Supplementation of Double Cream Cheese with Allium roseum: Effects on Quality Improvement and Shelf-Life Extension.

Hela Gliguem,Sihem Bellagha,Leila Ben Haj Said,Dorsaf Ben Hassine,Imene Ben Tekaya,Rami Rahmani

doi:10.3390/foods10061276

Hela Gliguem, Sihem Bellagha + Show 4 more

Open Access

https://doi.org/10.3390/foods10061276

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Abstract

This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory analyses, doses of 6% paste and 0.8% powder were used to formulate the flavored cheeses. The sensory characteristics of the two double cream cheeses were assessed and compared to a plain formula. Cheese samples, stored at 5 °C, were sampled every 0, 4, 8, 12 and 15 days and analyzed for pH, fat, dry contents, yeasts and molds and total coliforms. The positive effects of Allium roseum supplementation, either as a powder or as a fresh paste, have been proven, based on sensorial, physicochemical, and microbiological qualities. The shelf life of cheese samples was also determined through an accelerated shelf life test and the Arrhenius equation. The experiments were conducted at 5, 15, and 25 °C for 15 days. The results showed a significant shelf life extension for flavored double cream cheeses (12 days) versus the plain formula (10 days). The use of Allium roseum leaves, as a natural preservative, seems to be a promising trend for the formulation of similar dairy products.

Highlights

Consumers are looking for a diet which is related to better health, in line with the recommendations of the U
The first one was the acceptance test which revealed that cheeses flavored with 6% paste and 0.8% powder of Allium roseum were the most appreciated by the assessors
The results showed that the incorporation of Allium roseum leaves in double cream cheese could improve its quality stability during storage and extend its shelf life from 10 to 12 days

Summary

Introduction

Consumers are looking for a diet which is related to better health, in line with the recommendations of the U. In order to meet this expectation, food producers are seeking ways to, among others, naturally preserve processed foods In this context, dairy foods supplemented with plant extracts are a technological trend. According to Granato et al [8], the main technological challenges to developing new dairy foods supplemented with herbal extracts are the optimization of the production processes and the product formulation, targeting the sensory aspects and a longer shelf life. This task becomes ever more challenging when herbs and plants are directly added as powders to the dairy products. Concerning the use of Allium roseum, a study has recently investigated the fortification of a soft cheese made from ultrafiltered dromedary milk with Allium roseum powder [14]

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