International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2017.161.169ShalabySamah M. MohamedA.G. BayoumiHala M. 32017123Background and Objective: Sauces from cheese are highly used in prepared and pre-prepared meals in the food sector. Besides
submitting good flavor, often cheese sauces are desired to present functional and visible roles, i.e., color, texture and mouth-feel. This
study aimed to prepare novel natural sauces from processed cheese flavored with essential oils. Essential oils (EOs) that contribute to its
antioxidant, antimicrobial, flavor and color properties. Materials and Methods: Plain processed cheese sauces were manufactured from
whey protein concentrate 75% and acid casein curd 25%. Cheese sauces were flavored with 2% of some essential oils turnip, shallots,
Capsicum and cardamom and 1% sugar. The base blends were standardized to contain 65% moisture and 29% fat in dry matter in the
resultant cheese sauces. Plain cheese sauces were evaluated for chemical, texture, color parameters and sensory properties during storage
at 7°C. Results: The values of total solids, fat, ash and lactose were decreased significantly by increasing of addition of WPC and decreasing
of AC curd. The protein was only compounds that increased significantly (p≤0.05) by the addition of WPC to the blend cheese. The pH
values also significantly increased by increasing the ratios of WPC to the cheese blends. No chemical changes in the flavored cheese
sauces. The lightness (L*-values) of PC sauces made with different EOs had the lowest values, as follow: Turnip, shallots, Capsicum and
cardamom, respectively. Moreover, PC sauces were made with Capsicum and cardamom oils (light orange and pink colors, respectively)
had the highest a* and b*-values (light yellowish color) than the others. The flavors of PC sauces were generally better and preferable
by the panelists. Also, the body, texture, appearance and color were accepted. Generally, PCs manufactured with cardamom and turnip
oils gained the highest scores. Conclusion: According to the obtained results, it can be produce processed cheese sauces with high quality
and acceptability from easy and cheap materials and flavored with essential oils, which had many benefits in human health.]]>Brandt, L.,2001103338Childs, J.L., M.D. Yates and M.A. Drake,200974S205S218Cassel, E. and R.M.F. Vargas,2006Cymbopogon winterianus essential oil extraction by steam distillation.]]>50126129Di leo Lira, P., D. Retta, E. Tkacik, J. Ringuelet, J.D. Coussio, C. van Baren and A.L. Bandoni,2009Laurus nobilis L.) from Argentina.]]>30259264Hyldgaard, M., T. Mygind and R.L. Meyer,20122012Burt, S.,200494223253Tongnuanchan, P. and S. Benjakul,201479R1231R1249Yildirim, A., A. Mavi, M. Oktay, A.A. Kara, O.F. Algur and V. Bilaloglu,2000Tilia argentea Desf ex DC), sage (Salvia triloba L.) and black tea (Camellia sinensis) extracts.]]>4850305034Mao, L.C., X. Pan, F. Que and X.H. Fang,2006222236241Friedman, M.,20062006pp: 167-183pp: 167-183Rojas-Grau, M.A., R.J. Avena-Bustillos, C. Olsen, M. Friedman and P.R. Henika et al.,200781634641Saad, S.A., L.D. El-Mahdi, R.A. Awad and Z.M.R. Hassan,2016115260Pszczola, D.E.,2001555666Mohamed, A.G., B.E. Abo-El-Khair and S.M. Shalaby,2013Chlorella vulgaris biomass.]]>23914925Abdel-Hamid, L.B., S.A. El-Shabrawy, R.A. Awad and R.K. Singh,200024191208AOAC.,200518th Edn.,Ling, E.R.,19633rd Edn., Vol. II,IDF.,19821982Hunter, R.S.,19751975pp: 162-192pp: 162-192Lobato-Calleros, C., E.J. Vernon-Carter, I. Guerrero-Legarreta, J. Soriano-Santos and H. Escalona-Beundia,199728619632SPSS.,20072007Muir, D.D., A.Y. Tamime, M.E. Shenana and A.H. Dawood,1999324149El-Neshawy, A.A., S.M. Farahat and H.A. Wahbah,198828245255Solowiej, B., S. Mleko, W. Gustaw and K.O. Udeh,201065169173Lobato-Calleros, C., E.J. Vernon-Carter and Y. Hornelas-Uribe,199829569586Azzam, M.A.,2007358796Younis, M.F., A.Y. Tamime, G. Davies, E.A. Hunter and S.M. Abd El-Hady,199146701705Abd-El-Salam, M.H., A.F. Al-Khamy, G.A. El-Garawany, A. Hamed and A. Khader,199624309322El-Mahdi, L.D., S.A. Saad, Z.M.R. Hassan and R.A. Awad,20145827840Guinee, T.P.,20032003Abd-Rabou, F.H., A.M. Abd-El Fattah, M.M. El-Sayed and A.G. Mohamed,20053385103Caspia, E.L., P.C. Coggins, M.W. Schilling, Y. Yoon and C.H. White,200621112127Liggett, R.E., M.A. Drake and J.F. Delwiche,200891466476Moskowitz, H.,200217327349Pekkarinen, S., A. Hopia and M. Heinonen,1998Brassica rapa) oil.]]>1006974Foster, R., C.S. Williamson and J. Lunn,200934447Rattanachaikunsopon, P. and P. Phumkhachorn,2009Allium ascalonicum L.) oil: Diallyl sulfide content and antimicrobial activity against food-borne pathogenic bacteria.]]>3747750Jalal, R., S.M. Bagheri, A. Moghimi and M.B. Rasuli,200741218223Tappayuthpijarn, P., Q. Dejatiwongse, T. Hincheranan and P.N. Suriyant,1989Allium ascalonicum on erythrocyte shape in induced hypercholesterolemia rabbits.]]>72448451Leelarungrayub, N., V. Rattanapanone, N. Chanarat and J.M. Gebicki,200622266274Amin, M. and B.P. Kapadnis,2005Allium ascalonicum against bacteria and fungi.]]>43751754Baser, K.H.C. and G. Buchbauer,2009Pages: 991Pages: 991Maksimova, V., L.K. Gudeva, T. Ruskovska, A. Cvetanovska and R. Gulaboski,2014Capsicum oleoresins compared with pure capsaicin.]]>44448Kapoor, I.P.S., B. Singh and G. Singh,2011Amomum subulatum Roxb.) as natural food preservatives for sweet orange (Citrus sinensis) juice.]]>3411011113Joshi, R., P. Sharma, V. Sharma, R. Prasad, R.K. Sud and A. Gulati,2013Amomum subulatum Roxb.) growing in different agro-climatic zones of Himachal Pradesh, India.]]>9313031309