Production of Functional Processed Cheese Fortified With Roselle Calyces Paste | ||||
| مجلة دراسات وبحوث التربية النوعية | ||||
| Article 9, Volume 5, Issue 1 - Serial Number 9, January 2019, Page 311-347 PDF (728.9 K) | ||||
| Document Type: المقالة الأصلية | ||||
| DOI: 10.21608/jsezu.2019.237898 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Waheed Ragab; Ahdab Elmaadawy; Rehab Mohamed | ||||
| Abstract | ||||
| Roselle is a natural source of polyphenols and other phytochemicals such as β-carotene and ascorbic acid that contribute to its antioxidant activity. Roselle calyces can be applied as a material for enriching different kinds of food systems such as ice cream, processed cheese. The processed cheeses were evaluated for total phenol content, antioxidant capacity, chemical, texture and sensory properties during storage at 5-7°C for 3 months. The results revealed that addition of Roselle calyces paste resulted in processed cheeses with higher total solids, fiber, carbohydrates, potassium and total phenolic contents, as compared with the control cheese. However, the control treatment had the highest content of protein, ash, and fat in dry matter, as well as pH values as compared with the other treatments. Moreover, the textural characteristics of processed cheeses containing of Roselle calyces paste were revealed that the hardness, gumminess, cohesiveness and springiness in all treatments were lowest than the control cheese. | ||||
| Keywords | ||||
| Functional; Cheese Fortified; Roselle Calyces Paste | ||||
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