تطوير صناعة الأجبان الطرية المدعمة بالأعشاب الطبية كغداء وظيفي

Hamdia M S Al-Hamdani1,Salwa Khudadat3,Sunduse H Ahmed2

doi:10.28936/jmracpc13.1.2021.(1)

Abstract

Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

Highlights

IntroductionSince the pre-historical era, the milk industry has developed the cheese industry with many aspects, such as introduction of mechanization, the discovery of heat pasteurization for milk intended for the manufacture of dairy products, and the addition of pure colonies of lactic acid bacteria to milk prepared for the manufacture of soft and ripe cheeses.The food was processed with the addition of probiotic bacteria as functional foods
This study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese
It was found that lycopene cheese appeared highest scavenging activity for free radical produced from diphenyl-1-2- picrylhydrazyl (DPPH) followed by lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively

Summary

Introduction

Since the pre-historical era, the milk industry has developed the cheese industry with many aspects, such as introduction of mechanization, the discovery of heat pasteurization for milk intended for the manufacture of dairy products, and the addition of pure colonies of lactic acid bacteria to milk prepared for the manufacture of soft and ripe cheeses.The food was processed with the addition of probiotic bacteria as functional foods. It was widespread popularity and acceptance for its therapeutic benefits, as it exceeded the digestive system. Previous studies have proved that herbs and spices can be added as flavoring agents, preservative, as well as their therapeutic properties as antioxidants, pressure-reduced, antiinflammatory agents, and many other microbes.So, the wise use of medicinal herbs and nutritional spices to support soft cheese products leads to an increase in their nutritional and medicinal values and against many pathogenic microbes and as antioxidants as well as the ability to develop different dairy products of vital value added to which the consumer and eager for new products always aspires.So soft cheese was chosen in this study tosupplemented with ginger, cinnamon, lycopene and olive oil rich in antioxidants, phytochemicals and micronutrients, with enhanced sensory propertieswhich qualify it to give us the qualities of therapeutic and functional foods in improving the functions of the body organs and treat a number of diseases and make the human health better

Objectives

Methods

Results

Conclusion