Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture

Elhamid, Abeer Abd; Elbayoumi, Mervet M.

doi:10.21608/jfds.2017.38933

Cited by 8 publications

(5 citation statements)

References 23 publications

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“…As regards to the higher values of fat, protein, ash, carbohydrates and total dietary fiber obtained in UF-soft cheese with bee pollen were due to the higher total solids occurred upon the addition of bee pollen in the production of UF-soft cheese as Yerlikaya (2014) mentioned the same results. In addition, bee pollen reduced the entrapped water in cheese protein networks due to thehydrophobic interaction between polyphenols and milk proteins during the coagulation of cheese curd as reported byAbd Elhamid & Elbayoumi (2017). The fat, protein total dietary fiber, and ashcontents significantly (P≤0.05) increased during storage in all treatments which might be due to the loss of moisture during storage (Atallah & Morsy, 2017).…”

Section: Physicochemicalcharacteristicsmentioning

confidence: 52%

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

Abbas

Othman

Deghedie

et al. 2023

Egypt. J. Food Sci.

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T HIS study aimed to evaluate adding bee pollen in different levels (0, 1.0, 2.0 and 3.0%) in the quality characteristics of probiotic UF-soft cheese. Thesamples were analyzed for physicochemical, biochemical, minerals (Iron, Manganese and Zinc), total phenolic, antioxidant activity, free fatty acids, free amino acids, textural,viabilityof ABT probiotic bacteria (Lactobacillus acidophilus LA-5, Streptococcus thermophiles and Bifidobacterium BB-12),and sensory propertiesof UF-soft cheese during the 30 days of storage. Bee pollen addition in UF-soft cheese significantly increased acidity, fat, protein, ash, phenolic compounds (50% more), as well as the antioxidant activity. Moreover, bee pollen-added cheese were characterized by high contentsof Fe, Mn, Zn, free fatty acids, free and total amino acids.Hardness, gumminess, and chewiness of cheese samples with bee pollen were higher than control cheese.The amount of total free amino acids in UF-soft cheese with bee pollen was almost two times higher in comparison with control cheese.Bee pollen addition caused an increase of unsaturated fatty acids, mainly omega-ω 6 and omega-ω 3 in UF-soft cheese.Tyrosine, glutamic,methionine, phenylalanine, isoleucine, and leucine acidswere generally in high proportion in UF-soft cheese with bee pollen.The viability of ABT culture was significantly higher in bee pollen-added cheese than control cheese. Significant improvement was observed in sensory parameters (flavor and texture) for UF-soft cheese with 1.0 or 2.0% bee pollen. It can be concluded that, probiotic UF-soft cheese with 1 or 2% bee pollen maybe proposed as new-functional cheese.

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Section: Physicochemicalcharacteristicsmentioning

confidence: 52%

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

Abbas

Othman

Deghedie

et al. 2023

Egypt. J. Food Sci.

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“…The lowest moisture content (48.29%) was recorded in WG-cheese with a significant difference (P≤0.05) in comparison to other processed cheese samples. This might be due tothe reduction of retained water in cheese matrix resulting about the interactions between milk components and polyphenols of different additives as reported by Abd Elhamid et al (2017). Moreover, wheat germ has a higher content of carbohydrates, fibers and proteins which interact and reduce the free water in cheese matrix (Majzoobi et al, 2016).…”

Section: Chemical Composition Of Spreadable Processed Cheesementioning

confidence: 89%

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

Abd Elmontaleb,

Hassaan,

Ahmed

et al. 2023

Egypt. J. Food Sci.

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HE purpose of this paper is to produce a new spreadable processed cheese with functional and nutritional value. Bee pollen (BP), Palm pollen (PP) and Wheat germ (WG) at level 5% were used individually as a functional and natural ingredient in the production of Spreadable processed cheese to determine their effect on physicochemical, functional and sensory properties of the product.The addition of these ingredients lead to improvement of the physicochemical composition as a result of the increase in nutritional value of processed cheese in terms of proteins, carbohydrates, ash and enhancing the physical properties. Highcontent of phenolic and antioxidant activity has been observed in processed cheese containing BP, PP and WG. High values of phenolic compounds were obtained in PP-cheese which had an equivalent 1.87 mg Gallic acid/g cheese and 62.47% antioxidant activity, while the lowest ones an equivalent of 1.38 mg Gallic acid/g cheese and 51.90% antioxidant activity were observed in WG-cheese. In addition, a balanced amino acid profile with vital essential amino acids was obtained in the final processed cheese product and the PP-cheese contained a high content of these acids. Moreover, the panelists preferred the cheese samples containing these additives without negative notes, while WG-cheese had the highest scores.This ensure the acceptance of these additives as a functional component in the manufacture of processed cheese at level 5%, which opens the way for future experiments for testing higher levels of these promising functional ingredients.

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“…When added to cheese samples, pollen significantly increased the amount of protein in cheese samples [25]. Further, the ash concentration in yogurt increased considerably, which was related to its high dry matter concentration [32].…”

Section: Nutritional Compositionmentioning

confidence: 98%

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

et al. 2021

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The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

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Influence of Bee Pollen on the Bioactive Behavior, Sensory and Physicochemical Properties of White Cheese Made from Camel and Cow Milk Mixture

Cited by 8 publications

References 23 publications

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese

Impact of Bee pollen, Palm pollen and Wheat germ on the Physicochemical, Functional Properties, and Free Amino Acid Profile of Spreadable Processed Cheese

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

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