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- W2557495564 abstract "Four Egyptian spices (Thyme, paprika, cumin and turmeric) with two different concentrations (20 and 50 g/kg) were used for enrichment of palm oil with active compounds to increase the oxidative stability and using for Tallaga-like cheese manufacture during (30 days storage) at 5°C. All fortified palm oil samples showed a good oxidative stability by rancimat measurements and good DPPH radical scavenger. Tallaga-like cheese which were used (Palm oil 20 g/kg turmeric was the best among examined spices for both concentrations and the physico-chemical, microbiological, sensory evaluation and production costs for cheese), followed by turmeric, thyme and paprika while cumin recorded the lowest score" @default.
- W2557495564 created "2016-12-08" @default.
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- W2557495564 date "2015-01-01" @default.
- W2557495564 modified "2023-09-23" @default.
- W2557495564 title "Effect of Fortification Palm Oil with Some Egyptian Spices on Physico-Chemical Composition, Microbiological Analysis, Sensory Evaluation and Economic Study of Tallaga-like Cheese" @default.
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