Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.
abo ali, G., El-Dardiry, A., El-rahmany, A. (2022). Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.. EKB Journal Management System, 65(11), 515-529. doi: 10.21608/ejchem.2022.152795.6615
Ghada abouelmahasen abo ali; Amal Ibrahim El-Dardiry; Amira salah El-rahmany. "Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.". EKB Journal Management System, 65, 11, 2022, 515-529. doi: 10.21608/ejchem.2022.152795.6615
abo ali, G., El-Dardiry, A., El-rahmany, A. (2022). 'Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.', EKB Journal Management System, 65(11), pp. 515-529. doi: 10.21608/ejchem.2022.152795.6615
abo ali, G., El-Dardiry, A., El-rahmany, A. Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.. EKB Journal Management System, 2022; 65(11): 515-529. doi: 10.21608/ejchem.2022.152795.6615

Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.

Egyptian Journal of Chemistry
Article 48, Volume 65, Issue 11, November 2022, Page 515-529  XML PDF (619.23 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2022.152795.6615
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Authors
Ghada abouelmahasen abo aliorcid ; Amal Ibrahim El-Dardiry email orcid ; Amira salah El-rahmanyorcid
Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Giza, Egypt.
Abstract
The effect of adding germinated quinoa seeds paste (Gqsp) (Cheopodium quinoa Willd.) and ultrasound technology on the yield, physicochemical, microbiological, rheological, microstructure, minerals ,vitamins, antioxidants, phenolic component and sensory properties of kareish cheese was studied. Gqsp was added at 1%, 3%, and 5%. to skim milk used in making of kareish cheese and ultrasound technology (US). Addition of Gqsp resulted in significant effect on fibers, protein, ash, moisture, acidity, vitamins, menerals, total phenolic content, antioxidant activity and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added Gqsp up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the molds number with an increase of added Gqsp, compared with the control. Furthermore, Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added Gqsp, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added Gqsp and US technology, compared with the control treatments. From the above mentioned results, it could be concluded that addition of Gqsp and US technology could be useful, especially at 3% in the making of functional Kareish cheese of with functional property and of high quality.
Keywords
germinated quinoa seeds; kareish cheese; ultrasonic technology; microstructure
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