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International Journal of Dairy Science
  Year: 2017 | Volume: 12 | Issue: 2 | Page No.: 155-160
DOI: 10.3923/ijds.2017.155.160
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Production of Functional Processed Cheese by Using Tomato Juice

Nayra Sh. Mehanna , Fatma A.M. Hassan, T.M. El-Messery and A.G. Mohamed

Background and Objective: Tomato is most important vegetables that gained attention in the recent period. Tomato contains antioxidants, carotenoids and lycopene which play an important role in the observed health effects. Tomato products decrease a risk of some cancer type. Four batches of processed cheese spread were prepared. First batch let as control. Tomato juice was added with different ratios (10, 20 and 30%) to 2nd, 3rd and 4th batch, respectively. Resultant cheese was subjected for analysis. The purpose of this study is production of process cheese with high nutrition and healthy effect. Materials and Methods: Determination of total phenolic contents, antioxidants capacity, lycopene and chemical and physical properties for functional processed cheese which supplemented with tomato as a source of lycopene. Results: The results showed that the resultant cheese with tomato juice had ferrous while not detected in control. Potassium (mg kg–1) had highest in treatments and increased by increasing tomato juice. Treatments had a highest Residual Scavenging Activate (RSA%) and phenolic compounds mg/100 g than control and increased by increasing tomato juice lycopene not detected in control but found in all treatments. Penetrometer reading had highest in control and decreased during storage either control or treatments. Control had highest meltability, pH and lowest oil separation than treatments. Sensory evaluation showed that process cheese prepared with tomato juice was acceptable and had a good firmness, crumbliness. About 20% tomato juice had gained highest acceptability than other treatments. Conclusion: Addition of tomato juice in preparation of process spread cheese led to produce a good and acceptable spread cheese with high nutritional and healthy food and it’s a good for children because tomato contains lycopene which had red color attractive to children beside contains antioxidants and play important roles in the observed health effects.
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  •    Production of Functional Processed Cheese Supplemented with Nanoliposomes of Mandarin Peel Extract
  •    Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese
How to cite this article:

Nayra Sh. Mehanna, Fatma A.M. Hassan, T.M. El-Messery and A.G. Mohamed, 2017. Production of Functional Processed Cheese by Using Tomato Juice. International Journal of Dairy Science, 12: 155-160.

DOI: 10.3923/ijds.2017.155.160






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