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- W3197233057 abstract "This study was carried out to clear the effect of addition of pomegranate and lemonpeel extracts as natural antioxidant on Feta like cheese quality. These extracts were added to cheeseduring manufacture at a rate of 0.25 and 0.50% of each extract. Cheese treatments were analyzed forchemical analysis, oxidative stability, microbiological examination and organoleptic properties, whenfresh and after 7, 14, 21 and 28 days of storage at refrigerator temperature. Results showed that theseextracts have a high content of phenolic compounds, and gave high antioxidant activity. As well as theaddition of these extracts to cheese did not significantly affect the chemical composition but affectedthe oxidative stability, bacteriological and organoleptic properties of cheese samples. A clear reductionin peroxide and acid values of cheese samples containing natural extracts during storage period thancontrol cheese samples where observed. As well as total bacterial, coliform, as well as yeast andmould counts of cheese samples contain natural extracts did not detected during storage comparedwith control cheese samples. Also, results showed that organoleptic properties of all cheese treatmentsimproved by progressed of storage period until the end of storage. Cheese containing lemon peelsextracts showed lowest flavour intensity and body characteristics than other cheese. From the previousresults, it could be recommended the use of some natural extracts in feta like cheese manufacture suchas pomegranate and lemon peel extracts at a rate of 0.5%, where it improved the sensory andbacteriological characteristics of cheese samples and increased stability against oxidation." @default.
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- W3197233057 date "2019-07-01" @default.
- W3197233057 modified "2023-09-24" @default.
- W3197233057 title "PRODUCTION OF FETA LIKE CHEESE FORTIFIED WITH POMEGRANATE AND LEMON PEELS EXTRACT AS NATURAL ANTIOXIDANTS" @default.
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- W3197233057 doi "https://doi.org/10.21608/zjar.2019.40956" @default.
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