Producing Stuffed Pate and Potatoes Buriet with Kareish cheese fortified with functional foods

Abstract

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.