Subscribe Now Subscribe Today
Science Alert
FOLLOW US:     Facebook     Twitter
Curve Top
International Journal of Dairy Science
  Year: 2017 | Volume: 12 | Issue: 3 | Page No.: 161-169
DOI: 10.3923/ijds.2017.161.169
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Preparation of a Novel Processed Cheese Sauce Flavored with Essential Oils
Samah M. Shalaby, A.G. Mohamed and Hala M. Bayoumi

Background and Objective: Sauces from cheese are highly used in prepared and pre-prepared meals in the food sector. Besides submitting good flavor, often cheese sauces are desired to present functional and visible roles, i.e., color, texture and mouth-feel. This study aimed to prepare novel natural sauces from processed cheese flavored with essential oils. Essential oils (EOs) that contribute to its antioxidant, antimicrobial, flavor and color properties. Materials and Methods: Plain processed cheese sauces were manufactured from whey protein concentrate 75% and acid casein curd 25%. Cheese sauces were flavored with 2% of some essential oils turnip, shallots, Capsicum and cardamom and 1% sugar. The base blends were standardized to contain 65% moisture and 29% fat in dry matter in the resultant cheese sauces. Plain cheese sauces were evaluated for chemical, texture, color parameters and sensory properties during storage at 7°C. Results: The values of total solids, fat, ash and lactose were decreased significantly by increasing of addition of WPC and decreasing of AC curd. The protein was only compounds that increased significantly (p≤0.05) by the addition of WPC to the blend cheese. The pH values also significantly increased by increasing the ratios of WPC to the cheese blends. No chemical changes in the flavored cheese sauces. The lightness (L*-values) of PC sauces made with different EOs had the lowest values, as follow: Turnip, shallots, Capsicum and cardamom, respectively. Moreover, PC sauces were made with Capsicum and cardamom oils (light orange and pink colors, respectively) had the highest a* and b*-values (light yellowish color) than the others. The flavors of PC sauces were generally better and preferable by the panelists. Also, the body, texture, appearance and color were accepted. Generally, PCs manufactured with cardamom and turnip oils gained the highest scores. Conclusion: According to the obtained results, it can be produce processed cheese sauces with high quality and acceptability from easy and cheap materials and flavored with essential oils, which had many benefits in human health.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Samah M. Shalaby, A.G. Mohamed and Hala M. Bayoumi, 2017. Preparation of a Novel Processed Cheese Sauce Flavored with Essential Oils. International Journal of Dairy Science, 12: 161-169.

DOI: 10.3923/ijds.2017.161.169








Curve Bottom