PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 2, Issue 8, August 2011, Page 443-458 PDF (626.36 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81971 | ||||
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| Authors | ||||
A. A. Hefny  ; Asmaa H. H. Aziz
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| Dairy Technology Res. Dep., Animal Production Res. Inst., ARC ,Dokki Giza ,Egypt. | ||||
| Abstract | ||||
| In developing new food products, it is important to balance the quantity and quality of protein and fat , that offered nutritional value , health benefits, good chemical characteristics, and acceptable sensory properties . In this respect, a novel UF-soft cheese containing full-fat corn germ was made from ultrafiltered buffaloes milk ( concentrated factor, CF 3) with the use of different levels (1%,2% and 3%) of full-fat corn germ as a source of unsaturated fatty acids, USFAs , in order to balance the protein quality (amino acids pattern) of corn germ , and modify the pattern of the fatty acids composition of buffaloes milk fat in favour of USFAS. The cheese were analyzed chemically and examined organoleptically , throughout storage period (up to 30 days). Fatty acids and amino acids composition were assessed in fresh samples. The results clearly show that UF-soft cheese containing full-fat corn germ resulted in soft cheese close of somewhat composition and sensory quality to that of the control cheese. Such UF-cheeses reveal that as full fat corn germ increased , bad saturated fatty acids( SFA) , decreased , whereas USFAS ,especially beneficial oleic acid (C18 :1) and polyunsaturated fatty acids( PUSFs ) e.g ., omega – 6 lenoleic acid( C18 :2 )and omega -3 linolenic acid (C 18:3) increased. The ratio of omega-6 to omega -3 in UF –soft cheeses containing full -fat corn germ ranged from 2.1:1 to 2.3:1 ,which was found to be close to that of recommended healthy beneficial ratio (2:1). On the other hand, comparing the essential amino acids pattern of such UF- soft cheese with that of the Recommended Dietary Allowance ,RDA, it will noticed that, buffaloes milk protein improves the quality of full- fat corn germ protein, particularly, histidine , isoleucine , phenylalanine + tyrosin, and to a lesser extend leucine , valine and therionine. Generally speaking,the high nutritive value of buffaloes milk protein in UF -soft cheeses containing full- fat corn germ makes it an integral part of food intervention in many developing countries, especially in some tropical areas , where protein energy malnutrition problems are found among children and vegetarians, whose diet consists largely of plant sources (e.g. , corn , corn germ and other cereals). | ||||
| Keywords | ||||
| UF- soft cheese full – fat corn germ; omeg-3 fatty acid omeg-6 fatty acid; amino acids | ||||
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