The Effect of Almond Oil Addition on The Physicochemical, Sensory and Antioxidant Properties of Ras Cheese. | ||
| Minia Journal of Agricultural Research and Development | ||
| Volume 45, Issue 4, December 2025, Pages 1009-1018 PDF (526.86 K) | ||
| DOI: 10.21608/mjard.2025.465255 | ||
| Abstract | ||
| This article reviews the potential impact of incorporating almond oil into Ras cheese on its pH, acidity, moisture, fat content and antioxidant capacity. Ras cheese treatments were manufactured from cow milk, as control (c), cow milk with 3% almond oil (TA1) and cow milk with 5% almond oil (TA2) (almond oil was added into cheese curd). The chemical, sensory and antioxidant analysis of the cheese during 6 months of ripening period at 13°c±2were evaluated. There was a significant decrease in moisture and pH, while fat, acidity and antioxidant capacity significantly increased. Ras cheese with 5% almond oil showed the highest radical scavenging activity than that with 3% almond oil as well as control. Results of total phenolic and flavonoids compounds indicated that Ras cheese with 5% almond oil had the higher content in fresh cheese (32.6± 0.1, 26.3± 0.1) and increased during ripening period for 6 months (35.6 ± 0.1 and 33.1± 0.1 mg/100g cheese). In all cheese treatments, the amount of total volatile fatty acids (TVFAs) rose during the ripening process. The acceptability of Ras cheese for sensory evaluation increased in tandem with the ripening period in all treatments. However, after three months of ripening, cheese containing 5% almond oil received the greatest ratings for flavor, body, and texture. After four months, however, Ras cheese with 3% almond oil-based received the highest score. | ||
| Keywords | ||
| Ras cheese; Almond oil; Antioxidants; Cheese ripening | ||
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