The Impact of Incorporating Chia and Quinoa Flour into New Functional Karish Cheese Formulations on its Chemical, Microbiological, and Sensory Properties | ||
| Egyptian Journal of Veterinary Sciences | ||
| Volume 56, Issue 13, December 2025, Pages 663-675 PDF (962.54 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejvs.2025.365362.2674 | ||
| Authors | ||
| Shimaa S. Awaad1; Aml S. Ibrahim1; Heba Shehta2; Heba R. Eid3; Ola W. Hegab1 | ||
| 1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, 12211, Giza, Egypt | ||
| 2Regional center for food and feed, Agricultural research center, Giza, Egypt | ||
| 3Regional Center for Food and Feed, Agriculture Research Center, Giza, Egypt | ||
| Abstract | ||
| Aspike in cholesterol, high blood pressure, and stress has all been caused by poor lifestyle choices. To fight these problems, people prefer to use a variety of functional foods that offer multiple health benefits. As a result, chia and quinoa are becoming more prevalent globally due to their powerful antibacterial, anti-fungal, antioxidant, and nutritious characteristics. This study aimed to develop a novel functional Karish cheese with different levels of chia flour (1.5% and 3%), quinoa flour (1.5% and 3%), and a combination of both flours (0.75% chia and 0.75% quinoa). Changes in chemical, fatty acid profile, amino acid profile, minerals, microbial quality, and sensory properties were evaluated and compared with the control Karish cheese samples. The results revealed that Karish cheese fortified with chia and/or quinoa flour was significantly (P < 0.05) greater in total solids, protein, ash, and total dietary fiber than the control samples. Furthermore, the incorporation of chia and/or quinoa flours into Karish formulations improved fatty acid profile, practically omega 3 and omega 6, amino acid profile, and mineral contents. Additionally, because of their appropriate n-6/n-3 ratio and low atherogenicity (AI) and thrombogenicity (TI) indices, these formulations typically improve human health. Yeast & mold and coliform counts failed to be detected in all fortified samples till 14 days of storage. While lactic acid bacteria count was significantly (P < 0.05) increased with increasing the level of chia and quinoa in the cheese. The most preferred cheeses in terms of sensory properties regarding formulated treatments were the cheese with 0.75% chia and 0.75% quinoa followed by 1.5% quinoa then 1.5% chia samples. Therefore, fortification with chia and/or quinoa flour could improve the nutritional and functional properties of dairy products. Finally, the recommended level of addition was 1.5% chia and/or quinoa to produce a functional Karish cheese quality without affecting the sensory attributes. | ||
| Keywords | ||
| Karish cheese; Chia flour; Quinoa flour; Omega 3; Omega 6; Nutritional quality | ||
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