Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder | ||
| Journal of Food and Dairy Sciences | ||
| Article 9, Volume 11, Issue 12, December 2020, Pages 377-383 PDF (1 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2021.60281.1014 | ||
| Authors | ||
| Aliaa Ali Darwish* 1; Meranda A. Tawfek2; Enas A. Baker2 | ||
| 1Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| 2Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, 12613, Egypt | ||
| Abstract | ||
| Effect of supplementation with roasted date seed powder (DSP)on the texture and sensory properties of spreadable processed cheese was carried out. Four different formulas of processed cheese were prepared (F-C, F-1, F-5, and F-10) with added 0, 1, 5, and 10 % of roasted DSP.Results revealed that the DSP is of higher total phenolic (TPC, 38.3 mg GAE/g) and flavonoid (TFC, 33.4 mg QE/g) contents, and antioxidant activity (AOA, 83.9%).Adding DSP resulted in significant differences (P ˂ 0.05) in total solids and fiber contents, and insignificant differences in fat content, fat/dry matter, and protein. The lowest ash content of 3.20% and the lowest soluble nitrogen of 1.68% were detected in treatment F-10. pH values significantly (P ˂ 0.05) increased by adding DSP, while decreased with the progress of storage time. Meltability and oil separation index significantly increased (P ˂ 0.05) over time,while it significantly decreased by adding DSP.Texture parameters increased (P<0.05) over time. Hardness increased while springiness, cohesiveness, gumminess, and chewiness values decreased by adding DSP. A proportional increase (P ˂ 0.05) in TPC, TFC, and AOA was detected by increasing the added DSP.Thus, F-10 treatment contained the higher TPC, TFC, and AOA %.A slight increase in TPC, TFC, and AOA was found by prolonging the storage period.As with the sensory evaluation, all formulations were acceptable, and F-5 followed by F-1 acquired the highest scores of overall acceptability. Thus, this study demonstrated the possibility of using roasted DSP in the manufacturing of processed cheese with high-quality properties,antioxidant activity,and sensory acceptability. | ||
| Keywords | ||
| date seed powder; processed cheese; antioxidant and polyphenols; quality and sensory attributes | ||
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