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International Journal of Dairy Science

Year: 2017 | Volume: 12 | Issue: 5 | Page No.: 301-309
DOI: 10.3923/ijds.2017.301.309

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Authors


Hayam Mohamed  Abbas

Hayam Mohamed Abbas

LiveDNA: 20.16786

Fayza Mohamed  Assem

Fayza Mohamed Assem

LiveDNA: 20.16785

Wafaa Mohamed Zaky

Country: Egypt

Jihan Mohamed  Kassem

Jihan Mohamed Kassem

LiveDNA: 20.7763

Elsayed Abouelfotowh  Omer

Elsayed Abouelfotowh Omer

LiveDNA: 20.15323

Keywords


  • sensory evaluation
  • UF-soft cheese
  • basil essential oil
  • antioxidants
  • textural profile
  • natural materials
Research Article

Antioxidant, Rheological and Sensorial Properties of Ultra-filtrated Soft Cheese Supplemented with Basil Essential Oil

Hayam Mohamed Abbas Hayam Mohamed  Abbas's LiveDNA, Fayza Mohamed Assem Fayza Mohamed  Assem's LiveDNA, Wafaa Mohamed Zaky, Jihan Mohamed Kassem Jihan Mohamed  Kassem's LiveDNA and Elsayed Abouelfotowh Omer Elsayed Abouelfotowh  Omer's LiveDNA
Background and Objective: There is a risk to use the artificial antioxidant materials in food sector. So, the current study was designed to figure out the properties of Ultra-filtrated (UF) soft cheese supplemented with natural antioxidant material as basil essential oil (Ocimum basilicum var. Genovese). Materials and Methods: The extracted basil essential oil (B-EO) was investigated for its main constituents by Gas Chromatography-Mass Spectrometry (GC-MS) as well as its antioxidant activity. The UF-soft cheese samples were traditionally prepared from buffalo’s milk retentate. Three treatments were achieved; the first was served as control while the second and the third samples were supplemented by B-EO at ratios of 0.005 (T1) and 0.010 (T2) μL/100 mL, respectively. The obtained data were statistically analyzed using SAS analysis method. Results: The results revealed that the main compound of B-EO was identified as linalool with 63.23%, while, the second was 1,8-cineol which reached to 11.69%. It was obvious, from obtained data, that B-EO had high antioxidant activity. Data also indicated that fortification of B-EO increased the antioxidant activity of the fortified cheese samples (T1 and T2) compared with control. Supplementation with B-EO had decreased the hardness, gumminess and chewiness of treated cheese samples than control one. On another side, judging degrees displayed that there were noticeable differences in flavor scores between treated and control samples. The treated samples with low level of B-EO (T1) were more favorable than those with high level (T2). Conclusion: It could be concluded that basil essential oil increased the antioxidant properties of UF-soft cheese samples and improved their rheological and sensorial characters, where the samples seemed to have refreshing and acceptable taste.
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How to cite this article

Hayam Mohamed Abbas, Fayza Mohamed Assem, Wafaa Mohamed Zaky, Jihan Mohamed Kassem and Elsayed Abouelfotowh Omer, 2017. Antioxidant, Rheological and Sensorial Properties of Ultra-filtrated Soft Cheese Supplemented with Basil Essential Oil. International Journal of Dairy Science, 12: 301-309.

DOI: 10.3923/ijds.2017.301.309

URL: https://scialert.net/abstract/?doi=ijds.2017.301.309

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