USING POMEGRANATE PEEL EXTRACTS AS NATURAL ANTIOXIDANT IN CREAM CHEESE MANUFACTURED FROM GOAT'S MILK | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 45, Volume 44, Issue 6, November 2017, Page 2649-2664 PDF (1.23 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2017.51375 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Samah M.S. El-Shafei  1; E. M.M. Abdeen1; Safaa S. Abozed2
| ||||
| 1Anim. and Poult. Breed. Dept., Des. Res. Cent., Cairo, Egypt | ||||
| 2Food Sci. and Technol. Dept., Nat. Res. Cent., Dokki, Giza, Egypt | ||||
| Abstract | ||||
| In this study, cream cheese was prepared from goat's milk supplemented with different concentration of pomegranate peel extracts (PPE) (0.5, 1 and 2%) as natural antioxidant. Experimental cheeses evaluated for antioxidant activity RSA/DPPH, total phenolic compound (TPC) and total flavonoid compound (TFC), oxidative stability, microbiological and organoleptic properties during storage periods at 4±1ºC for 45 days. Chemical composition was determined for fresh cheese. The obtained results showed that a significant (P ≤0.05) increased observed in DPPH, TPC and TFC in cheese containing PPE3 (goat's cream cheese containing 2% PPE) recorded high values. Stored goat's cream cheese has significant (P ≤0.05) decrease in total bacterial count, proteolytic, lipolytic bacteria and yeast/mould counts than the control cheese. Coliforms were not detected throughout the storage period. Organoleptic results showed that concentration of pomegranate peel extracts up to 1.0% recorded high pointes than the control. Pomegranate peel extracts could be used as natural preservative to improve acceptability and the oxidative stability of goat's cream cheese. | ||||
| Keywords | ||||
| Pomegranate peel extracts; goat's cream cheese; Antioxidant activity; chemical; microbiological and organoleptic properties | ||||
|
Statistics Article View: 314 PDF Download: 574 |
||||
