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Journal of Biological Sciences

Year: 2019 | Volume: 19 | Issue: 1 | Page No.: 84-91
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Authors

M.M. Tohamy

Hamdy A. Shaaban

Hamdy A. Shaaban

M.A. Ali

A.M. Hasanain

Keywords

Research Article

Effect of Spirulina platensis as Nutrition Source on the Chemical, Rheological and Sensory Properties of Spreadable Processed Cheese

M.M. Tohamy, Hamdy A. Shaaban Hamdy A. Shaaban's LiveDNA, M.A. Ali and A.M. Hasanain
Background and Objective: Supplementation of conventional foods with Spirulina platensis seems to be promising trend due to the nutritional value of such alga which is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it have a functional properties due to the presence of anti-oxidants, omega 3, anti-viral and anti-cancer components. Therefore, the aim of the present study was to supplement processed cheese with Spirulina platensis in order to enhance the nutritional and health value of the final product. Materials and Methods: Processed cheese analog (PCA) was supplemented with 2, 4 and 6% of Spirulina platensis on powder form and 4% of this alga on slurry form. The chemical, rheological and sensory properties were evaluated for supplemented PCA as fresh and within 3 months of cold storages 5-7°C. Results: Supplemented PCA with 2% of algae showed the best sensory properties followed by 4% fortified sample, but the level of 6% was unacceptable. The chemical analysis of supplemented PCA showed an increase in the contents of protein, ash, fiber, selenium, zinc, iron, magnesium and potassium. Anti-oxidants activity was higher in supplemented PCA in comparison to control sample. With respect to the powder form of algae, application of slurry form improved more the organoleptic, physical and rheological properties of PCA properties. Conclusion: Supplemented PCA with Spirulina platensis proved to have excellent nutritional, functional and healthy properties to be used as nutraceutical food.
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