FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM
Fatma, A., Gehan, A., A.G., M. (2005). FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM. EKB Journal Management System, 13(3), 825-839. doi: 10.21608/ajs.2005.15317
A. Fathi Fatma; A.M. Hussein Gehan; Mohamed A.G.. "FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM". EKB Journal Management System, 13, 3, 2005, 825-839. doi: 10.21608/ajs.2005.15317
Fatma, A., Gehan, A., A.G., M. (2005). 'FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM', EKB Journal Management System, 13(3), pp. 825-839. doi: 10.21608/ajs.2005.15317
Fatma, A., Gehan, A., A.G., M. FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM. EKB Journal Management System, 2005; 13(3): 825-839. doi: 10.21608/ajs.2005.15317

FORTIFICATION OF PROCESSED CHEESE SPREAD WITH ACCUSTOMED EDIBLE MUSHROOM

Arab Universities Journal of Agricultural Sciences
Article 18, Volume 13, Issue 3, September 2005, Page 825-839  XML PDF (186.41 K)
Document Type: Original Article
DOI: 10.21608/ajs.2005.15317
View on SCiNiTO View on SCiNiTO
Authors
A. Fathi Fatma* 1; A.M. Hussein Gehan2; Mohamed A.G.2
1Dairy Science Dept., National Research Center, Dokki, Giza, Egypt
2Food Sci. Dept., Fac. Agric., Ain Shams Univ., Shoubra EL-Khaima, Cairo, Egypt.
Abstract
The effect of incorporating accustomed edible mushroom (Agaricus campestris)
into processed cheese spread (PCSs) on the chemical, microbiological and
organoleptic properties was evaluated. Tiny pieces of mushroom accustomed with
steeping into citric acid and boiling in emulsifying salt solution were added to the
blend of the cheese spread base at the levels of 5,10 and 15 %. The resulting PCSs
were stored at 7°C for 3 months. Significant differences (p < 0.05) were recorded
among the chemical composition of PCSs made without and with addition of
mushroom. The incorporation of mushroom into PCSs resulted in higher contents of
total solids, total protein, SN, ash, total carbohydrates and fiber, as well as pH values
than the control spread. On the other hand, control treatment made without
mushroom possessed the highest content in F/DM. Addition of mushroom to the
base blend did not significantly affect (p > 0.05) in the salt and TVFA contents. The
standard plate and psychrotrophic counts of PCSs made without and with mushroom
showed slight differences when fresh and during the storage period. The standard
plate counts slightly increased during the storage period reaching the maximum
counts after one month, and then decreased with prolonged storage. Psychrotrophic
bacteria gradually increased in all treatments throughout the storage period. On the
other hand, no colonies were found from yeasts and molds, coliform and mesophilic
anaerobic spores in all samples examined. Obvious differences (p < 0.05) were
noticed in the organoleptic evaluation scores among all treatments of PCSs. The
flavours of PCSs with mushroom were generally better and preferable when fresh
and throughout the storage period. Addition of 15 % mushroom caused an over
pieces of mushroom, which defected the body & texture and appearance & colour of
the resulting spread. Therefore, PCSs with improved nutritional and functional
values as well as acceptable organoleptic properties and good microbiological
quality could be made by incorporation of accustomed edible mushroom into the
base blend at the levels of 5 and 10% with refrigerated expiry period more than 3
months.
Keywords
Processed cheese spread; Accustomed edible mushroom; chemical properties; microbiological properties; Organoleptic propert
Supplementary Files
Statistics
Article View: 184
PDF Download: 345