Effect of ocimum basilicum oil on the consistency of tallaga cheese in full-fat and low-fat during storage
العناوين الأخرى
تأثير زيت الريحان الحلو علي انسجام جبن الثلاجة كاملة الدسم أو قليلة الدسم أثناء التخزين
المؤلفون المشاركون
Ahmad, Rasha Muhammad Najib
Yunus, Ala al-Din Ahmad Mursi
Abu Nashuq, Lubna Abd al-Ghani
المصدر
Research Journal Specific Education
العدد
المجلد 2020، العدد 57 (31 يناير/كانون الثاني 2020)، ص ص. 345-363، 19ص.
الناشر
جامعة المنصورة كلية التربية النوعية
تاريخ النشر
2020-01-31
دولة النشر
مصر
عدد الصفحات
19
التخصصات الرئيسية
الموضوعات
الملخص EN
This study was conducted to investigate the effect of different levels of basil oil on chemical composition and sensory characteristics of full-fat and low-fat Tallaga cheese.
.
Both full-fat and low-fat buffalo's milk curd was divided into four equal portions.
One batch had no basil oil as a control.
The latter batches were fortified with oil at the rate of 0.05, 0.10 and 0.15% .
The resultant cheese samples were stored at 6±1°C for 30 days.
Chemical and sensory evaluations were carried out for the cheese samples at zero, 10, 20 and 30 days.
The results identification of O.
Basilicum oil compounds using GC-MS with a flame ionization detector analysis showed that the main components were methyl chavicole (71.30% ) followed by cineole (11.70% ), linalool (11.37% ), methylengenol (2.60% ) and caryophyllene (0.71% ).
Chemical and sensory evaluations were carried out for the cheese samples at zero, 10, 20 and 30 days.
The results indicated that significant variations were found in the titratable acidity, fat, S.
N.
and thiobarbituri acid among the control and the treated cheese samples, the highest titratable acidity was for the control cheese while the lowest one was for the cheese sample with 0.15% basil oil.
No significant differences were observed in the fat contents of the different treatments.
The storage period had significant effect on the chemical composition of the cheese samples.
As the storage period advanced the titratable acidity, soluble nitrogen andthiobarbituri acid increased towards the end of the storage period.
Sensory evaluation of cheese showed the flavor of basil flavored cheeses were higher than plain cheese during the storage period.
There were no significant differences in the cheese's appearance nor in the chemical composition of plain and basil cheeses.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Yunus, Ala al-Din Ahmad Mursi& Ahmad, Rasha Muhammad Najib& Abu Nashuq, Lubna Abd al-Ghani. 2020. Effect of ocimum basilicum oil on the consistency of tallaga cheese in full-fat and low-fat during storage. Research Journal Specific Education،Vol. 2020, no. 57, pp.345-363.
https://search.emarefa.net/detail/BIM-1076654
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Yunus, Ala al-Din Ahmad Mursi…[et al.]. Effect of ocimum basilicum oil on the consistency of tallaga cheese in full-fat and low-fat during storage. Research Journal Specific Education No. 57 (Jan. 2020), pp.345-363.
https://search.emarefa.net/detail/BIM-1076654
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Yunus, Ala al-Din Ahmad Mursi& Ahmad, Rasha Muhammad Najib& Abu Nashuq, Lubna Abd al-Ghani. Effect of ocimum basilicum oil on the consistency of tallaga cheese in full-fat and low-fat during storage. Research Journal Specific Education. 2020. Vol. 2020, no. 57, pp.345-363.
https://search.emarefa.net/detail/BIM-1076654
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
-
رقم السجل
BIM-1076654
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