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International Journal of Dairy Science
  Year: 2017 | Volume: 12 | Issue: 3 | Page No.: 227-235
DOI: 10.3923/ijds.2017.227.235
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Natural Different Bell Pepper Juices as a Nutritional Fortification to Produce of Functional Processed Cheese Spread

A.G. Mohamed, Hesham A. Eissa , Hala M. Byoumi and Wafaa A. Ibrahim

Background and Objective: The study was utilized of different (green, yellow and red) Bell Pepper Juice (BPJ) in preparing of Processed Cheese Spread (PCS) to improve its organoleptic, nutritional and functional properties. Methodology: The BPJ was added to base blend at the levels of 20%. The prepared samples were analyzed for chemical, physical, microbiological and sensory properties. Results: Processed Cheese Spreads (PCSs) were analysis after fortification with BPJ and processing. The vitamins content (A, E, K, D, C and B6) was significantly higher in PCSs incorporation of BPJ, also nicotinic acid, thiamin, riboflavin and folic acid content was significantly increased in cheese spread containing 20% BPJ compared with control or unfortified PCSs. Furthermore, the total phenol compounds and residual scaving activity content were significantly higher in cheese spread containing 20% of BPJ. No significant change was observed in the chemical and physical composition of PCSs made with and without incorporation of BPJ. Conclusion: In general, organoleptic grade of the PCSs made with 20% of different BPJ were better among the other treatments. Using of BPJ in PCS makes this dairy product useful as a healthy and a functional food.
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  •    Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.)
  •    Texture, Chemical Properties and Sensory Evaluation of a Spreadable Processed Cheese Analogue Made with Apricot Pulp (Prunus armeniaca L.)
How to cite this article:

A.G. Mohamed, Hesham A. Eissa, Hala M. Byoumi and Wafaa A. Ibrahim, 2017. Natural Different Bell Pepper Juices as a Nutritional Fortification to Produce of Functional Processed Cheese Spread. International Journal of Dairy Science, 12: 227-235.

DOI: 10.3923/ijds.2017.227.235






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