Gad, A., F. EI-Oin, H. (2005). SOFT WHITE CHEESE AS A FUNCTIONAL FOOD ENRICHED WITH ANTIOXIDANTS NUTRIENTS MADE FROM UL TRAFIL TERED BUFFALO'S SKIM MILK. Journal of Food and Dairy Sciences, 30(7), 3953-3964. doi: 10.21608/jfds.2005.237776
A. S. Gad; Hala M. F. EI-Oin. "SOFT WHITE CHEESE AS A FUNCTIONAL FOOD ENRICHED WITH ANTIOXIDANTS NUTRIENTS MADE FROM UL TRAFIL TERED BUFFALO'S SKIM MILK". Journal of Food and Dairy Sciences, 30, 7, 2005, 3953-3964. doi: 10.21608/jfds.2005.237776
Gad, A., F. EI-Oin, H. (2005). 'SOFT WHITE CHEESE AS A FUNCTIONAL FOOD ENRICHED WITH ANTIOXIDANTS NUTRIENTS MADE FROM UL TRAFIL TERED BUFFALO'S SKIM MILK', Journal of Food and Dairy Sciences, 30(7), pp. 3953-3964. doi: 10.21608/jfds.2005.237776
Gad, A., F. EI-Oin, H. SOFT WHITE CHEESE AS A FUNCTIONAL FOOD ENRICHED WITH ANTIOXIDANTS NUTRIENTS MADE FROM UL TRAFIL TERED BUFFALO'S SKIM MILK. Journal of Food and Dairy Sciences, 2005; 30(7): 3953-3964. doi: 10.21608/jfds.2005.237776
SOFT WHITE CHEESE AS A FUNCTIONAL FOOD ENRICHED WITH ANTIOXIDANTS NUTRIENTS MADE FROM UL TRAFIL TERED BUFFALO'S SKIM MILK
Dairy Science Department, National Research Centra, Dokkl, Giza, Egypt
Abstract
Manufacture white soft cheese has a potentially beneficial effect on health when consumer used. was the aim of this research. Some natural sources of antioxidant nutrients (phytochemicals) were evaluated its radical scavenging activity as antioxidant by using electron spin resonance (ESR). Gr<:!en tea (extracted with different solutions; water. methyl alcohol and propylene glycol); garlic in two forms (oil and powder) and onion also in two forms (oil and powder) measurement by ESR Results showed that water gr~en tea extracted and onion powder have antioxidant efficiency 100%. UF- skim milk retentate, supplemented with water green tea extract (10 ml/Kg retentate) and onion powder (1g/Kg retentate) were used in processing soft white cheese. Modification in salt added through processing were carried out by reduced in sodium ions by using 2% (NaCIIKCI. 2:1) and fortify with zinc acetate (60 mg/Kg retentate). Two formula of soft cheese were produced; first supplemented with green tea extract and other supplemented with onion powder. Chemicals compositional characteristics and organoleptic examination were studied compared with control cheese. Results showed that little changes in chemical COmposition in cheeses. less in calcium activity in cheese supplemented with green tea related to chelating activity of tea components. and more increased in cheese made of onion may relate to the organosulpher components in Onion. Organoleptic characters for cheese supplemented with antioxidant and less in sodium, more in zinc were less acceptable than the traditional cheese; but the biological value for its contents is more and that is proffered for healthy.
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