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International Journal of Dairy Science

Year: 2014  |  Volume: 9  |  Issue: 1  |  Page No.: 1 - 14

Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea

Faten L. Seleet, Jihan M. Kassem, Hala M. Bayomim, N.S. Abd-Rabou and Nawal S. Ahmed

Abstract

A nutritional Spreadable Processed Cheese Analogue (SPCA) supplemented with cooked chickpea suitable for children and adults was produced. Cheese base (Ras and Cheddar) was replaced by 10, 20 and 30% w/w of chickpea. Preliminary experiment indicated that 20% chickpea in SPCA was the most acceptable. Gradually increases in Total Solid (TS), protein and ash content were observed with added chickpea except for the level of 10%, while fat content took an opposite trend. Titratable acidity, soluble nitrogen and oil separation index values of control recorded low levels when fresh or during cold storage period, while Total Volatile Fatty Acids (TVFAs) and the meltability values were in the opposite direction. The nutritive values (PER, BV and NPU) in 20% chickpea SPCA were higher. Total essential amino acids were higher in 20% chickpea SPCA. The sulfur containing amino acids were lower in cheese analogue while arginine, histidine, isolucine, lucine, lysine, alanine, aspartic, glutamic and proline were higher. However, the results revealed that both control and SPCA supplemented with 20% chickpea highly provide pre-school and school children their needed of essential amino acids especially arginine. Supplementation with zinc and iron provide about 30% from the daily intake for these children.

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