Study The Physicochemical, Microbiological and Sensory Characteristics of Soft Cheese Incorporated with Lupine (Lupinus albus L.) Powder in Different Proportion

Abstract

In this paper the effect of adding different proportions of lupine powder on the physiochemical, microbial and sensory characteristics of soft cheese was studied. lupine powder at 10, 20 and 40% was added into crud soft cheese. The T1, T2, T3 and T4 treatments in proportions of lupine powder was added (0, 10, 20, 40)% and then stored for 0, 7, 14 and 21 days at refrigeration at (8±2) oC. The proximate analysis was conducted such as moisture, ash, fat, protein, acidity and PH for each treatment. The moisture content in T2, T3 and T4 treatment was (62.72-59.31) %, (60.70-58.20) % and (70.69-65.30) %, respectively for (0 – 21) days of storage and the fat was (15.76), (16.40) and (16.30) % in T2, T3 and T4 treatment, respectively. While, the percentage of the protein was significantly high in all treatments such as T2 (15.91-15.65) %, T3 (16.06-16.10) % and T4 (16.02-16.00) % for 0 and 21 days. The total viable account, total coliform, yeast and mold count were conducted, all the treatments had no detected of coliform bacteria and molds growth during 0, 7, 14 days of storage while, they were rejected after storage for 21 days. The results of the sensory evaluation such as color, taste, flavor, texture and appearance showed the soft cheese was incorporated with lupine powder at 10% and 20% had the highest levels in comparison with 40% and control treatment. Therefore, this study was presented that utilizing of lupine powder could improve the nutritional, storage and organoleptic properties of soft cheese as well as the results indicated the inhibitory role of lupine powder in reducing the microbial load and extended the storage period.