Production of feta like cheese fortified with pomegranate and lemon peels extract as natural antioxidants
العناوين الأخرى
إنتاج جبن شبيه الفيتا المدعم بمستخلصات قشور الرمان و الليمون كمضادات أكسدة طبيعية
المؤلفون المشاركون
Shalabi, Hanan Said Tawfiq
Abd al-Wahid, al-Sayyid Muhammad
Khalil, Mirihan Muhammad Ahmad
Jab Allah, Akmal Shawqi
المصدر
Zagazig Journal for Agricultural Researches
العدد
المجلد 46، العدد 3 (30 يونيو/حزيران 2019)، ص ص. 711-720، 10ص.
الناشر
تاريخ النشر
2019-06-30
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الموضوعات
الملخص EN
This study was carried out to clear the effect of addition of pomegranate and lemon
peel extracts as natural antioxidant on Feta like cheese quality.
These extracts were added to cheese
during manufacture at a rate of 0.25 and 0.50% of each extract.
Cheese treatments were analyzed for
chemical analysis, oxidative stability, microbiological examination and organoleptic properties, when
fresh and after 7, 14, 21 and 28 days of storage at refrigerator temperature.
Results showed that these
extracts have a high content of phenolic compounds, and gave high antioxidant activity.
As well as the
addition of these extracts to cheese did not significantly affect the chemical composition but affected
the oxidative stability, bacteriological and organoleptic properties of cheese samples.
A clear reduction
in peroxide and acid values of cheese samples containing natural extracts during storage period than
control cheese samples where observed.
As well as total bacterial, coliform, as well as yeast and
mould counts of cheese samples contain natural extracts did not detected during storage compared
with control cheese samples.
Also, results showed that organoleptic properties of all cheese treatments
improved by progressed of storage period until the end of storage.
Cheese containing lemon peels
extracts showed lowest flavour intensity and body characteristics than other cheese.
From the previous
results, it could be recommended the use of some natural extracts in feta like cheese manufacture such
as pomegranate and lemon peel extracts at a rate of 0.5% , where it improved the sensory and
bacteriological characteristics of cheese samples and increased stability against oxidation.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Khalil, Mirihan Muhammad Ahmad& Abd al-Wahid, al-Sayyid Muhammad& Jab Allah, Akmal Shawqi& Shalabi, Hanan Said Tawfiq. 2019. Production of feta like cheese fortified with pomegranate and lemon peels extract as natural antioxidants. Zagazig Journal for Agricultural Researches،Vol. 46, no. 3, pp.711-720.
https://search.emarefa.net/detail/BIM-1023737
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Khalil, Mirihan Muhammad Ahmad…[et al.]. Production of feta like cheese fortified with pomegranate and lemon peels extract as natural antioxidants. Zagazig Journal for Agricultural Researches Vol. 46, no. 3 (2019), pp.711-720.
https://search.emarefa.net/detail/BIM-1023737
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Khalil, Mirihan Muhammad Ahmad& Abd al-Wahid, al-Sayyid Muhammad& Jab Allah, Akmal Shawqi& Shalabi, Hanan Said Tawfiq. Production of feta like cheese fortified with pomegranate and lemon peels extract as natural antioxidants. Zagazig Journal for Agricultural Researches. 2019. Vol. 46, no. 3, pp.711-720.
https://search.emarefa.net/detail/BIM-1023737
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1023737
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر