Characterization of novel Ras cheese supplemented with Jalapeno red pepper

El‐Sayed, Samah M.; Ibrahim, Osama O; Kholif, A. M.

doi:10.1111/jfpp.14535

Cited by 22 publications

(9 citation statements)

References 25 publications

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“…The color parameters (L, a, and b) of the imitation cheese samples are presented in Table 1, where the values of L, a, and b indicate light/dark, red/green, and yellow/blue colors, respectively [39]. The lightness (L value) of the oleogel cheese samples was significantly lower than that of the palm oil cheese, resulting in a slightly darker color.…”

Section: Color Measurementmentioning

confidence: 99%

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Moon

Choi

Jeong

et al. 2021

Foods

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Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat. The contents of solid fat in the oleogels were less vulnerable to the change in temperature than the palm oil. The replacement of palm oil with oleogels produced cheese samples with harder and more cohesive/chewy textures. Dynamic and transient viscoelastic measurements demonstrated that the use of oleogels was effective in increasing the elastic nature of the cheeses. Two distinct components with different proton mobilities were observed in the imitation cheeses, and longer T2 relaxation times were detected in the oleogel samples. The meltability of the cheese with palm oil was not significantly different from those with 3% and 6% oleogels. The saturated fat level of the oleogel cheese was significantly reduced from 45.70 to 5.20%. The application of canola oil-carnauba wax oleogels could successfully produce imitation cheese high in unsaturated fat and low in saturated fat. This study thus demonstrated that the health-functional properties of imitation cheese could be enhanced by using oleogels.

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Section: Color Measurementmentioning

confidence: 99%

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Moon

Choi

Jeong

et al. 2021

Foods

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“…Heart‐health benefits may also come from nutrients in peanuts such as fiber, magnesium, and other bioactive compounds (Al‐Delaimy, Rimm, Willett, Stampfer, & Hu, 2004). Finally, in terms of biological effects, it is already well established that substituting diets rich in saturated fats with monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) (like oleic acid) may have a beneficial effect on cancer, autoimmune, and inflammatory diseases (Carrillo, Cavia Mdel, & Alonso‐Torre, 2012; El‐Sayed, Ibrahim, & Kholif, 2020). In addition to peanuts is regard as a good source of water‐soluble vitamin and vitamin E (Blomhoff, Carlsen, Andersen, & Jacobs, 2008).…”

Section: Introductionmentioning

confidence: 99%

Function processed cheese sauce fortified with peanut butter

El‐Sayed

Salama

El-Sayed

2020

J Food Process Preserv

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The processed cheese sauce is an innovative thermally processed cheese product. Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The aim of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter. Processed cheese sauce was prepared with peanut butter in the ratios of (2.5, 5, 7.5, and 10 g/100 g) processed cheese sauce. Furthermore, Gas–Liquid Chromatography (GLC) displayed that the peanut butter having an appreciably higher ratio of oleic to linoleic acid symbolized about 80% of the peanut fatty acid profiles. It also had antioxidant activity which determined by DPPH % and total phenol content 9.69% ± 0.97and 224 ± 0.011 mg/g, respectively. The changes in processed cheese sauce composition, minerals, vitamins, color changes, physical properties, and sensory attributes have been reported and discussed. Addition of up to 7.5% and 10% of peanut butter imparted better flavor to processed cheese sauce with adequate composition and quality. Processed cheese sauce with this formula may offer vital nutrients and selling good health benefits to consumers. Practical applications Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The processed cheese sauce is an innovative thermally processed cheese product nowadays. It is one of the potential foods that have been used for fortification with numerous functional food ingredients. The objective of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter.

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“…A 100 g cheese cup was allowed to rest at room temperature for 1 h. A 25 mm diameter perplex conical-shaped probe was employed to perform the TPA analysis. The hardness (N, maximum force of the first compression), cohesiveness (area under the second compression/ area under the first compression), adhesiveness (N, negative force area for the first compression), springiness (mm, the recovered height during the end of first compression and the start of second compression), gumminess (N, hardness × cohesiveness), and chewiness (mJ, gumminess × springiness) were determined [ 27 , 28 ].…”

Section: Methodsmentioning

confidence: 99%

Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract

Alghooneh

Behbahani²,

Taghdir

et al. 2022

Foods

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Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.

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Characterization of novel Ras cheese supplemented with Jalapeno red pepper

Cited by 22 publications

References 25 publications

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat

Function processed cheese sauce fortified with peanut butter

Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract

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