Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)

Mohamed, A.G.; Shalaby, Samah M.

doi:10.3923/ijds.2016.61.68

Cited by 27 publications

(12 citation statements)

References 26 publications

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“…As compared with control which was of less RSA% another treatment. These results are consistent with those reported by Mohamed and Shalaby (2016), who detected that the RSA% of cheese analogue which fortified with an apricot pulp is directly proportional to the added concentration of fruit pulp. Also, these results are in agreement with those of Corbett et al (2015).…”

Section: Resultssupporting

confidence: 93%

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

El-Aziz¹,

Refaey²

2017

Journal of Food and Dairy Sciences

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Mozzarella cheese was made by using tomato juice. It could be noticed that free radicals scavenging activity (RSD %) increased by increasing tomato juice. Total Phenolic compounds (T.P.C) [mg (Gallic acid equivalent) GAE/100mg] took the same trend of RSA , compared with control ( made by using starter )which, had the lowest content of free radicals scavenging activity and phenolic compounds. The treated variants and the control of cheese was made by the conventional method. Chemical, microbiological or rheological as well as organoleptic properties were carried out. Cheese with tomato juice was the best treatment from the chemical, microbiological, rheological and organoleptic properties.

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Section: Resultssupporting

confidence: 93%

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

El-Aziz¹,

Refaey²

2017

Journal of Food and Dairy Sciences

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“…Measuring texture of foods involves use of physical techniques to objectively evaluate food quality, such as texture analysis. Instrumental evaluation of texture is performed with a texture analyzer which involves measuring the response of a food when it is subjected to a force, such as cutting, shearing, chewing or compressing [6]. A vast range of food texture fixtures are available that provide this range of mechanical texture analysis possibilities.…”

Section: Introductionmentioning

confidence: 99%

Effect of Vacuum Packaging on Chewiness of <i>Kradi</i> Cheese Stored at Different Temperatures

Punoo¹

2021

AJHR

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In this study effect of vacuum packaging and storage time on chewiness of kradi cheese stored at 25°C, 5°C and -20°C for different periods was studied. It was observed that both vacuum packaging and storage time had an influence on chewiness of cheese. At 25°C storage temperature initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 33.24 N.mm on 20 th day whereas in normal packed samples it decreased to 23.11 N.mm on 15 th day of storage. At 5°C of storage temperature, the initial chewiness of 52.41 N.mm in vacuum packed samples decreased to 17.21 N.mm till 16 th week of storage while in normal packed samples it decreased to 17.45 N.mm till 14 th week of storage. At -20°C decrease in chewiness was very slow as compared to refrigeration temperature. At -20°C chewiness of kradi cheese was better maintained than at refrigeration temperature of 5°C in vacuum packaging and the product can be stored for long time at -20°C in vacuum packaging. Chewiness decreased more in normal packed samples than vacuum packed samples. The vacuum packaging retarded chewiness changes in comparison to normal packaging. Vacuum packaging of kradi cheese exhibited possibility of preserving kradi cheese for longer time as compared to normal packaging.

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“…The “nut vegan cheeses” are made from peanuts, cashews, macadamias, almonds, or other nuts by soaking and grinding with water in some cases followed by fermentation [ 2 , 14 , 18 , 19 , 20 ]. However some other plant sources such as rice flour [ 21 ], apricot pulp [ 22 ] and sweet corn extract [ 23 ] have been also considered. One of the most known ripened cheeses is Camembert—a soft, high humidity cheese which is covered with a velvety white layer originated mainly by the growth of the mold Penicillium camemberti (sometimes with participation of yeast Geotrichum candidum ), and presents, on average, 19.8% protein, 24.3% fat and 51.8% moisture [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

et al. 2020

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This study aimed at investigating the antioxidant activity, oxidative stability, physicochemical and microbial changes of innovative vegan Camembert-analogue based on flaxseed oil cake (FOC) which was produced using lactic acid bacteria (LAB), mold Penicillium camemberti (PC) and yeast Geotrichum candidum (GC). Two variants were prepared, namely with LAB + PC and LAB + PC + GC. After fermentation for 24 h at room temperature, the samples were stored for 14 days at 12 °C and maturated for 14 days at 6 °C. Changes in microbial population, polyphenolics, flavonoids, radical scavenging capacity were evaluated. Additionally, textural changes, pH, acidity, levels of proteins, free amino acids, reducing sugars, oil content and its oxidative stability were determined. Results showed that LAB as well as fungi were capable of growing well in the FOC without any supplementation and the products were characterized by a high antioxidant potential (high polyphenolics and flavonoids contents as well as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), superoxide (O2−) and hydroxyl (·OH) radicals scavenging activity). This study has demonstrated that bioactivity as well as the physicochemical properties depend on the starter culture used. Due to functional and biochemical characteristics conferred to the obtained Camembert-analogues, the use of P. camemberti and G. candidum showed a potential for industrial application. There is a potential for these products to be used where non-dairy alternatives are desired.

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Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)

Cited by 27 publications

References 26 publications

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

Effect of Vacuum Packaging on Chewiness of <i>Kradi</i> Cheese Stored at Different Temperatures

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

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Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)

Cited by 27 publications

References 26 publications

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

Effect of Adding Tomato Juice (Solanum lycopersicum) on the Quality of Functional Mozzarella Cheese

Effect of Vacuum Packaging on Chewiness of &lt;i&gt;Kradi&lt;/i&gt; Cheese Stored at Different Temperatures

Biotransformation of Flaxseed Oil Cake into Bioactive Camembert-Analogue Using Lactic Acid Bacteria, Penicillium camemberti and Geotrichum candidum

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Product

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Effect of Vacuum Packaging on Chewiness of <i>Kradi</i> Cheese Stored at Different Temperatures