International Journal of Dairy Science1811-97431811-9751Asian Network for Scientific Information10.3923/ijds.2017.227.235MohamedA.G. EissaHesham A. ByoumiHala M. IbrahimWafaa A. 32017123Background 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.]]>Bayili, R.G., F. Abdoul-Latif, O.H. Kone, M. Diao, I.H.N. Bassole and M.H. Dicko,2011101354313547Kaur, C. and H.C. Kapoor,200136703725Blanco-Rios, A.K., L.A. Medina-Juarez, G.A. Gonzalez-Aguilar and N. Gamez-Meza,201357137143Shotorbani, N.Y., R. Jamei and R. Heidari,2013Capsicum annuum L. varieties phenolic extracts and the effects of thermal treatment.]]>32534Deepa, N., C. Kaur, B. Singh and H.C. Kapoor,200619572578Hasler, C.M.,1998526370De Guevara, R.G.L., J.E. Pardo-Gonzalez, R. Varon-Castellanos and F. Navarro-Albaladejo,1996Capsicum annuum L.).]]>4420492052Russo, V.M. and L.R. Howard,200282615624Oboh, G. and J.B.T. Rocha,2007Capsicum pubescens).]]>31456473Kapoor, R. and L.E. Metzger,20087194214Omar, M.A.M., A.G. Mohamed, E.A.M. Ahmed and A.M. Hasanain,2012853725380Abd El-Razik, M.M. and A.G. Mohamed,2013Chlorella vulgaris biomass as substitute of egg in mayonnaise production.]]>26917925Mohamed, A.G. and S.M. Shalaby,2016Prunus armeniaca L.).]]>116168Mohamed, A.G., S.M. Shalaby and W.A. Gafour,2016Daucus carota L.).]]>119199Sapers, G.M. and F.W. Douglas, Jr.,19875212581285Egyptian Standards,20022002Meyer, A.,19731st Edn.,Pages: 329Pages: 329Chang, T.S., M. Siddiq, N.K. Sinha and J.N. Cash,19951989101Ling, E.R.,1963Vol. 1-2, 3rd Edn.,pp: 58-65pp: 58-65IDF.,1964Pages: 2Pages: 2Barnett, A.J.G. and G.A. Tawab,19578437441Snell, F.D. and C.T. Snell,19493rd Edn.,Holden, T.F., N.C. Aceto, E.S. Dellamonica and M.J. Calhoun,196649346350Thomas, M.A.,1973287780Olson, N.F. and W.V. Price,1958419991000Savello, P.A.,19831983Hunter, R.S.,19751975pp: 162-192pp: 162-192Palou, E., A. Lopez-Malo, G.V. Barbosa-Canovas, J. Welti-Chanes and B.G. Swanson,1999644245FDA.,19988th Edn.,Larmond, E.,1977Pages: 73Pages: 73Richard, J. and B. Gouri,1987pp: 403-427pp: 403-427Choi, J., H.J. Kim, J.H. Kim, B.S. Chun, D.H. Ahn, G.H. Kim and J.W. Lee,2010Hizikia fusiformis cooking drips by gamma irradiation.]]>4310741078Eissa, H.A., M.S. Shaheen and H.W. Botros,20142014Fellers, P.J., R.D. Carter and G. de Jager,198853513515Khader, A., A. Hamed, A.F. Al-Khamy, G.A. El-Garawany and M.H. Abd El-Salam,199725269279Mahfouz, M.B., H.F. El-Dien, S. El-Shibiny, H.F. Maggag and M.N. Mahgoub,1986143341Egbekun, M.K., P.C. Isolokeu and P.I. Akubor,20042004Howard, L.R., R.T. Smith, A.B. Wagner, B. Villalon and E.E. Burns,1994Capsicum annuum) and processed jalapenos.]]>59362365Osuna-Garcia, J.A., M.W. Wall and C.A. Waddell,1998Capsicum annuum L.) cultivars.]]>4650935096Navarro, J.M., P. Flores, C. Garrido and V. Martinez,2006966673McGuire, R.G.,19922712541255Abou-Donia, S.A.,200855162