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\Production of Functional Spreadable Processed Cheese Supplemented with Sweet Red Pepper Paste
Faculty
Agriculture
Year:
2020
Type of Publication:
ZU Hosted
Pages:
Authors:
Alsayed Hassan Elsayed Atwa
Staff Zu Site
Abstract In Staff Site
Journal:
Mansoura Journal of Food and Dairy Science Faculty of Agriculture Mansoura University
Volume:
Keywords :
\Production , Functional Spreadable Processed Cheese Supplemented
Abstract:
Sweet red pepper is a natural source of phenol compounds and ascorbic acid that contributes to its high antioxidant potential. It could be used as a material to enrich different food systems such as soft and processed cheeses. The current study evaluates the effect of supplementation with 10% and 20% of sweet red pepper paste (SRPP) on the physicochemical, textural and sensory traits of spreadable processed cheese during storage at 7±1°C for three months. The addition of SRPP increased the total solids, fiber, protein, ash, fat, pH, potassium, and total phenolic contents of spreadable processed cheese, as compared with the control. Besides, the firmness, chewiness, and springiness of processed cheese supplemented with SRPP were lower than the control. Sensory evaluation scores revealed that the panelists accepted processed cheeses containing SRPP with slight differences scores between all treatments and control. The addition of SRPP in preparation of spreadable processed cheese could be recommended to produce an acceptable product with high nutritional and health properties containing antioxidants and dietary fiber.
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Alsayed Hassan Elsayed Atwa , "Effect of some natural antioxidants on oxidative stability of ghee like product containing high levels of polyunsaturated fatty acids", Faculty of Agriculture Zagazig University, 2018
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Alsayed Hassan Elsayed Atwa , "Effect of Yoghurt Supplemented with Rice Bran Extract on Hypercholesterolemic rats", The Egyptian Nutrition Society, 2017
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