Making Kareish Cheese With High With Added Sesame Hulls

El-Sayed, Howida; Tawfek, Meranda; Ali, Z

doi:10.21608/jfds.2016.42817

Cited by 6 publications

(3 citation statements)

References 21 publications

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“…Incorporation of DSP and OP decreased insignificantly fat and fat on dry matter. These results are in agreement with El-Sayed et al (2016), who showed that increasing the amount of sesame hulls in Kareish cheese made from skimmed buffalo's milk fortified with 1%, 2%, 3%, 4% and 5% sesame hulls decreased fat. From the same Table it could be also noticed that salt and salt in moisture contents in all cheese treatments gradually increased during storage period with no pronounced differences due to the applied treatments.…”

Section: Resultssupporting

confidence: 92%

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Basiony

Eid

El-Metwally

2018

Journal of Food and Dairy Sciences

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The composition and quality of kareish cheeses made by adding 0.5 and 1% date seed powder (DSP) or 0.5 and 1% oat powder (OP) or their were evaluated at 0. 7, 14, 21 and 28 days of cold storage. The obtained results showed that the addition of DSP and OP was of no inhibitory effect on the starter activity. As the level of the different additives was increased, the coagulation time and curd tension decreased, while syneresis increased. All treated cheeses were of higher yield and total solids, compared with the control. It was also clear that most of samples characterized with higher decrease in acidity ,fat, salt ,salt in moisture ,total nitrogen (TN),TN/DM ,water soluble nitrogen (WSN), while WSN/TN was of higher increase of DSP and OP. Total bacterial count, lactic acid bacteria and bifidobacteria were higher in fiber supplemented fresh Kariesh cheese, while lower counts were recorded in all stored Kariesh cheese samples including control .All Kariesh cheese samples were free of coliform bacteria, either when fresh or during storage up to 4 weeks. Kariesh cheese containing DSP and OP was acceptable and of good flavour, body and texture, appearance .Generally, it could be recommended that the addition of date seed powder and oat powder and ABT starter could be applied in making good quality probiotic kareish cheese.

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Section: Resultssupporting

confidence: 92%

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Basiony

Eid

El-Metwally

2018

Journal of Food and Dairy Sciences

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“…The chemical composition of kareish cheese is in agreement with those of Ghada et al, (2004), and Awad et al, (2015) and El-Sayed et al, (2016). The result of rice flour chemical compostion was in agreement with those of Turabi et al, (2008).…”

Section: Chemical Composition Of Raw Materials Used In Preparationsupporting

confidence: 90%

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

2017

Alexandria Journal of Agricultural Sciences

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The purpose of this research was to investigat the effect of substitutions chickpea flour or kareish cheese with rice flour at different levels (0, 2.5,5, 7.5, 10 and 12.5%) on chemical composition, nutritional evaluation, physical and sensory properties of gluten free sweet or salty biscuits. The results showed that as a result of increasing the levels of substitutions of chickpea flour or kareish cheese, the moisture, protein, ash and fat were increased. However carbohydrates contents were decreased compared to the other control samples on both types of biscuits. So, the nutritional value of both biscuits were increased compared to the control samples. Moreover, physical properties as the diameter of both biscuits were gradually decreased, but the thickness were increased. Thus, spread ratio was decreased by increasing chickpea flour or kareish cheese. Sweet biscuits with 10% chickpea flour had the best sensory properties compared other sweet biscuits samples. Also, all salty biscuits had high sensory properties, but salty biscuits with 25% kareish cheese had the lowest properties compared to others. So, It can be formed gluten free biscuits with high nutritional value and good quality properties by adding chickpea flour by small quantity or kareish cheese by medium quantity.

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“…These results might be due to the increase in protein content occurred in all treatments with all concentrations. Statistically, there were significant differences by the increase of functional foods under study addition and between the samples by the increasing of storage period (El-Sayed et al, 2016).…”

Section: Chemical Composition Aciditymentioning

confidence: 84%

Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin

Hamad

El-Bushuty

El-Zakzouk

2020

Egypt. J. Food Sci.

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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%.

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Making Kareish Cheese With High With Added Sesame Hulls

Cited by 6 publications

References 21 publications

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Composition and Quality of Kareish Cheese Supplemented with Probiotic Bacteria and Dietary Fibers

Effect of Enriched Gluten Free Biscuits with Chickpea Flour or Kareish Cheese on Chemical, Nutritional Value, Physical and Sensory Properties

Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin

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