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Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.) |
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A.G. Mohamed and Samah M. Shalaby |
Abstract:
Apricot is a natural source of polyphenols and other phytochemicals such as β-carotene and ascorbic acid that contribute to its antioxidant activity. Apricot pulp can be applied as a material for enriching different kinds of food systems such as ice cream, processed cheese. Analogue processed cheeses (PCSs) were made with different ratios of apricot pulps (10, 20 and 30%) which sweetened with different proportions of sugar (5, 10 and 15%). The base blends were standardized to contain 60% material moisture and 36% fat in dry matter in the resultant control spreads. The PCSs were evaluated for chemical, texture and sensory properties during storage at 25°C and 5°C for 3 months. The results revealed that addition of apricot pulp and sugar resulted in in PCSs with higher total solids, fiber, carbohydrates, vitamin A and potassium contents, as compared with the control cheese spread product. However, the control treatment had the highest contents of protein, ash, soluble nitrogen, fat in dry matter, as well as pH values as compared with the other treatments. Moreover, the textural characteristics of PCSc were revealed that the hardness, gumminess, cohesiveness and springiness in all treatments were lowest than the control cheese. On the other hand, the sensory evaluation scores revealed that all PCSs treatments were accepted for panels and there were slightly differences between all treatments. Furthermore, PCSs made the highest percent of apricot (30%) with the highest sugar content (15%), fresh as well as, stored was the significantly most accepted, while the control sample was the least.
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How to cite this article:
A.G. Mohamed and Samah M. Shalaby, 2016. Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.). International Journal of Dairy Science, 11: 61-68.
DOI: 10.3923/ijds.2016.61.68
URL: https://scialert.net/abstract/?doi=ijds.2016.61.68
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