In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.
In this study the effect of using ultrafiltration (UF) processes, incorporating Oats (Avena sativa L.) powder (0, 1, 2%) and probiotic bacteria on the properties and nutritional value of synbiotic functional UF-low and full-fat Labneh was investigated. Mixed starter of Lactobacillus casei and Lactobacillus paracasei (1:1) was added (2%) and used as probiotic bacteria. The samples of both controls and all resultant synbiotic Labneh treatments were analyzed for gross chemical composition, microbiological and sensory attributes during 35 and 21 days, respectively at 5 °C. Also nutritional values were determined and calculated in all fresh samples. Lactose content and pH values were decreased during the storage period in all Labneh samples. Results showed that all low-fat Labneh treatments can provide human with high protein amount daily value (20% DV or more) while, low-fat UF-Labneh supplemented with 2% Oats recorded the highest daily values of protein (24.52%). Moreover, the results indicated that adding 2% of Oats to the UF-low fat Labneh, improve sensory parameters, motivate the numbers of probiotic bacteria and extended the shelf life. Moreover, all Labneh treatments were free from coliform group through all storage periods. The highest sensory total score was observed for UF-low fat Labneh at 7 days of storage and UF-low fat Labneh supplemented with 1% Oats at 28 days of storage. Finally, in this study using UF-technique and adding Oats powder in making Labneh, improved the nutritional value as it increased protein, %DV and fiber contents and decreasing lactose content which will be suitable for people who suffering from lactose intolerance. Also using the probiotic bacteria which produce bacteriocins; minimize the fungi and psychrophilic bacterial counts.
Probiotics are live microorganisms, which provide health benefits when they are presented in adequate amounts. A dairy product such as cheese is a suitable carrier for the probiotics into the human intestine. Therefore, this study aimed to use probiotic bacteria to improve the vitality and quality of free fat ultrafiltrated (UF) white soft cheese supplemented with 5% fresh mushroom (FM) or 6% bottle gourd seeds powder (BGSP).Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used individually. Free fat buffalo's milk retentate was divided into 7 portions: the first portion (without probiotics or additives) was considered as a control, while the next three portions were inoculated with Lb. acidophilus LA5 and no additives, 5% FM and 6% BGSP (L 1 , L 2 and L 3 , respectively). The last three portions (B 1 , B 2 and B 3 ) were inoculated with Bif. lactis and supplemented like previous group. Samples of all resultant cheese were stored at 5±1 ℃ for 28 days and analyzed for chemical, microbiological and sensory attributes. The results showed that moisture contents of fresh probiotic treatments supplemented with FM were higher than other treatments while, total nitrogen, water soluble nitrogen/total nitrogen, fat and fat/dry matter were higher in cheese supplemented with BGSP at the end of storage. The highest probiotic viability was recorded by Bifidocheese supplemented with BGSP (B 3 ) at 14 days of storage. Both, Acidophilus and Bifido-free fat soft cheese supplemented with 5% FM had the best sensory properties.Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese supplemented with 5% FM or 6% BGSP as a new vital product with healthy properties.
Changes in the Principal Component Analysis (PCA) of local Ras cheese were examined. Chemical, rheological and organoleptic properties of the cheese were examined during the ripening period of 30, 60 and 90 days. The relationship between chemical and rheological data was estimated by the Canonicial Correlation Analysis. Ras cheese were collected from six different local cheese factories in fayoum governorate, at the age of 15 days. All experimental cheeses were transported and stored at 12±2°C and 88 % relative humidity for 90 days. The PCA describe three groups of cheese samples including 30, 60, and 90 days aged cheeses by testing the chemical and rheological changes during the ripening period. The PC 1 (30 days cheeses) characterized with higher moisture content, pH and cohesiveness values than PC3 samples (90 days cheese) which were of the highest water soluble nitrogen /total nitrogen, firmness, chewiness and gumminess values.The PC 2 distinguished the cheese being characterized by the highest fat and protein contents at 60 days. Strong correlations were established between the chemical and rheological CCA results. Continuous and gradual improvement in the sensory quality of all cheeses were observed during ripening period, attaining the highest score at the end of ripening period (90 days).
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.