In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10 and 15%, while dried mushroom was added at levels of 0, 1, 1.5 and 2%. Among all processed cheese treatments obvious differences (P≤0.01) were noticed in the organoleptic scores; the highest flavor scores (37.4, 37.3) were recorded for processed cheese supplemented with 1% and 1.5% mushroom powder, respectively. Significant differences (P≤0.01) were also recorded among chemical composition of the resulted processed cheese spreads. Moisture, ash and protein recorded the highest values in processed cheese supplemented with mushrooms compared to control. Moisture content in processed cheese control was 46.26%, while ranged from 47.39 to 53.72% in cheese spread supplemented with mushrooms. There was a significant difference (P≤0.001) in ash content of processed cheese spreads; the highest ash content (5.4%) was for processed cheese spread supplemented with 2% dried mushroom. Cheese spreads that contain mushrooms was high in protein/DM (31.20-36.36%) comparing to the spread of control (30.88%). There was also a significant difference (P ≤ 0.001) in the contents of all tested minerals in processed cheeses. The highest mean values of Ca, P, Mg and Zn was observed in control and processed cheese that contain mushroom powder. Regarding the pH values; processed cheese spreads that contain mushrooms have pH values ranged from 5.39-5.78, while in control ranged from 5.47-5.63. Microbiological investigation showed that the total viable counts and spore former bacteria was lower in processed cheese supplemented with mushrooms than in cheese control. On the other hand, an increase in lipolytic and proteolytic bacteria was noticed during storage period. No yeast and molds were detected in the first month of storage for all processed cheese treatments.
| Published in | International Journal of Nutrition and Food Sciences (Volume 6, Issue 1) |
| DOI | 10.11648/j.ijnfs.20170601.18 |
| Page(s) | 45-52 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Functional Processed Cheese Spread, Nutritional Value, Amino Acids, Microbiological Analysis, Lipolytic and Proteolytic Bacteria
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APA Style
Manal Khider, Osama Seoudi, Yasser Fathy Abdelaliem. (2017). Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms. International Journal of Nutrition and Food Sciences, 6(1), 45-52. https://doi.org/10.11648/j.ijnfs.20170601.18
ACS Style
Manal Khider; Osama Seoudi; Yasser Fathy Abdelaliem. Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms. Int. J. Nutr. Food Sci. 2017, 6(1), 45-52. doi: 10.11648/j.ijnfs.20170601.18
AMA Style
Manal Khider, Osama Seoudi, Yasser Fathy Abdelaliem. Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms. Int J Nutr Food Sci. 2017;6(1):45-52. doi: 10.11648/j.ijnfs.20170601.18
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Download@article{10.11648/j.ijnfs.20170601.18,
author = {Manal Khider and Osama Seoudi and Yasser Fathy Abdelaliem},
title = {Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms},
journal = {International Journal of Nutrition and Food Sciences},
volume = {6},
number = {1},
pages = {45-52},
doi = {10.11648/j.ijnfs.20170601.18},
url = {https://doi.org/10.11648/j.ijnfs.20170601.18},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170601.18},
abstract = {In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10 and 15%, while dried mushroom was added at levels of 0, 1, 1.5 and 2%. Among all processed cheese treatments obvious differences (P≤0.01) were noticed in the organoleptic scores; the highest flavor scores (37.4, 37.3) were recorded for processed cheese supplemented with 1% and 1.5% mushroom powder, respectively. Significant differences (P≤0.01) were also recorded among chemical composition of the resulted processed cheese spreads. Moisture, ash and protein recorded the highest values in processed cheese supplemented with mushrooms compared to control. Moisture content in processed cheese control was 46.26%, while ranged from 47.39 to 53.72% in cheese spread supplemented with mushrooms. There was a significant difference (P≤0.001) in ash content of processed cheese spreads; the highest ash content (5.4%) was for processed cheese spread supplemented with 2% dried mushroom. Cheese spreads that contain mushrooms was high in protein/DM (31.20-36.36%) comparing to the spread of control (30.88%). There was also a significant difference (P ≤ 0.001) in the contents of all tested minerals in processed cheeses. The highest mean values of Ca, P, Mg and Zn was observed in control and processed cheese that contain mushroom powder. Regarding the pH values; processed cheese spreads that contain mushrooms have pH values ranged from 5.39-5.78, while in control ranged from 5.47-5.63. Microbiological investigation showed that the total viable counts and spore former bacteria was lower in processed cheese supplemented with mushrooms than in cheese control. On the other hand, an increase in lipolytic and proteolytic bacteria was noticed during storage period. No yeast and molds were detected in the first month of storage for all processed cheese treatments.},
year = {2017}
}
TY - JOUR T1 - Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms AU - Manal Khider AU - Osama Seoudi AU - Yasser Fathy Abdelaliem Y1 - 2017/01/23 PY - 2017 N1 - https://doi.org/10.11648/j.ijnfs.20170601.18 DO - 10.11648/j.ijnfs.20170601.18 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 45 EP - 52 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20170601.18 AB - In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10 and 15%, while dried mushroom was added at levels of 0, 1, 1.5 and 2%. Among all processed cheese treatments obvious differences (P≤0.01) were noticed in the organoleptic scores; the highest flavor scores (37.4, 37.3) were recorded for processed cheese supplemented with 1% and 1.5% mushroom powder, respectively. Significant differences (P≤0.01) were also recorded among chemical composition of the resulted processed cheese spreads. Moisture, ash and protein recorded the highest values in processed cheese supplemented with mushrooms compared to control. Moisture content in processed cheese control was 46.26%, while ranged from 47.39 to 53.72% in cheese spread supplemented with mushrooms. There was a significant difference (P≤0.001) in ash content of processed cheese spreads; the highest ash content (5.4%) was for processed cheese spread supplemented with 2% dried mushroom. Cheese spreads that contain mushrooms was high in protein/DM (31.20-36.36%) comparing to the spread of control (30.88%). There was also a significant difference (P ≤ 0.001) in the contents of all tested minerals in processed cheeses. The highest mean values of Ca, P, Mg and Zn was observed in control and processed cheese that contain mushroom powder. Regarding the pH values; processed cheese spreads that contain mushrooms have pH values ranged from 5.39-5.78, while in control ranged from 5.47-5.63. Microbiological investigation showed that the total viable counts and spore former bacteria was lower in processed cheese supplemented with mushrooms than in cheese control. On the other hand, an increase in lipolytic and proteolytic bacteria was noticed during storage period. No yeast and molds were detected in the first month of storage for all processed cheese treatments. VL - 6 IS - 1 ER -
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