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标题：Characteristics of White Soft Cheese Fortified with Hibiscus Soft Drink as Antimicrobial and Hypertension Treatment
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作者：A. F. Farrag ; Hala M. Bayoumi ; Wafaa A. Ibrahim 等
期刊名称：International Journal of Dairy Science
印刷版ISSN：1811-9743
电子版ISSN：1811-9751
出版年度：2017
卷号：12
期号：2
页码：122-129
DOI：10.3923/ijds.2017.122.129
出版社：Academic Journals Inc., USA
摘要：Objective: This study was carried out to use hibiscus soft drink as antimicrobial and hypertension treatment on the characteristics and quality of white soft cheese. Methodology: Functional white soft cheese was manufactured from UF retentate containing hibiscus soft drink at ratios of 0, 2, 4, 6, 8 and 10%. Hibiscus soft drinks were prepared by two methods: Soaking and blanching. Characteristics of white soft cheese resultant were assessment. Results: Cheese colour parameters (L*, a*, b*, ΔE, A_420nm, C*, H* and BI) were clear increased in cheese samples containing blanching hibiscus soft drink than that containing soaking hibiscus soft drink. Total solid, protein, fat and pH values were decreased with increase hibiscus extract ratio. Hardness of cheese was decreased from 11.80 g in the control sample to 2.10 g in the treatment containing 10% of soaking hibiscus soft drink. Gumminess and chewiness decreased from 8.72 g and 7.41g mm¹ in the control samples to 1.34 g and 0.89 g mm¹ in that treatment containing 10% soaking hibiscus soft drink, respectively. Cheese containing blanching hibiscus soft drink showed low hardness values reached to 1.80 g with 10% blanching hibiscus soft drink. Gumminess and chewiness of blanching hibiscus soft drink cheese appeared lowest values compared to that containing soaking hibiscus soft drink. Results indicated that the anthocyanine assessment (Polymeric Colour (PC), colour density (TCD), tannin contributions (CDT) and concentration of total anthocyanins (TACN)) were lower in blanching hibiscus cheese samples than that with soaking hibiscus cheese samples. Cheese colour was acceptable of that containing up to 6% soaking or blanching hibiscus soft drink while that containing more hibiscus soft drink was rejected by scoring persons. Cheese containing soaking or blanching hibiscus percent up to 4% had gained more score and more acceptability than that containing higher percent of hibiscus soft drink compared to control sample. Total plate count, yeast and mould counts were lower in blanching hibiscus cheese samples than that found in soaking hibiscus cheese compared to the control cheese samples. Conclusion: These results support that the application of hibiscus soft drink addition as an antimicrobial activity (food preservation technique) and hypertension treatment in white soft cheese that can be explored commercially to benefit for both the producers and consumers.