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by
Mohamed Tawfeek Fouad |
Total Records (
1 ) for
Mohamed Tawfeek Fouad |
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Atif Farrag Farrag
,
Mohamed Morsy El-Sheikh
,
Mohamed Tawfeek Fouad
,
Ahmed Farouk Sayed
and
Mahmoud Abd El-Aziz
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Background and Objective: Garlic ranks highly among health protecting foods, largely due to its antioxidant sulfur compounds. In this study, various properties of UF-white soft cheese fortified with aqueous garlic extract were investigated regarding sensory and microbiological features. Materials and Methods: Probiotic UF-white soft cheese fortified with 2 (T1), 4 (T2) and 6% (T3) garlic aqueous extract (GAE, 1:2) was evaluated. Further microbial and chemical analysis with texture profiling, color determination and sensory evaluation was done. Results: By increasing the proportion of Aqueous Garlic Extract (AGE) in soft cheese, total solids, fat and protein contents as well as pH value decreased, while tyrosine and tryptophan contents slightly increased. GAE-fortified cheese was higher in lightness and yellowish degrees as well as gumminess and lower in hardness. As storage continues, the lightness of GAE-fortified cheese was more stable, while the hardness increased to an extent that it became > the hardness of control cheese. On day 10 on wards, the viable counts of B. bifidum in cheese control and T1 were closed and higher than those of T2 and T3. Mould and yeast were not detected in GAE-fortified cheese until the end of storage (90 days), reflecting GAE has an antimicrobial effect against mould and yeast. Cheese fortified with 6% GAE had judging score acceptable but less than the other treatments. Conclusion: It can be concluded that fortification with the low concentration of GAE (2%) improved cheese chemical, physical and microbiological properties with novel acceptable flavor. |
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