A study on the use of carrot and probiotic bacteria in making functional cream cheese

Baker, Enas A.; Salama, Heba Hassan; El-Deeb, Amany M.; Elwahsh, Nahed A.

doi:10.21608/ejfs.2022.176889.1148

A study on the use of carrot and probiotic bacteria in making functional cream cheese

Document Type : Original Article

Authors

¹ Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

² Dairy Department, Food Industries and Nutrition Research Institute, National Research Center

³ Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/ejfs.2022.176889.1148

Abstract

Carrot powder (CP) was prepared and used at levels of 0.0, 1.0 ,2.0 and 4.0% with probiotic bacteria in making cream cheese (CCh). The attained results revealed richness of CP with ash, (9.32%), fibers (23.9%), β-Carotenes(493.54μg/g) and many minerals. Analysis of fresh CCh showed addition of CP had no effect on its gross composition but significantly increased minerals content, values of antioxidants, phenols and β-Carotenes as well as acidity, acetaldehyde and diacetyl. This was accompanied by some improvement in cheese colour, water holding capacity (WHC) and viscosity. However, during cold storage of all cheese samples pH, acetaldehyde and WHC decreased while acidity, total volatile fatty acids, acidity and viscosity increased. The rheological properties of CCh were almost not significantly affected by the used CP or storage, while both enhanced viability of bacteria especially the probiotic strain which showed always counts higher than 6 log cfu /g. In spite of the control cheese had always the highest scores for the different sensorial properties when fresh or during storage, the CP supplemented cheese ranked at least 84 out of 100 for the total score as shown in T3 of the highest amount of CP.

Keywords