No abstract

R ECENTLY, fortification of kareish cheese with functional foods has gained momentum in response to the variable health status of developed countries, especially in Egypt. Functional foods such as oat, talbina, lima bean and sweet lupin were used in fortification of kareish cheese. The chemical composition, microbiological counts, and rheological, organoleptic analysis were determined. In this study, kareish cheese was made using reconstituted skim milk powder at a rate of 10% which was divided into 12 equal portions, one for the control and eleven were fortified with different concentrations 1,2 and 3% of the functional foods under study excepting for the ratio 3% of oat addition. The addition of those functional foods had an observed increasing effect on the content of cheese moisture, also a noticeable increase in fat, ash, fiber content, and slight increase in total protein. High acidity of kareish cheese remarkable by the addition. Total bacterial counts and lactic acid bacteria slightly decreased at zero time then started to increase significantly by the increase of the storage period until reached the maximum count at 21 days then the count began to decrease. Molds and yeasts increased by the increasing of storage period. The test results of Coliform and staphylococcus sp. Counts were negative. Rheological properties of kareish cheese were affected significantly by the addition of the functional foods under study. All treatments were sensually acceptable, but the most acceptable treatments were control and those fortified treatments with functional foods under study at ratio of 1%.

I N attempted to produce the stuffed pate and potatoes buriet with kareish cheese fortified with 1% (W/W) oat, talbina, lima bean and sweet lupin. The portion size of control and fortified kareish cheeses added at 15% (W/W). In addition, determination the organoleptic evaluation and calculating of total calories of stuffed pate and potatoes buriet with fortified kareish cheese with functional foods at fresh. Results indicated the differences in the nutritional values that appeared on kareish cheese as a result of fortifying it with functional foods. The more increase in concentration of fortification, the more increase in nutritional values of kareish cheese which appeared in the chemical composition including (moisture, protein, fat, fiber, ash, Mg, K, Fe, Zn) contents. Furthermore, sensory evaluation was carried out and the results presented that pate and potatoes buriet which added to them about 15% of control kareish cheese was the highest acceptance, followed by those added to them kareish cheese fortified with talbina, lima bean, oat and sweet lupin, respectively. Moreover, total calories were calculated for the fresh treatments of kareish cheese which were included in producing pate and potatoes buriet products (Kcals/15 g). It was found that pate and potatoes buriet which added to them about 15% of kareish cheese fortified with sweet lupin were the highest calories, followed by the kareish cheese control, the kareish cheese fortified with talbina, lima bean and oat, respectively.