Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms

Manal Khider

doi:10.11648/j.ijnfs.20170601.18

Abstract

In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10 and 15%, while dried mushroom was added at levels of 0, 1, 1.5 and 2%. Among all processed cheese treatments obvious differences (P≤0.01) were noticed in the organoleptic scores; the highest flavor scores (37.4, 37.3) were recorded for processed cheese supplemented with 1% and 1.5% mushroom powder, respectively. Significant differences (P≤0.01) were also recorded among chemical composition of the resulted processed cheese spreads. Moisture, ash and protein recorded the highest values in processed cheese supplemented with mushrooms compared to control. Moisture content in processed cheese control was 46.26%, while ranged from 47.39 to 53.72% in cheese spread supplemented with mushrooms. There was a significant difference (P≤0.001) in ash content of processed cheese spreads; the highest ash content (5.4%) was for processed cheese spread supplemented with 2% dried mushroom. Cheese spreads that contain mushrooms was high in protein/DM (31.20-36.36%) comparing to the spread of control (30.88%). There was also a significant difference (P ≤ 0.001) in the contents of all tested minerals in processed cheeses. The highest mean values of Ca, P, Mg and Zn was observed in control and processed cheese that contain mushroom powder. Regarding the pH values; processed cheese spreads that contain mushrooms have pH values ranged from 5.39-5.78, while in control ranged from 5.47-5.63. Microbiological investigation showed that the total viable counts and spore former bacteria was lower in processed cheese supplemented with mushrooms than in cheese control. On the other hand, an increase in lipolytic and proteolytic bacteria was noticed during storage period. No yeast and molds were detected in the first month of storage for all processed cheese treatments.

Highlights

Processed cheese is an attractive product that enjoys great popularity, [1]; this can be attributed to its numerous end-use applications, such in various food preparations [2], during the last decade the consumption of processed cheese spread was increased markedly in Egypt [3]
This study aim to evaluate the effect of fresh and dried mushrooms incorporated in the processed cheese to enhance the nutritional value, and functional properties by increasing the fiber contents and improve its quality and organoleptic properties
From the data shown in this Table; the best flavor, body and texture was for processed cheese spreads supplemented with 1% and 1.5% mushroom powder followed by that contain 2% mushroom powder and cheese control

Summary

Introduction

Processed cheese is an attractive product that enjoys great popularity, [1]; this can be attributed to its numerous end-use applications, such in various food preparations [2], during the last decade the consumption of processed cheese spread was increased markedly in Egypt [3]. Processed cheese is a dairy product, produced by melting and emulsifying cheese via a thermal process, which increase the shelf life of natural cheese and find alternative uses for natural cheese that was difficult to sell [2]. This type of cheese is produced by blending natural cheese of different ages and degrees of maturity with water in different amounts. Fat, gums, stabilizers, and minerals could be added [7], followed by heating the cheese blend and continuous mixing to form a homogeneous product with an extended shelf life [2, 4, 5]. Chemical composition of processed cheese as reported by many investigators was as following: protein 12.82-22.6, moisture 38.2-64.21%, ash 1.33–4.82, titratable acidity 1.33-1.60 and pH 4.4–6.3 depending on the ingredients used in the manufacture of cheese [8,9,10,11]

Methods

Results

Conclusion