The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage | ||||
| Egyptian Journal of Food Science | ||||
| Article 11, Volume 46, Issue 1, 2018, Page 125-132 PDF (472.79 K) | ||||
| Document Type: Original Article | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| THIS study was aimed to investigate the combined effect ofrosemary, thyme, basil individually as powder herbs at the rate of 0.5% with 1% fresh garlic on the quality of Ricotta cheese stored for 21 days at 5±2°C.The chemical composition, total phenolic compounds, antioxidant activity, microbiological and sensory characteristics of Ricotta cheeses were evaluated during storage.No significant effect (P < 0.05) of adding herbs on cheese moisture, fat and protein contents. A significant effect (P < 0.05) was observed on pH value and ash content between control and treated samples.Thymegarlic-added cheeses exhibited significantly higher (P< 0.05) total phenolic compounds and antioxidant properties compared with the other samples.During storage, the antioxidant activity was slightly decreased in the following order: thyme with garlic | ||||
| Keywords | ||||
| Ricotta; Antioxidant activity; rosemary; thyme; basil; Garlic | ||||
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