progressed of storage period until the end of storage. Cheese containing potato peels and rice bran extracts at ratio of 1% showed better appearance, flavour intensity and body characteristics than other cheeses. From the previous results, some natural extracts could be used in white soft cheese manufacture such as potato peels, rice bran and peanut skin extracts at a rate of 1%, where it improved the sensory and bacteriological characteristics of cheese samples and increased stability against oxidation.
The effect of high hydrostatic pressure (HHP) treatments on chemical composition, proteolysis, rheological properties, total free amino acids and organoleptic properties for Cheddar cheese during ripening at 8-10 o C up to 120 days were evaluated. Application of HHP-treated Cheddar cheese at three levels (200, 400 and 600 MPa at 25 o C for 20 min.) was carried out as a methods for acceleration of Cheddar cheese ripening. Results showed that HHP-treated at 600 MPa for 20 min. at 25 o C was significantly higher in moisture, fat in dry matter and pH values, on the other hand total solids, was significantly lower throughout the ripening period followed by cheeses treated at 400, 200 MPa for 20 min. and control cheeses, respectively. All Cheddar cheeses treated with HHP showed significant (P≥0.05) higher increase in nitrogen fractions (WSN/TN% and NPN/TN%) than control cheese during ripening up to 120 days. Morover, total volatile fatty acids was significantly higher (P≥0.05) in cheese treated at 600 MPa than other cheeses during ripening. Rheological properties indicated that, HHP-treated Cheddar cheese at 600 MPa for 20 min. The significant lower (P≥0.05) values of hardness as compared to cheese treated at 200, 400 MPa and control cheeses. lowest values of chewiness and gumminess were observed in cheese treated at 200 and 400 MPa at the end of ripening. Also, HHP-treated Cheddar cheese at 600 MPa had a higher levels of total free amino acids than other cheeses treated at 200, 400 MPa and control cheeses,. HHP-treated Cheddar cheeses gained significantly higher flavour and texture scores compared to control cheese, but HHP-treated Cheddar chees at 600 MPa for 20 min. showed higher total scores than other cheese treatments.
The effect of adding different levels of fat replacers either "Dairy Lo" or "Maltrin" on the quality of nonfat yoghurt was studied. "Dairy Lo" or "Maltrin" were added to nonfat milk yoghurt at levels of 0.5 and 1%. Results showed that addition of fat replacers did not significantly affect the chemical composition of resultant nonfat yoghurt and increased the soluble nitrogenous compounds, formation of acetaldehyde, diacetyle and total volatile fatty acids (flavour compounds). Also, addition of fat replacers, improved rheological properties: (syneresis and viscosity of yoghurt). On the other hand, addition of both "Dairy Lo" and "Maltrin" increased the organoleptic properties of yoghurt. Maltrin was more effective in this respect. Overall, the nonfat yoghurt containing 0.5 and 1% Maltrin was similar in quality characteristics to full fat control yoghurt. So, it could be recommended using some fat replacers especially Maltrin to improve the flavour formation and body characteristics of nonfat yoghurt.
This study was carried out to determine the antioxidant activity and phenolic compounds of rice bran oil, also to evaluate the effect of added rice bran oil on the oxidative stability, microbial and sensory properties of soft cheese (Domiati). Rice bran oil was used in cheese manufacture at ratio of 0.1 and 0.2% (W/W) compared with cheese with 200 ppm of butylated hydroxyl anisol (BHA). Cheese treatments were stored at room temperature for four months and analyzed for chemical, microbiological, oxidative stability indices and sensory properties when fresh and then after 1, 2, 3 and 4 months of storage. Results showed that rice bran oil contains a high content of phenolic compounds and gave high antioxidant activity. Cheeses containing 0.2% of rice bran oil showed the highest oxidative stability (lowest in the peroxide, acid and Thiobarbituric acid (TBA) values), recommended better sensory properties and the lowest microbial count than the other treatments. Generally, cheese samples containing natural antioxidant (rice bran oil) showed lower peroxide, acid and TBA values compared with cheese containing BHA and control cheese along the storage period. From the results of this research it could be seen that addition of rice bran oil at a rate of 0.2% in manufacture of white soft cheese as a natural antioxidant to improve the oxidative stability, bacteriological and sensory quality of the resultant cheese during storage.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.