Sweet red pepper is a natural source of phenol compounds and ascorbic acid that contributes to its high antioxidant potential. It could be used as a material to enrich different food systems such as soft and processed cheeses. The current study evaluates the effect of supplementation with 10% and 20% of sweet red pepper paste (SRPP) on the physicochemical, textural and sensory traits of spreadable processed cheese during storage at 7±1°C for three months. The addition of SRPP increased the total solids, fiber, protein, ash, fat, pH, potassium, and total phenolic contents of spreadable processed cheese, as compared with the control. Besides, the firmness, chewiness, and springiness of processed cheese supplemented with SRPP were lower than the control. Sensory evaluation scores revealed that the panelists accepted processed cheeses containing SRPP with slight differences scores between all treatments and control. The addition of SRPP in preparation of spreadable processed cheese could be recommended to produce an acceptable product with high nutritional and health properties containing antioxidants and dietary fiber.

Yoghurt is one of the most consumed healthy and nutritious foods worldwide. Nutrition-related diseases are regularly found in developed or underdeveloped countries, wherein enriched dairy products can dramatically reduce the risk of these diseases. Spirulina platensis powder (SPP) is considered a good source of bioactive compounds exhibiting high antioxidant properties. In the present research, physicochemical and nutritional attributes of yoghurt supplemented with 0.5, 1, and 2% of SPP were investigated. The results showed that the addition of SPP decreased coagulation time, syneresis, and pH values. The supplementation with SPP increased yoghurt acidity as lactic acid, total solids content, total protein, fat, and total volatile free fatty acids. Stirred yoghurt treatments containing 0.5% of SPP displayed higher sensory acceptability than other treatments. Furthermore, in vivo therapeutic effects of the produced yoghurt were evaluated. The results revealed that SPP-supplemented yoghurt provided a novel technological approach to manufacture a functional food exhibiting prevention effects to cardiovascular diseases and improved liver, kidney, and heart functions.

Guava seeds powder (GSP) is rich source of crude fiber, minerals, and antioxidants compounds. The present study was administered to evaluate the effect of supplementation with GSP on the physicochemical, rheological, and sensory properties of probiotic low-fat yoghurt. GSP was added at ratios of 1, 2, and 3%. A gradual increase in crude fiber, Acidity, viscosity, total phenolic content, and antioxidant activity was recorded in GSP-enriched yoghurt as the GSP ratio increased. On the other hand, the pH values and syneresis were decreased in GSP enriched yoghurt when the ratio of GSP increased. Low fat yoghurt supplemented with 3% of GSP had the best physicochemical, acceptability, sensory and rheological properties. In all treatments bacterial counts increased in GSP-enriched yoghurt treatments. The study demonstrated that GSP might be used as a source of phenols and crude fiber in low-fat yoghurt and that enhances its nutritional value and its rheological and sensory properties. GSP contain fiber, and thus have been suggested to fulfill the prebiotic concept, and that led to an increase in the counts of probiotic bacteria in manufactured treatments to exceed about 106 CFU/g. thereby acting as prebiotics, and the produce low-fat yoghurt supplemented with GSP as synbiotic.

Buttermilk has a potential to become a daily diet drink at global level due to its high nutritive value and ease of production process. In present study, novel buttermilk beverages were developed using barley and oat flour supplementations. Acidity, pH, viscosity, whey separation and sensory properties were studied. Supplementation with barley and oat flours (2 and 4% for both) showed changes in buttermilk acidity and pH. Whey separation was lower and viscosity was higher in buttermilk sample containing 4%barley and oat flours. Buttermilk samples were also evaluated for their sensory characteristics including colour and appearance, body and mouth feel, flavour and overall acceptability. Samples with 4% oat flours level obtained the highest scores in the sensory evaluation. The viscosity of the buttermilk samples increased proportionally with the levels of barley and oat flour supplementations. Oat flour supplementation at 4% level in buttermilk improved nutritive, physicochemical and desirable sensory characteristics more than barley flour.

The objective of this research was to study the production of ice milk supplemented with watermelon seeds embryonic leaves powder (WSELP). Mixes of ice milk containing 2%, 4% and 6% (WSELP) were prepared. Chemical composition of (WSELP) indicated higher total phenolics and radical scavenging activity (RSA). The highest total solids, fat content, protein content, ash content, caloric value, pH, viscosity and overrun were observed in the samples supplemented with (WSELP) and this increasing was proportional to the supplementation ratio. While ice milk samples containing (WSELP) were the lowest acidity (as lactic acid) scores. The ice milk samples prepared with 6% (WSELP) had the highest scores when judged sensory and the degrees of sensory acceptance matched the control. The total plate count and psychrotrophic bacteria count of all produced ice milk formulations were within the safe levels, and the moulds & yeasts were not detected.