Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
International Journal of Dairy Science
  Year: 2016 | Volume: 11 | Issue: 3 | Page No.: 91-99
DOI: 10.3923/ijds.2016.91.99
Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.)
A.G. Mohamed, Samah M. Shalaby and Walid A. Gafour

Abstract:
Carrot (Daucus carota L.) is one of the great nutritious origin vegetables. It is the richest source of β-carotene, precursor of vitamin A and a lot of nutrients. So, the main aims of preparing carrot based processed cheese analogue, were to enhance its nutritive value and presented new cheese for children. Carrot analogue processed cheeses (CPCSs) were made with various ratios of carrot paste (5, 10 and 15%) which sweetened with 15% sugar in all treatments. The base blends were standardized to contain 36% F/DM (fat in dry matter) and 60% moisture in the resultant control spreads. Various chemicals parameter such as total solids, ash, salt and carbohydrate were determined. Some important nutrients which the carrot presented as vitamin A, carotenoids and phenolic compounds were also measured, in addition to sensory evaluation. The CPCAs samples displayed that, insignificant higher in total solids, significant reductions in the average values of F/DM, protein and salt in water phase and insignificant for ash content; these reductions commensurate with increasing the proportion of the carrot paste addition. Moreover, enhanced cheese with carrot paste were higher than control in the each nutritional components, vitamin A, carotenoids and phenolic compounds, antioxidant activity plus lower sodium/potassium ratio. In addition, sensory evaluation showed that all samples were accepted and that the use of carrot paste as optional ingredient in processed cheese analogue would be a great way to introduce of a healthy cheese with orange color, which could be introduced to children instead of other sweetened products.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Impact of Kaki (Diospyros kaki) Juice on the Rheological, Sensory and Color Properties of Spreadable Processed Cheese Analogue
  •    Sweet Processed Cheese Spread Analogue as a Novel Healthy Dairy Product
  •    Natural Different Bell Pepper Juices as a Nutritional Fortification to Produce of Functional Processed Cheese Spread
How to cite this article:

A.G. Mohamed, Samah M. Shalaby and Walid A. Gafour, 2016. Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.). International Journal of Dairy Science, 11: 91-99.

DOI: 10.3923/ijds.2016.91.99

URL: https://scialert.net/abstract/?doi=ijds.2016.91.99

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 

       

       

Curve Bottom