The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage
Document Type : Original Article
Abstract
THIS study was aimed to investigate the combined effect ofrosemary, thyme, basil individually as powder herbs at the rate of 0.5% with 1% fresh garlic on the quality of Ricotta cheese stored for 21 days at 5±2°C.The chemical composition, total phenolic compounds, antioxidant activity, microbiological and sensory characteristics of Ricotta cheeses were evaluated during storage.No significant effect (P < 0.05) of adding herbs on cheese moisture, fat and protein contents. A significant effect (P < 0.05) was observed on pH value and ash content between control and treated samples.Thymegarlic-added cheeses exhibited significantly higher (P< 0.05) total phenolic compounds and antioxidant properties compared with the other samples.During storage, the antioxidant activity was slightly decreased in the following order: thyme with garlic
(2018). The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage. Egyptian Journal of Food Science, 46(1), 125-132.
MLA
. "The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage". Egyptian Journal of Food Science, 46, 1, 2018, 125-132.
HARVARD
(2018). 'The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage', Egyptian Journal of Food Science, 46(1), pp. 125-132.
VANCOUVER
The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage. Egyptian Journal of Food Science, 2018; 46(1): 125-132.
)
View on SCiNiTO