UTILIZATION OF MUSHROOM POWDER FOR SUBSTITUTING DRIED SKIMMILK IN THE MANUFACTURE OF PROCESSED CHEESE SPREAD | ||
| Egyptian Journal of Agricultural Research | ||
| Article 15, Volume 87, Issue 2, July 2009, Pages 509-521 PDF (280.12 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2009.194109 | ||
| Authors | ||
| ATEF E. FAYED1; AZZA M. FARAHAT1; RAGIA O. MOHAMED2 | ||
| 1Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||
| 2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||
| Abstract | ||
| The utilization of mushroom powder (MP) in substitution of skimmilk powder (SMP) in the manufacture of processed cheese spread (PCS)was the aim of this study. The basic blend of PCS (control) was planned to contain 31% dry matter (DM) and 25% Fat/DM using mature Ras cheese and skimmilk powder (SMP) as additional source of milk solids not fat. SMP was substituted on the dry basis with MP at the levels of nil (the control), 2.5, 5.0 and 10.0%. Melting salt (S9 special) was added at the level of 4%. The pH value of all blends was adjusted to 5.8. Level of 0.5% of JOHA®HBS was added as preservative agent. The cooking was carried out at 85°C for 7 min. with stirring velocity of 120-140 r.p.m. Thereafter, the resultant cheese spreads were filled into glass jars. The results indicated that, although DM, fat/DM and ash/DM contents of PRCS were not influenced by adding MP, the total nitrogen (TN)/ DM content tended significantly to reduce when the level of SMP substitution with MP exceeded 5%. The soluble nitrogen (SN)/TN content of all treatments of PRCS was higher even than that of the mature Ras cheese itself, from which was made, and decreased significantly as the portion of PM instead of SMP increased. The gradual substitution of SMP with MP in PCS making was associated with proportional increment in the fibers/DM content and decrement in the titratable acidity %, in spite of the stability of pH value at 5.8. Hardness, cohesiveness, gumminess and chewiness exhibited proportionally higher values, while, springiness property behaved opposite trends as the MP was used instead of SMP in PCS recipes. Whether, the proportional replacement of SMP with MP or the prolonging of cold storage period was associated with gradual increase in the firmness (as indicated inversely from the penetration value) as well as in the oil separation index and decrease in the meltability % of PRCS. The use of MP instead of SMP did not lead to any significant differences in the score of all organoleptic attributes of PCS. Moreover, the mushroom flavour was accepted and favorably preferred in PCS and improved the stability of sensory quality of PCS along the cold storage period, especially when the substitution level of SMP with MP was more than 2.5%. The substitution of SMP with MP up to 10% in PCS manufacture could be recommended. | ||
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