Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block'' | ||
| Journal of Food and Dairy Sciences | ||
| Article 14, Volume 03, Issue 3, 2018, Pages 103-109 PDF (433.71 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2018.77764 | ||
| Authors | ||
| Reham A. Abd El-Moneim1; S. M. Shamsia2; Amany M. EL-Deeb1; H. M. Ziena2 | ||
| 1Food Technology Research Institute, Giza, Egypt | ||
| 2Faculty of Agriculture Damanhour University, Egypt | ||
| Abstract | ||
| In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined. The resultant processed cheese ''Block'' samples were evaluated chemically, microbiologically, rheologically and sensory fresh and stored at 4±10C for 1, 2 and 3 month. Significant differences in chemical, microbiological, rheological and sensory evaluation have been shown by increasing the BSG level in processed cheese ''Block''. The addition of 50% BSG had the highest value of total solids, pH values, meltability, rheological properties and sensory evaluation but it had the lowest in titratable acidity and oil separation. | ||
| Keywords | ||
| Brewers spent grain; Processed cheese; Functional foods; by products | ||
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