Characteristics of Soft Cheese Fortified by Moringa oleifera and Mentha piperita Leaves | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Volume 55, Issue 2, April 2024, Page 55-67 PDF (719.62 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2024.280272.1351 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Asmaa H. M. Moneeb   1; Raghda M.S. Moawad 2; Dina M. Osman1
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| 1Department of Dairy Science, Faculty of Agriculture, Assiut University, Assiut, Egypt. | ||||
| 2Department of Dairy Science, Faculty of Agriculture, Minia University, Minia 61519, Egypt. | ||||
| Abstract | ||||
| The current study aimed to evaluate the chemical, microbiological, and organoleptic characteristics of functional soft cheese fortified with Moringa oleifera (MO) and Mentha piperita (MP). Dried leaves of MO and MP were crushed into small parts by rubbing them to be used in the manufacture of soft cheese with different ratios. The addition of MP was to enhance the Moringa flavor. The treatments were: control (C); 0.25% MO (T1), 0.25% MO+MP (T2), 0.5% MO (T3), 0.5% MO+MP (T4), 0.75% MO (T5), 0.75% MO+MP (T6). Subsequently, the chemical, microbiological and sensory properties were determined during two weeks of storage at 5±1°C. The results indicated that integrating Moringa separately or with Mentha did not significantly affect moisture, ash, salt, and protein/DM. However, cold storage resulted in a small decline in the second week, although results did not express any significant differences, only protein/DM attributed significant variation at P<0.05 during different storage periods with the previously mentioned trend. Potassium showed significant differences compared to control, while cold storage achieved a significant increase in iron. Addition of MO and MP did not significantly affect the total bacterial and yeasts & molds counts. A significant decrease in total bacterial and yeasts & mold count was recorded after 14 days of cold storage. Owing to organoleptic properties, it was found that the best treatment that fortified with 0.25% MO+MP, fortifying cheese with MO caused considerable changes in chemical, nutritional, microbiological, and sensory characteristics. | ||||
| Keywords | ||||
| Soft Cheese; Moringa oleifera; Sensory evaluation; Chemical composition | ||||
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