جيهان محمد قاسم، هيام محمد عباس، وفاء كامل بهجات، تامر محمد المسيرى
المؤلفون بالإنجليزي
Jihan Mohamed Kassem, Hayam Mohamed Abbas, Ashraf Gaber Mohamed, Wafaa Kamel Bahgaat and Tamer Mohammed El-Messery
الملخص الانجليزي
Background and Objective: Producing healthy and functional dairy products are still having great demand. The aim of present studywas to prepare a new or imitated processed cheese spreads convenient to consumers who suffer from high blood pressure and also to prepare sweet processed cheese suitable for children.
Materials and Methods: Pumpkin processed cheese spreads (PPCSs) were manufactured by using 3 ratios of pumpkin paste (5, 10 and 15% w/w) to serve 3 treatments (T1, T2 and T3, respectively) and compared with control. Chemical parameters like total solids, ash, protein, fat and fiber were achieved. Potassium and sodium contents were also displayed besides texture profile and antioxidant activity of PPCSs. Sensory evaluation was also carried out of all final samples.
Statistical analysis was performed by using the User's Guide of SAS. Obtained data indicated that there were no significant differences in total solids and ash contents between treatments with different ratios of pumpkin paste and control samples.
Results: For fiber content, it was increased by increasing the ratio of pumpkin paste comparing to control one. On the other side, the more concentration of pumpkin paste
in cheese spread samples, the more content of potassium and the less content of sodium. Thus, increment the rate of pumpkin in processed cheese caused contract the ratio of sodium/potassium in the final product. Scavenging of free radicals of pumpkin-processed cheese samples were in rise by increasing the ratio of pumpkin percent. The highest percent of pumpkin paste (15%) had significantly (p<0.05) gained the highest content of phenolic compounds (205 mg/100 g gallic acid). Texture profile data revealed that addition of pumpkin paste in the blends decreased the firmness of processed cheese compared to control. Decreasing in firmness was inversely proportional with increasing pumpkin paste ratios in the blends. It was 7.289, 6.801, 5.952 and 4.961 N for control, T1, T2 and T3, respectively. Conclusion: It was concluded that preparing a sweet processed cheese spread analogue using 10% pumpkin paste gained the preferable acceptability and success to prepare new sweet product suitable for children and patients who suffer from hypertension.Treated samples had low sodium and more potassium contents.