PRODUCTION OF FETA LIKE CHEESE FORTIFIED WITH POMEGRANATE AND LEMON PEELS EXTRACT AS NATURAL ANTIOXIDANTS | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 9, Volume 46, Issue 3, May and June 2019, Page 710-720 PDF (369.73 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2019.40956 | ||||
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| Authors | ||||
Merehan M. A. Khalil  1; E. M. Abd El-Wahed1; Hanan S. Shalaby1; A. S. Gaballa2
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| 1Food Sci. Dept., Fac. of Agric., Zagazig Univ., Egypt | ||||
| 2Faculty of Specific Education, Zagazig University, Zagazig Egypt | ||||
| Abstract | ||||
| This study was carried out to clear the effect of addition of pomegranate and lemon peel extracts as natural antioxidant on Feta like cheese quality. These extracts were added to cheese during manufacture at a rate of 0.25 and 0.50% of each extract. Cheese treatments were analyzed for chemical analysis, oxidative stability, microbiological examination and organoleptic properties, when fresh and after 7, 14, 21 and 28 days of storage at refrigerator temperature. Results showed that these extracts have a high content of phenolic compounds, and gave high antioxidant activity. As well as the addition of these extracts to cheese did not significantly affect the chemical composition but affected the oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reduction in peroxide and acid values of cheese samples containing natural extracts during storage period than control cheese samples where observed. As well as total bacterial, coliform, as well as yeast and mould counts of cheese samples contain natural extracts did not detected during storage compared with control cheese samples. Also, results showed that organoleptic properties of all cheese treatments improved by progressed of storage period until the end of storage. Cheese containing lemon peels extracts showed lowest flavour intensity and body characteristics than other cheese. From the previous results, it could be recommended the use of some natural extracts in feta like cheese manufacture such as pomegranate and lemon peel extracts at a rate of 0.5%, where it improved the sensory and bacteriological characteristics of cheese samples and increased stability against oxidation. | ||||
| Keywords | ||||
| Pomegranate peel extract; lemon peel extract; Phenolic compounds; oxidative stability; Microbiological examination | ||||
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