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Preparation Of Functional And Nutritional Spreadable Processed Cheese Fortified With Vegetables And Mushroom

Author: 
Samah M. SHALABY, Ashraf .G. MOHAMED and Eman S. FARAHAT
Subject Area: 
Life Sciences
Abstract: 

Background: Recently there is growing interest in preparing healthy foods with high nutritional values and in the same time safe. Therefore, strengthening cheese with vegetables, fruits and mushrooms can be considering a good attempt to apply this interest. Objectives: The aims of this study were to evaluate the nutritional characteristics and sensory properties of processed cheese incorporated with mixture consists of nine different vegetables and mushroom. Materials and Methods: Fortified spreadable processed cheeses were prepared by adding 2.5, 5, 7.5 and 10% (w/w)of the mixture of nine types of vegetables (Pumpkin, Parsley, Dill, Celery, Leek, Potato, Carrots, Beans, Pea), and mushroom during the manufacture of cheese. Results: Fortified cheeses were higher in dry matter, protein, fiber and carbohydrates than control. The fortified cheeses have more unsaturated fatty acids, amino acids, vitamins and minerals with lower sodium potassium ratio than the unfortified cheese. The panelists liked the cheeses fortified with 5 and 7.5 % more than the other added ratios. Conclusion: Preparing processed cheese spreads with vegetables and mushroom submits healthy and functional products with high nutritional values, and also has high sensory characteristics suitable for different age groups.

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