Improvement of Physicochemical properties of Ricotta cheese fortified with curcumin | ||||
| Egyptian Journal of Food Science | ||||
| Volume 51, Issue 1, 2023, Page 91-99 PDF (899.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejfs.2023.178448.1149 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Nabil Basiony El Gamal1; Ayman mohamed Nasser2; Ramadan Mostafa Hassabo1; Monira Mahmoud Basiony   3
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| 1Dairy Chemistry Department, Animal Production Research Institute, Agricultural Research Center, Egypt. | ||||
| 2Food Technology Research Institute, Agriculture Research Centre, Egypt | ||||
| 3Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Egypt | ||||
| Abstract | ||||
| Ricotta cheese was made from sweet whey, fortified with 1, 2, 3 and 4 % curcumin and stored at 4°C for 28 days. All cheeses were analyzed for physico-chemical, total phenol compounds, antioxidant activity, texture profiles and organoleptic properties. Results indicated that Ricotta cheese fortified with curcumin was characterized by increase in yield, total solids, protein, ash, lactose content, acidity, phenol compounds (PC), antioxidant activity%, rheological properties, shelf life and the total score points of sensory evaluation .Cheese treatment which fortified with 3% curcumin gained the highest score of organoleptic properties, total phenol compounds, antioxidant activity and shelf life till the end of storage period. Control cheese (had no curcumin) was spoiled at the day 21 of storage. These results clear that, the possibility of using the acidified sweet whey (by lactic acid) and fortified with curcumin to produce of functional Ricotta cheese as well as utilizing the surplus sweet whey. | ||||
| Keywords | ||||
| physicochemical properties; total phenols; antioxidants activity | ||||
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