Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat | ||
| Benha Journal of Applied Sciences | ||
| Article 2, Volume 9, Issue 3, March 2024, Pages 9-19 PDF (1.11 M) | ||
| Document Type: Original Research Papers | ||
| DOI: 10.21608/bjas.2024.268679.1325 | ||
| Authors | ||
| Khaled Gamal G. EL-barbary* ; elsayed A. Ismail; abdelaty M. Abdelaty; mohamed B. El-Alfy | ||
| Dairy Sci. Department., Faculty ofAgriculture., Moshtohor, Benha University, Egypt. | ||
| Abstract | ||
| The present study was conducted to substitute cheese milk fat with soybean [represent the low-cost product] or rice bran oils [represent the expensive product], at a level of 25, 50 and 75%, besides to full fat control cheese [5% fat]. The experimental cheese samples were stored at 5±1⁰C for three months, and chemically, microbiologically, and sensory evaluated at intervals of 0, 15, 30, 45, 60 and 90 days. The obtained results revealed that the substitution with 75% Rice bran oil treatments recorded the highest score points followed by 75% soybean oil. So, it was possible to produce 75% soybean oil substituted soft cheese [low-cost products] nearly with the same properties of the expensive cheese substituted with rice bran oil. Both soybean and rice bran oil substituted soft cheese fat were more preferred than the control and represent the shift toward reduced-fat or cholesterol-free, higher antioxidants, dietary fiber and phytoconstituents. Moreover, the health benefits of substituting cheese milk fat with such experimental oils. | ||
| Keywords | ||
| Soft cheese; Rice bran oil; Soybean oil; Probiotics | ||
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