Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste
Atwaa, E., Ramadan, M., Abd El-Sattar, E. (2020). Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. EKB Journal Management System, 11(5), 127-132. doi: 10.21608/jfds.2020.102741
E. H. Atwaa; Mahytab F. Ramadan; E. Abd El-Sattar. "Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste". EKB Journal Management System, 11, 5, 2020, 127-132. doi: 10.21608/jfds.2020.102741
Atwaa, E., Ramadan, M., Abd El-Sattar, E. (2020). 'Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste', EKB Journal Management System, 11(5), pp. 127-132. doi: 10.21608/jfds.2020.102741
Atwaa, E., Ramadan, M., Abd El-Sattar, E. Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste. EKB Journal Management System, 2020; 11(5): 127-132. doi: 10.21608/jfds.2020.102741

Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste

Journal of Food and Dairy Sciences
Article 3, Volume 11, Issue 5, May 2020, Page 127-132  XML PDF (612.18 K)
Document Type: Original Article
DOI: 10.21608/jfds.2020.102741
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Authors
E. H. Atwaa email 1; Mahytab F. Ramadan2; E. Abd El-Sattar3
1Food Science department, Faculty of Agriculture, Zagazig University, Egypt
2Department of Food Science, Faculty of Agriculture, Zagazig University, 44511 Zagazig, Egypt.
3Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, 44519 Zagazig, Egypt.
Abstract
Sweet red pepper is a natural source of phenol compounds and ascorbic acid that contributes to its high antioxidant potential. It could be used as a material to enrich different food systems such as soft and processed cheeses. The current study evaluates the effect of supplementation with 10% and 20% of sweet red pepper paste (SRPP) on the physicochemical, textural and sensory traits of spreadable processed cheese during storage at 7±1°C for three months. The addition of SRPP increased the total solids, fiber, protein, ash, fat, pH, potassium, and total phenolic contents of spreadable processed cheese, as compared with the control. Besides, the firmness, chewiness, and springiness of processed cheese supplemented with SRPP were lower than the control. Sensory evaluation scores revealed that the panelists accepted processed cheeses containing SRPP with slight differences scores between all treatments and control. The addition of SRPP in preparation of spreadable processed cheese could be recommended to produce an acceptable product with high nutritional and health properties containing antioxidants and dietary fiber.
Keywords
Phenolic compounds; sweet red pepper; dairy products; spreadable processed cheese; natural antioxidant
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