Darwish, A., Tawfek, M., Baker, E. (2020). Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder. Journal of Food and Dairy Sciences, 11(12), 377-383. doi: 10.21608/jfds.2021.60281.1014
Aliaa Ali Darwish; Meranda A. Tawfek; Enas A. Baker. "Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder". Journal of Food and Dairy Sciences, 11, 12, 2020, 377-383. doi: 10.21608/jfds.2021.60281.1014
Darwish, A., Tawfek, M., Baker, E. (2020). 'Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder', Journal of Food and Dairy Sciences, 11(12), pp. 377-383. doi: 10.21608/jfds.2021.60281.1014
Darwish, A., Tawfek, M., Baker, E. Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder. Journal of Food and Dairy Sciences, 2020; 11(12): 377-383. doi: 10.21608/jfds.2021.60281.1014
Texture, Sensory Attributes and Antioxidant Activity of Spreadable Processed Cheese with Adding Date Seed Powder
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.
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