Effect of ocimum basilicum oil on the consistency of tallaga cheese in full-fat and low-fat during storage

Other Title(s)

تأثير زيت الريحان الحلو علي انسجام جبن الثلاجة كاملة الدسم أو قليلة الدسم أثناء التخزين

Joint Authors

Ahmad, Rasha Muhammad Najib
Yunus, Ala al-Din Ahmad Mursi
Abu Nashuq, Lubna Abd al-Ghani

Source

Research Journal Specific Education

Issue

Vol. 2020, Issue 57 (31 Jan. 2020), pp.345-363, 19 p.

Publisher

Mansoura University Faculty of Specific Educatio

Publication Date

2020-01-31

Country of Publication

Egypt

No. of Pages

19

Main Subjects

Nutrition & Dietetics

Topics

Abstract 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.

American Psychological Association (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

Modern Language Association (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

American Medical Association (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

Data Type

Journal Articles

Language

English

Notes

-

Record ID

BIM-1076654