Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Seleet, Faten L.; Kassem, Jihan M.; Bayomim, Hala M.; Abd-Rabou, N. S.; Ahmed, N.

doi:10.3923/ijds.2014.1.14

Cited by 15 publications

(8 citation statements)

References 14 publications

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“…This could be due to the changes in pH and SN content of UF processed cheese (El-Garhi et al, 2018). Similar outcomes were reported by Ahmed, (2014). UF processed cheese obtained from ABT-8 starter cultures (PC80-3 and PC80-1) exhibited the highest meltability (7.78 and 7.79, respectively) compared to other starter cultures.…”

Section: Melting Resistancesupporting

confidence: 81%

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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S TARTER cultures types have a substantial effect on the structural characteristics of spreadable processed cheese made from Ultra filtered (UF) milk retentate and can minimize the final product cost. In this study, the effect of starter culture type which had been used on the meltability, firmness and rheological properties of the processed spreadable cheese manufactured from UF milk retentate was investigated. Standardized UF processed cheese was inoculated with three starter cultures (ABT-8, . Half of the inoculated starter cultures samples were incubated at 25° C for 24 hr while the other half was incubated at 25 °C for 72 hr. The control treatment was prepared without adding any starter cultures. Rheological modelling, firmness and meltability of UF processed cheese properties were examined through the period of 3 months of storage at 6±2 °C. Significant differences in flow behaviour indexes were shown as a result of adding various starter cultures during storage and PC22-3 had the highest value. The highest decrease in consistency coefficient (k-values) was found with PC8-1 and PC60-1 throughout the storage period. Viscosity of processed cheese decreased corresponding to the increase in shear rate in all treatments. Furthermore, all the tested samples displayed the typical Herschel-Bulkley model having shear-thinning Pseudoplastic, while the flow curves lacked a linear characteristic. The cheese structure was rapidly broken down after the initial shearing. However, the breakdown rate decreased at the higher shear rate. Additionally, the treatments fermented with starter cultures (PC8-1, PC22-1 and PC60-1) for 24 hr had lower firmness than control and other treatments. Good meltability for all starter cultures treatments was obtained corresponding to the two factors, fermentation time and storage period.

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Section: Melting Resistancesupporting

confidence: 81%

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

El-Aidie

El-Zeini

Rashid

et al. 2021

Egypt. J. Food Sci.

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“…This may be due to the pH value of the algae themselves; Abdel-Razik and mentioned that the pH value is 6.5 for Chlorella vulgaris biomass. When storing all products at 7°C, the pH value was noticed to decrease as the storage duration increased, which could be attributed to the acidity increase of the cheese during storage, which can be observed in Table 5 and conforms to the report of Faten et al (2014) and Nayra et al (2017).…”

Section: Effect Of Adding Dried Chlorella Vulgaris On Properties Of Processed Cheesesupporting

confidence: 76%

Production of functional spreadable processed cheese using Chlorella vulgaris

Tohamy

Ali

Shaaban

et al. 2018

Acta Sci Pol Technol Aliment

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Background. Chlorella vulgaris alga is one of the most important additives for enhancing the nutritional content of conventional foods, hence positively affecting human health. This alga is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it contains antioxidants, omega 3, antiviral and anticancer properties. The aim of this research is increasing the nutritional and potential therapeutic value of processed cheese by using Chlorella vulgaris alga, taking advantage of its high nutritional and health value. Materials and methods.The ingredients in the processed cheese blends were mature cheddar cheese, Ras cheese, butter, skimmed milk powder, Emulsifying salts (K-2394, S9s & S4), Chlorella vulgaris (in freezedried and slurry forms). Chemical, rheological and sensory evaluation properties were evaluated in processed cheese analogue (PCA) treatments when fresh and after three months of cold storage at 5-7°C. PCA treatments were enriched with 2%, 4% and 6% dried Chlorella vulgaris powder in the cheese blends and 4% Chlorella vulgaris slurry. Results. The incorporation of alga into processed cheese led to an increase in their functional characteristics. The results of sensory evaluation of PCA samples demonstrated that 2% of alga addition was the best treatment, followed by 4%, but that the level of 6% was unacceptable to consumers. The studied alga enhanced the cheese analog with the high levels of selenium, zinc, iron, magnesium and potassium. Antioxidant activity in the cheese enhanced with Chlorella vulgaris was higher than the control sample. To improve some properties of PCA, other emulsifying salts (S9S and S4) were tested and the alga was added in the form of slurry with value of 4% into the cheese blend. Both S9S and S4 emulsifying salts were good and the S4 was the best for oiling off and meltability. Also, when using the slurry of Chlorella vulgaris, the granular texture of the cheese analog completely disappeared. Conclusions. The results showed that the alga indeed increased nutrition values and health benefits to the processed cheese, making it a substantial functional food. Therefore, we recommend supporting the manufacture of the processed cheese analogue with the addition of 2% Chlorella vulgaris alga in soft powder form and 4% Chlorella vulgaris alga in slurry form at the end of the processing.

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“…Specimens were verified at room temperature of 22 ± 0.5 °C and arranged in randomized order in plastic vessels. The panel evaluated the samples of the two-week old lupin cheeses via touch and mouthfeel interactions for appearance, color, flavor, and texture, using a 5-point hedonic scale (5—excellent; 4—good; 3—satisfactory; 2—less competent; 1—unsatisfactory) [ 31 ]. Outcomes were analyzed via one-way analysis of variance (ANOVA) with SPSS 24 software.…”

Section: Methodsmentioning

confidence: 99%

Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk

et al. 2021

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Australian sweet lupin, the largest legume crop grown in Western Australia, is receiving global attention from the producers of new foods. To understand the effect of protein on cheese yield, lupin milk proteins were separated from the first, second, and third filtrations by cheesecloths. However, proteins from the first and second were analyzed using two-dimensional polyacrylamide gel electrophoresis; then, the isolated proteins associated with cheese production were identified. The research also focused on identifying the optimal method of cheese production based on the coagulation process, temperature, yield, and sensory evaluation. Lupin curds from the two cultivars, Mandelup and PBA Jurien, were produced using vinegar, lemon juice, starter culture, vegetable rennet enzyme as coagulant, as well as curd generated using starter culture and vegetable rennet enzyme. Cow’s milk was used as a control. The results indicated that first-time filtration produced better extraction and higher yield of lupin proteins and cheese than the second filtration. A sensory analysis indicated that lupin cheese produced from PBA Jurien lupin milk using vinegar, 7.80% expressed as acetic acid, and ground in 45 °C water, was the most acceptable. The cheeses were examined for their protein, carbohydrates, fat, ash, and moisture contents. The concentration of protein was approximately 27.3% and 20.6%, respectively, in the cheese from PBA Jurien and Mandelup. These results suggest that lupin milk can adequately supply the proteins needed in human diets and, thus, could be used in the production of many existing products that require animal milk as an input.

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Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Cited by 15 publications

References 14 publications

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Effect of Starter Culture Types on Textural, Rheological, and Melting Properties of Spreadable Processed Cheese Made from UF Milk Retentate

Production of functional spreadable processed cheese using Chlorella vulgaris

Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow’s Milk

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