Study of the chemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology.

Document Type : Original Article

Authors

Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Giza, Egypt.

Abstract

The effect of adding germinated quinoa seeds paste (Gqsp) (Cheopodium quinoa Willd.) and ultrasound technology on the yield, physicochemical, microbiological, rheological, microstructure, minerals ,vitamins, antioxidants, phenolic component and sensory properties of kareish cheese was studied. Gqsp was added at 1%, 3%, and 5%. to skim milk used in making of kareish cheese and ultrasound technology (US). Addition of Gqsp resulted in significant effect on fibers, protein, ash, moisture, acidity, vitamins, menerals, total phenolic content, antioxidant activity and WHC contents of cheese. by increasing its concentration. Molds and yeasts did not appear in all treatments with added Gqsp up to 29 days of cold storage, however they appear in control after 21 days. Results also showed a decrease in the molds number with an increase of added Gqsp, compared with the control. Furthermore, Gradual increase in adhesiveness, gumminess, cohesiveness, chewiness, and springiness was observed with the increase of added Gqsp, while an opposite trend was detected in the hardness. Significant increase in the yield of all treatments of cheese with added Gqsp and US technology, compared with the control treatments. From the above mentioned results, it could be concluded that addition of Gqsp and US technology could be useful, especially at 3% in the making of functional Kareish cheese of with functional property and of high quality.

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History

  • Receive Date: 27 July 2022
  • Revise Date: 18 August 2022
  • Accept Date: 28 August 2022

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