IMPACT OF CARROT POMACE PASTE (Daucus carota
L.) ADDITION ON SOME PROPERTIES OF
PROCESSED CHEESE
Amal I. El- Dardiry
Dairy Chemistry Department, Animal Production Research Institute,
A.R.C., Giza, Egypt.
dr_amaleldardiry@yahoo.com
Key Words: processed cheese, carrot pomace, antioxidant, chemical
properties.
ABSTRACT
Carrot pomace paste (CPP) was taken on replacement 10, 20 and 30
% of the processed cheese base in the manufacture of block processed
cheese. The resultant cheese was analyzed for some of its physicochemical
properties and textural profiles. The basic blend of fresh control block
processed cheese (BPC) contained 46.03% Fat/DM while the corresponding
values of treated cheeses were 45.15, 44.35 and 44.46 for treatments 1, 2
and 3 respectively. The D.M, Fat/DM, protein, carbohydrates, soluble
nitrogen (S.N), (TVFA) total volatile fatty acids, salt contents and ash of the
fresh obtained products were decreased by the addition of CPP, while the
pH value, B- carotenes and vitamin A were significantly increased
(p<0.05). S.N and TVFA of all treatments gained gradually increased
throughout the progress of storage period. Control cheese had higher values
of the former parameters than other treatments with the exception of Bcarotenes
and Vit.A . Total phenolic compounds and radical scavenging
activity were found higher in treated cheeses than the control cheese.
Texture profile analysis (TPA) indicated rise in the hardness of BPC and
decreased in springiness, cohesiveness, chewiness and gumminess with the
increased level of CPP. Also, BPC exhibited low oil separation index (OSI)
and low meltability with the increase of CPP in the cheese formulation. The
obtained BPC for all treatments were organoleptically acceptable and the
use of up to 30 % CPP in the manufacture can be recommended to reduce
the costs of cheese production.
INTRODUCTION
Processed cheeses are among cheese verities appreciated by
consumers, and the Egyptian dairy industry produce about 132.081 ton
per year (CAPMS, 2016).
To reduce processing costs, Imitation products have been
developed and are now widely used in fast food, pizza and formulated
foods are in school lunch programs SHAW (1984). Imitation processed
cheese is made from mixtures of dairy or non-dairy proteins and fat or
oils . It is categorized labeled: synthetic, substitute, analogue, imitation,
filled, artificial and extruded Tawfek,(2018).
Egypt. J. of Appl. Sci., 36 (7-8) 2021 16-28
The main idea of processing cheese was to increase its shelf life
Meyer (1973) as well as use cheese which would otherwise be difficult
to sell, such as cheese containing minor defects such as over-ripening,
localized incidence of molds, deformations and the more or remnants
from cheese-cutting operations Latterly, the producers note that a wide
assortments of new products could be made using various species of
cheese (different in the degree of ripened ), by incorporating other dairy
products e.g. whey powder, cream, skim milk powder, butter, whey
protein concentrate, emulsifier and flavour by varying the processing
conditions. In most countries, the production of processed cheese has
been increased steadily because of the variations in consistency, size,
shape and flavour of the product. These variations make it attractive and
simple to take on at preparation of public dining and at home.
Moreover, vegetable and fruit by-products are available in big quantities,
characterized by rise dietary fibers, resulting in rise water binding
capacity and low enzyme digestible organic matter Serena and
Kundsen (2007).These by-products which are inexpensive and available
in big quantities Shyamala and Jamuna , (2010) exhibit less calories
content and other important compounds e.g. antioxidants which that give
many health benefits González Centeno et al. (2010).
Carrot pomace (CP) is a waste obtained during carrot juice
processing. The juice yield carrots is about 70% and up to 80% of
carotene may be lost with left over CP Bohme et al. (1999). CP contains
high-value compounds e.g. dietary fibers, organic acids, carotenoids,
minerals, vitamins and neutral sugars. The water retention and swelling
capacities of carrot pomace were relatively higher compared to the other
agricultural by-products e.g. pear, orange and apple wastes, Swati, et al.
(2019).The use it as a by-product will reduce the environmental pollution
burden. carrot pomace can also be converted by adding it to products into
high nutritional value products Singh et al. (2006). It can mixed into
some food products as cheap and low-caloric agents by partial
replacement of some product components e.g sugar or fat, enhancing of
oil and water retention and oxidative stabilities or improving emulsion
Elleuch et al. (2011). Also, the nutritional and health importance of
fiber-rich foods has been clarified Yao & Andrew (2017).
In this study, carrot pomace was added in processed cheese formula
in order to reduce its production costs, improving the nutritional value,
adding healthy benefits and increasing its shelf life.
MATERIALS AND METHODS
Materials:
Ras cheese (fresh and mature from 3months) and butter oil were
obtained from Faculty of Agriculture, Cairo University, Egypt. Nisaplin
17 Egypt. J. of Appl. Sci., 36 (7-8) 2021
and emulsifying salt (Joha SE) were obtained from Danisco cultor,
Denmark . carrot was bought from the local market, Dokki, Egypt.
Methods of processing:
Ras cheese manufacture:
Ras cheese (fresh and 3months old) were made by using cow's
milk standardized to 3% fat. The other processing steps were made as
mentioned by Hofi et al,. (1970)
Preparation of carrot pomace paste (CPP):
Carrot was washed with tap water for cleaning and removal of
extraneous dirt. The clean carrots were peeled manually with knife, juice
was extracted, using Juicer-Mixer- Grinder (Singer), and separated from
the juice carrots to obtain their pomace. The remaining juice of the
collected raw pomace was squeezed out by manual pressing method with
the help of muslin cloth .The carrot pomace was put in boiling water (1kg
carrot pomac / 200 ml water) for 10 min, then the mixture (carrot pomace
and water) was minced well to get quite fine paste which kept frozen in
bags, as described by El- dardiry,et al. (2011). The composition of the
raw materials used in the present study is indicated in Table1.
Preparation of carrot pomace paste (CPP):
Table (1) : Chemical composition of Carrot pomace paste and Ras
cheese used in formulation of block type processed
cheese.
Ingredients Carrot pomace paste Ras cheese fresh Ras cheese Mature
Moisture % 38.92 43.82 33.79
Protein% 2.94 22.31 26.55
Fat % 1.42 26.29 30.12
Ash % 0.69 4.25 5.06
Carbohydrate%(by difference) 16.88 1.76 0.97
Dietry fiber % 39.15 - -
Salt % - 3.03 3.51
Soluble nitrogen 0.104 0.548 0.761
TVFA* 5.4 21.4 39.7
pH value 7.91 5.2 4.87
TVFA* : Total volatile fatty Acid (ml NaOH 0.1 N/100g Product).
Block Processed cheese making:
It was made by using Ras cheese (fresh and mature) and carrot
pomace paste (CPP) in formulating the base blend. The final products were
adjusted to contain 58± 1% DM, 44 ± 1 % fat/DM., 2.38 emulsifying salt in
control and 1.3±0.03 % in the other treatments , 0.01% Nisaplin , butter oil
and water to all treatments . CPP was used to replace 10, 20 and 30% of
cheese base in the mixture (as shown in table (2). All treatments were
processed in double jacket ban (locally constructed) at 85-90°C/ 8 min.
using indirect steam at pressure 2-2.5 kg/ cm2.The melted processed cheese
Egypt. J. of Appl. Sci., 36 (7-8) 2021 18
was poured into cardboard boxes (500g) and lined with aluminum foil. The
resultant cheeses were analyzed when fresh and every month up to 3 months
of storage in the refrigerator at 5±1°C . The composition of different used
formulas is shown in Table 2.
Table(2) : Composition of different blends used in manufacture of
block type processed cheese formulations.
BPC Treatments
Ingredients
Control T1 T2 T3
Ras cheese fresh 52.77 53.18 43.98 34.91
Ras cheese mature 29.02 20.39 20.23 20.07
Butter oil 6.16 6.20 6.16 6.11
Carrot pomace paste - 8.86 17.59 26.18
Emulsifying salt 2.38 1.33 1.30 1.30
Nisaplin 0.01 0.01 0.01 0.01
Water 9.66 10.03 10.73 11.42
Total 100 100 100 100
Treatments T1,T2 and T3 with 10,20 and 30 % carrot pomace paste substitution of
cheese base respectively.
Chemical analysis:
Fat, Dry matter, ash, T.N, soluble nitrogen and fiber contents
were analyzed according to AOAC (2007). Carbohydrate content of all
samples was calculated as described by Ceirwyn (1995) using the
following formula:
Total carbohydrates % = 100 – (%protein +%fat+%fiber +% ash +% moisture).
Total volatile fatty acids as (Kosikowski , 1982), and expressed
as ml of 0.1N NaOH/100g cheese. Salt content (Ling, 1963). Total
phenolic compounds (Zheng and Wang; 2001) by floin - Ciocalteu
reagent and expressed as mgs of (GAE) gallic acid equivalents /100g.
Free radical scavenging activity by (Brand-Williams et al.,1995).
Physicochemical properties:
pH values were measured using pH meter with a combined
electrodes, (Hanna digital pH meter). Meltability (Olson and Price
,1958) and modified by Savello et al. (1989). Oil separation index of
block processed cheese (Thomas, 1973).
Texture profile analysis (TPA)
Texture profile analysis of processed cheese treatment was done
using a Universal Testing Machine (TMS-Pro). Calculation described by
Bourne (1978) was used to obtain the texture profile parameters.
Sensory evaluation
The organoleptic properties of processed cheese were evaluated
by a test panel of 12 panelists of Dairy Chemistry Department, Animal
Production Research Institute. Sensory evaluation design and scores were
carried out according to Meyer (1973).
Statistical analysis
The data obtained (mean of three replicates) were statistically
analyzed according to statistical analyses system user’s guide SAS (1996).
19 Egypt. J. of Appl. Sci., 36 (7-8) 2021
RESULTS AND DISCUSSION
Chemical composition, antioxidant, β-carotenes and Vitamin A :
Table(3) : Chemical analysis of block type processed cheese (BPC)
with different ratios of carrot pomace paste in the base
blend.
Chemical composition
BPC Treatments
Control T1 T2 T3
Moisture % 39.59a 43.66a 45.98a 48.94a
Fat % 27.81a 25.44a 23.96a 22.70a
F/ DM 46.03a 45.15a 44.35a 44.46a
Dietry fiber% - 3.47c 6.78b 10.26a
Protien% 19.47a 17.50b 15.71c 13.88d
Ash % 3.71a 3.35b 3.01c 2.68d
Carbohydrate* 9.42a 6.58b 4.56c 1.54d
Salt % 2.60a 2.32b 2.04c 1.76d
Β-carotenes( mg/100ge past) 0.241 0.712c 1.421b 2.129a
Vitamin A (μg/100g fat) 467d 556c 638b 714a
Antioxidant compounds
RSA (%) 3.9d 11.3c 19.4b 28.2a
TPC (mg/100g equivalent gallic acid) 21.0d 114.6b 117.5ab 121.0a
Treatments T1,T2,T3 with 10,20 and 30 % carrot pomace paste substitution of
cheese base respectively. The letter possess the factor of the level of CPP. The
means with the same letter at any position didn't significantly differ (p>0.05).
Table (3) indicated that D.M, F/DM, protein, fat, ash,
carbohydrates and salt were found higher in control cheese than the other
treatments. CPP playing an important role in that variation. Diatry fibers,
B- carotenes and vitamin A were noticed in a higher level in treated
cheeses than that in the control one. A direct relationship was noticed
between values of the former parameters (fibers, carotenes and Vit.A)
and the level of CPP addition. These results are in agreement with Awad
(2003).
Free radicals scavenging activity (RSA) and total phenolic
compounds (TPC), as Gallic acid equivalent, in BPC control cheese were
very low compared to the carrot pomace cheese treatments. Phenolic
compounds were increased significantly (P> 0.001) in carrot pomace
cheese by increasing the ratio of CPP in the cheese base. A linear
relationship was observed between the rate of CPP added and the values
of the previous parameters. These results are approximately near to that
found by Goncalves et al. (2010).
pH values:
The changes in pH values of the BPC containing different ratios of
CPP during storage are presented in Fig (1). Data indicated that control
treatment have significantly (P<0.001) lower pH value than treatments
containing CPP, which can be attributed to the high pH value of CPP
(7.91) compared to 4.87 or 5.2 for fresh or mature Ras cheeses
Egypt. J. of Appl. Sci., 36 (7-8) 2021 20
respectively. During storage the pH values of BPC samples significantly
decreased (p<0.001) with the progress of storage period. The changes in
pH values of BPC samples during storage could be due to the changes
occurred in TVFA and SN contents. These results are in agreement with
those findings by Abd El Hamid et al., (2000).
Fig. (1) pH value of block type processed cheese (BPC) with different ratios of carrot
pomace paste in the base blend.
Soluble nitrogen & total volatile fatty acids:
The soluble nitrogen contents (SN) of BPC were affected by
adding CPP in the base blend (Table 4). Among the fresh block
Processed cheeses, control treatment had the highest SN content, over the
storage period, while BPC containing 30% of carrot pomace paste had
the lowest values. Differences in SN contents can be attributed to the
high SN in Ras cheese either fresh or mature used in the formulating
blends. The soluble nitrogen increased gradually in all treatments during
storage, and this increase may be attributed to the enzymatic activity of
the resistant proteinases present in the product. Meanwhile, these results
are in agreement with that reported by Awad et al.,(2003). Also,
Statistical analysis of the data indicated, significant differences (p<0.001)
among all treatments during 3 months of storage .
Total volatile fatty acids (TVFA) behaved the same trend of S.N
during storage period and control treatment exhibited the highest values
compared with the rest treatments. The differences in TVFA values
among all treatments could be attributed to the high percent of these
volatile acids in Ras cheese. Values of TVFA increased significantly
(P<0.001) during cold storage, probably due to the residual activity of
heat-resistant lipases in the base formula. These findings are coincided
with Hassan and Abd El- Gawad (2000).
21 Egypt. J. of Appl. Sci., 36 (7-8) 2021
Table(4) : Soluble nitrogen (SN), (TVFA) Total volatile fatty acids
values*of block processed cheese during cold storage
with different ratios of carrot pomace paste.
Storage period
(month)
BPC Treatments
Control T1 T2 T3
S.N
0 2.349Ad 2.076Bd 1.835Cd 1.563Dd
1 2.367Ac 2.102Bc 1.884Cc 1.597Dc
2 2.377Ab 2.107Bb 1.908Cb 1.623Db
3 2.392Aa 2.122Ba 1.951Ca 1.674Da
TVFA
0 43.00Ad 29.10Bd 24.67Cd 20.11Dd
1 45.78Ac 32.94Bc 27.00Cc 22.02Dc
2 49.00Ab 36.11Bb 29.40Cb 24.18Db
3 52.13Aa 38.98Ba 32.00Ca 27.02Da
*ml/ 0.1 N NaOH/ 100g cheese
See details under Table (3) .
Meltability & oil separation index :
Data in Fig. (2) Showed the meltability values and oil separation
index (OSI) of BPC as affected by increasing ratio of CPP to add the
processed cheese blend . Addition of CPP in the base formula decreased
significantly (P> 0.001) the cheese meltability compared to control.
Decreasing the meltability of carrot pomace paste treatments could be due to
the higher percent of carbohydrates in the carrot pomace paste (Table, 1),
which may act as stabilizer, tightly bind the water in the resultant product
and making it less meltable. Also, the lower meltability of cheese treatments
containing carrot pomace paste may be due to its low total protein and
casein contents. But, during cold storage, the melting values were increased
in all treatments, owing to the protein degradation occurred in the cheese
which releasing consequently more SN and consequently increasing its
flow. These data are agreed with those of Awad (2003) .
Fig. (2): Oil separation index and Meltability (mm) of block type processed cheese
(BPC) during cold storage at 5±1ºC with different ratios carrot pomace
paste in the base blend.
Egypt. J. of Appl. Sci., 36 (7-8) 2021 22
Regarding the oil separation index (OSI), data indicated that, both
the proportional replacement of cheese base with carrot pomace and the
prolonging of cold storage period were associated with gradual strength in
the fat emulsion, i.e. decreasing in the oil separation. This means that, the
emulsion capacity of carrot pomace was higher than that of milk protein.
The increase in OSI during storage period could be attributing to the
changes took-placed in SN content and the decrease in the pH values during
storage period. So the lower pH can cause negative effect on the protein
bonds and give a moveable protein network, which lead to emulsify the fat
and consequently make it easy to release. Similar results were reported by
Awad et al., (2014).
Texture profile analysis (TPA) :
Data illustrated in Table (5) indicated that, with the exception of
the hardness criterion, other texture parameters, namely cohesiveness,
springiness, gumminess and chewiness of treated cheeses exhibited
significant proportionally lower values, with the addition of carrot
pomace paste in the cheese blend compared to control. The hardness
increased with increasing the percent of CPP in the blend.
Table (5): Texture profile analysis (TPA) of block processed cheese
(BPC) during cold storage at 5±1ºC with different ratios
carrot pomace paste in the base blend.
Storage period
(month)
BPC Treatments
Control T1 T2 T3
Cohesiveness(-)
0 0.45 Ad Fresh 0.45 Ad Fresh
1 0.47 Ac 1 0.47 Ac 1
2 0.51 Ab 2 0.51 Ab 2
3 0.54 Aa 3 0.54 Aa 3
Hardness (n)
0 28.4 Dd 30.3 Cd 33.6 Bd 37.9 Ad
1 28.9 Dc 30.8 Cc 34.8 Bc 38.7 Ac
2 31.5 Db 32.2 Cb 37.6 Bb 41.6 Ab
3 33.2 Da 35.6 Ca 42.2 Ba 46.4 Aa
Springiness (mm)
0 6.27 Ad 6.01 Bd 5.40 Cd 5.01 Dd
1 6.55 Ac 6.34 Bc 5.83 Cc 5.38 Dc
2 6.92 Ab 6.73 Bb 6.22 Cb 5.72 Db
3 7.18 Aa 7.01 Ba 6.55 Ca 6.13 Da
Gumminess (n)
0 11.46 Ad 10.86 Bd 9.91 Cd 9.34 Dd
1 12.22 Ac 11.53 Bc 10.61 Cc 10.09 Dc
2 14.54 Ab 12.45 Bb 12.54 Cb 12.39 Db
3 16.48 Aa 15.18 Ba 15.28 Ca 15.56 Da
Chewiness (n)
0 68.92 Ad 62.50 Bd 50.96 Cd 45.85 Dd
1 76.70 Ac 70.84 Bc 59.14 Cc 53.34 Dc
2 96.88 Ab 82.85 Bc 75.02 Cb 67.84 Db
3 116.59 Aa 105.53 Ba 97.04 Ca 92.20 Da
See details under Table (3) .
23 Egypt. J. of Appl. Sci., 36 (7-8) 2021
The lower hardness in control treatment could be due to its higher
soluble nitrogen content. Hardness is affected by many factors e.g. pH
value, SN, state of protein network, fat and moisture contents. Moreover,
CCP contents which contain higher carbohydrates and fiber contents may
bind the water in the resultant processed cheese and minimized its
hardness. During storage period, totally texture profile parameters of
cheeses were significantly increased. These data are similar with those of
Awad et al., (2014); Khalil1 & Elkot (2020) .
Sensory evaluation:
There were no changes in the appearance with adding CPP up to
20% in the base blend. Increasing the ratio up to 30% had slightly
affected on the appearance. The body & texture of BPC improved and the
cheese gave more ability to slice with increasing the ratio of CPP in the
blend. Treatments with up to 30% showed slightly good firm body and
texture , while the body started to be firm with adding CPP in the blend .
Flavor of BPC became more preferable to panel list and was enhanced
with adding carrot pomace paste in the blend up to 30% compared to the
control. Data , also, indicated that all the resultant cheeses were
generally acceptable compared to the control. The sensory properties of
all treatments were decreased gradually during cold storage period. These
data were agreed with that found by Awad et al. (2014)
Cost of the experiment:
The calculated cost per 100 kg of the resultant block processed
cheese (Table 6) indicated that incorporating carrot pomace paste in the
blend with 10, 20, 30 lowered the costs by 13.61, 23.04 and 32.87 %
respectively compared to the cost of control cheese.
Table (6):Cost of ingredients used to formulate different blends
(100kg) of processed cheese made with or without carrot
pomace paste.
Price of PCA Treatments*
Ingredients kg/ L.E Control T1 T2 T3
Ras cheese fresh 60 3166.2 3190.8 2638.8 2094.6
Ras cheese mature 80 2321.6 1631.2 1618.4 1605.6
Butter oil 30 184.8 186 184.8 183.5
Carrot pomace paste - - - - -
Emulsifying salt 150 357 199.5 195 159
Nisaplin 1300 13 13 13 13
Total cost/ 100 kg - 6042.6 5220.5 4650 4055.7
Cost reduction - 100 13.61 23.04 32.87
*See Table (2) for details
Egypt. J. of Appl. Sci., 36 (7-8) 2021 24
CONCLUSION
In conclusion, BPP can be produced with adding CPP up to 30% in
the blend without any significant difference than that of control. Impact
of CPP up to 30% in the blend highly acceptable BPC with improved
body& texture and better flavor. In addition, it produce BPC with higher
antioxidants and dietary fibers contents which reflected on the human
health and increasing its immunity. This addition will prolonged the shelf
Life of the cheese and reducing the total cost by 32.87% compared to the
traditional manufacturing method.
REFERENCES
Abd El-Hamid, L.B.; S.A.EL-Shabrawy ; R. A. Awad and R.K.
Singh (2000, a). Chemical properties of processed Ras cheese
spreads as affected by emulsifying salt mixtures. J. Food
Processing and Preservation, 2(3): 191–208.
Abd El-Hamid, L.B.; S.A.EL-Shabrawy ; R.A. Awad and R.K. Singh
(2000, b): Physical and sensory characteristics of Ras cheese
spread with formulated emulsifying salt mixtures. J. Food
Processing and Preservation, 3(1): 15–36.
Aly, M.E. (1995). An attempt for producing low-sodium Feta-type
cheese. Food Chemistry, 52(3): 295-299.
Aly, M.E. ; A.A. Abdel- Baky ; S.M. Farahat and U.U.B. Hana
(1995). Quality of processed cheese spread made using
ultrafiltrated retentates with some ripening agents. Int. DairyJ., 5
(2): 191.
AOAC (2007). Association of Official Analytical Chemists. Official
Method of Analysis. (18th Ed.), pp. 302-850. Benjamin Franklin
Station Washington, D.C., USA.
Awad, R. A. (2003). Impact of potato puree as acheese base replacement
in the manufacture of processed cheese. Egyptian J. Dairy Sci.,
31 (2): 375.
Awad, R.A.; L.B Abd El-Hamid; S.A. El-Shabrawy and R.K. Singh
(2002). Texture and microstructure of block type processed
cheese with formulated emulsifying salt mixtures. Lebensmittelwissenschaft
und-Technol., 35: 54.
Awad, R. A. ; Wafaa M. Salama and Azza M. Farahat (2014). Effect
of lupine as cheese base substitution on technological and
nutritional properties of processed cheese analogue. Acta Sci.
Pol., Aliment. 13 (1): 55-64.
25 Egypt. J. of Appl. Sci., 36 (7-8) 2021
Bandyopadhyay, M. ; R. Chakraborty and U. Raychaudhuri (2007).
Role of carrot. on shelf stability of dairy dessert (Rasogolla) during
refrigerated storage. J. Food Process. Preserv., 31: 714-735.
Bohm, V. ; K. Otto and F. Weissleder (1999). Yield of juice and
carotenoids of the carrot juice production. In: Symposium Jena-
Thuringen, Germany, pp: 115-119.
Bourne, M.C. (1978). Food Texture and Viscosity. Academic Press,
New York. pp. 416.
Brand-Williams, W. ; M.E. Cuvelier and C. Berset (1995). Use of free
radical method to evaluate antioxidant activity. Lebensmittel-
Wissens-chaft and Technology, 28: 25-30.
CAPMS, (2016). Central Agency for Public Mobilization and statistics,
Nasr-city, Cairo.
Ceirwyn, S.J. (1995). Analytical Chemistry of Foods. Part I in
book.p.135.Cereal Chem., 81: 275.
Chen, J. ; H. ; L. Lindmark-Mansson and B. Akesson (2003).
Antioxidant capacity of bovine milk as assayed by
spectrophotometric and amperometric methods. Int. Dairy J., 13:
927-935.
Elleuch, M. ; D. Bedigian ; O. Roiseux ; S. Besbes ; C. Blecker and H. Attia
(2011).Dietary fibre and fibre rich byproducts of food processing:
Characterisation, technological functionality and commercial
applications: A review. J. Fd. Chem., 124 (2): 411-421.
El-Neshawy, A. A.; A.A.Abdel El-Baky ; S. M. Farahat and M.E.
Dosoky, (1987). Cheese curd slury in the manufacture of
processed cheese spread. Egyptian J. Dairy Sci., 15(2): 287.
Goncalves, E.M. ; J. Pinheiro ; M.T. Abreu ; R.S. Brandao and C.L.
Silva (2010). Carrot (Daucus carota L.) peroxidase inactivation,
phenolic content and physical changes kinetics due to blanching.
J. Food Eng., 97: 574-581.
González-Centeno, M.R. ; C. Rosselló ; S. Simal ; M.C. Garau ; F.
López and A. Femenia (2010). Physico-chemical properties of
cell wall materials obtained from ten grape varietiesand their
byproducts: grape pomaces and stems. J. Fd. Sci. Technol.,
43(10): 1580-1586.
Hassan, F.A.M. and A.M. Abd El- Gawad (2000). Manufacture of
Mozzarella cheese supplemented with different protein
concentrates. Egyptian J. Dairy Sci., 28: 37.
Egypt. J. of Appl. Sci., 36 (7-8) 2021 26
Hofi, A.A.; E.H. Youssef ; M.A. Ghoneim and G.A. Tawab (1970).
Ripening changes in Cephaloeye Ras cheese manufactured from
raw and pasteurized milk with special references to flavours.
J.Dairy Sci., 53: 1207.
Khalil, R.A.M. and W. F. Elkot (2020).Functional Properties and
Nutritional Quality of Processed Cheese Spreads Enriched with
Black Rice Powder. Egypt. J. Food. Sci., 48(2): 281-289.
Kosikowski, F.V. (1982).Cheese and Fermented Milk Foods, 2nd edit.
F.V. Kosikowski and Associates, Brooktondale, New York, pp.
573.
Ling, E. R. (1963). Text Book of Dairy Chemistry. Vol.2. Pratical, Third
ed. Chpman & Hall Ltd: London.
Meyer, A. (1973). Processed Cheese Manufacture. 1st Ed. Food Trade
Press. Ltd., London, UK. pp 30 – 276.
Olson, N. F. and W. V. Price (1958). A melting test for pasteurized
process spreads. J. Dairy Sci., 41(7): 999-1000
SAS, (1996). Statistical Analysis System. SAS user’s guide. Satatistics.
SAS Inst. Inc. Ed., Cary, NC, U.S.A.
Savello, P. A.; C. A. Ernstrom and M. Kalab (1989). Microstructure
and meltability of model processed cheese made with rennet and
acid casien. J. Dairy Sci., 72(1): 1-11.
Serena, A. and B. Kundsen (2007). Chemical and physicochemical
characterization of co- products from vegetable food and agroindustries.
Animal Feed Science and Technology, 139: 109-124.
Shaw, M. (1984). Cheese substitutes: threat or opportunity. J. Society of
Technology, 37(1): 27-31
Shyamala, B.N. and P. Jamuna (2010). Nutritional content and
antioxidant properties of pulp waste from Daucus carota and
Beta vulgaris. Malays. J. Nutr., 16(3): 397-408.
Singh, B. ; P.S. Panesar and V. Nanda (2006). Utilization of carrot for
the preparation of a value added product. World Journal of
Dairyand Food Sciences, 1: 22–27.
Swati Tiwari; Neelam Upadhyay; Ashish Kumar Singh; Ganga
Sahay Meena and Sumit Arora (2019). Organic solvent-free
extraction of carotenoids from carrot biowaste and its physicochemical
properties. J Food Sci Technol.,56(10):4678–4687.
Tawfek, M.A. (2018): Effect of adding black rice flour on properties of
processed cheese spread. Egypt. J. Food Sci, 46: 1-11.
27 Egypt. J. of Appl. Sci., 36 (7-8) 2021
Thomas, M.A. (1973): The use of a hard milk fat fraction in processed
cheese. Aust. J. Dairy Technol., 53: 77.
Yao Olive Li and Andrew R. Komarek (2017):Dietary fibre basics:
Health, nutrition, analysis, and applications Food Quality and
Safety, 1: 47–59.
Younis, M. F.; A. Y.Tamime ; G. Daves ; E.A. Hunter ; A.H. Dawood
and S.M. Abdou, (1991). Production of processed cheese using
Cheddar cheese base. 3.Compositional quality.
Milchwissenschaft, 46 (9): 566.
Zheng, W. and S.Y. Wang (2001). Antioxidant activity and phenolic
compounds in selected herbs. J. Agric. Food Chem., 49: 5165-
5170.
تأتير إضافة عجينة تفل الجزر على خواص الجبن المطبوخ
أمل إب ا رهيم عبدالمحسن الدرديرى
قسم کيمياء الألبان- معيد بجوث الانتاج الجيوانى- مرکز البحوث الز ا رعية-جيزة- دقى
استيدفت الد ا رسة تأثير إضافة عجينة مخمف عص ا رلجزر)تفل الجزر( عمى الخواص
الحسية اولترکيبية لمجبن المطبوخ. حيث تم إضافة عجينة تفل الجزر إلى خمطة الجبن المطبوخ
30 % کبديل لمجبن فى الخمطة الاساسية.وأشارت النتائج الى أن نسب ،%20 ،% بنسب 10
اتجيت pH الألياف وقيم ال ، A المادة الجافة والدىن/المادة الجافة ، الکاروتينات ، فيتامين
للإرتفاع بصو رة معنوية عند زيادة نسبة الإستبدال مقارنة بعينة المقارنة وعمى العکس من ذلک
فإن نسبة البروتين، الأملاح ،الرماد ، الأحماض الدىنية الطيارة والبروتين الذائب قد إنخفضت
معنويا. وفيما يختص بخواص الترکيب البنائى لمشابو الجبن المطبوخ والتى تشمل التلاصق،
المطاطية، التصمغ والمضغ فجميعيا أظيرت إنخفاضا تدريجيا بزيادة نسبة الإضافة بينما
أظيرت صفة الصلابة إتجاه معاکس. أما معامل إنفصال الزيت والقابمية للإنصيار فقد أظيرت
النتائج إنخفاضا بزيادة نسبة الإضافة. کما أوضحت النتائج أن جميع معاملات الجبن المطبوخ
کانت بصفة عامة مقبولة حسيا خاصة نسبة 30 %.وأدت إضافة مخمف الجزر لإنخفاض تکمفة
الإنتاج تقريبا بحوالى 30 %. ومما سبق من الممکن إستخدام مخمف الجزر فى تصنيع مشابو
.% الجبن المطبوخ حتى نسبة 30
Egypt. J. of Appl. Sci., 36 (7-8) 2021 28
