Preparation of Half-Fat Processed Cheese Made By Using Algae | ||||
| Journal of Plant and Food Sciences | ||||
| Volume 1, Issue 2, December 2023, Page 23-30 PDF (508.82 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpfs.2023.258260.1000 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmad Mohammad Hassanin  1; M M Tohamy1; Hamdy A Shaaban2; M A Ali1
| ||||
| 1Dairy department, Faculty of agriculture, Al-Azhar University, Cairo | ||||
| 2Chemistry of Flavour & Aroma Dept. NRC, Dokki, Cairo, Egypt. | ||||
| Abstract | ||||
| Some algae, such as Chlorella vulgaris and Spirulina Platensis, have been used for decades to promote human health. The aim of this study was to prepare processed cheese analog (PCA) enriched with algae (Chlorella vulgaris and Spirulina platensis) and compare its properties (chemical, rheological and sensory evaluation) with standard processed cheese (control). Half-fat processed cheese enhanced by different values of slurry of algae. The Half-fat processed cheese tested with values of 2 and 4 % of slurry of algae. The results showed that the addition of 2% of algae was better than 4% for the sensory evaluation of half-fat PCA samples. But it can be use 2 and 4 % of slurry algae (Chlorella Vulgaris or Spirulina platensis) for manufacture of half-fat processed cheese and adjust the cheese's color by using annatto, in addition to improve the body and texture by using starch. Therefore, the research recommends using slurry of algae (Chlorella vulgaris and Spirulina platensis) for preparation of half-fat processed cheese. | ||||
| Keywords | ||||
| Processed Cheese; algae; Chlorella vulgaris; Spirulina platensis | ||||
|
Statistics Article View: 149 PDF Download: 102 |
||||
