文章基本信息

标题：Utilization of Moringa oleifera Leaves Powder in Production of Soft White Cheese
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作者：Fatma A.M. Hassan ; A. K. Enab ; Mona A.M. Abdel-Gawad 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：137-142
DOI：10.3923/ijds.2017.137.142
出版社：Academic Journals Inc., USA
摘要：Background: Moringa oleifera leaf (MOL) is a good source of protein, antioxidant and minerals, making it a suitable functional ingredient for improving nutritional and organoleptical properties of food products. Moringa oleifera dried leaves were used in manufacture of soft white chesses with different ratios (1, 2 and 3%), respectively. Materials and Methods: Resultant cheese with best ratio was analyzed chemically and organoliptically fresh and during cold storage at for 2, 4 and 6 weeks. Results: Results showed that 1% of Moringa oleifera dried leaves powder was a best ratio and a good appearance, body and texture and flavour. Chemically analysis showed that treatment (1% mol) had higher acidity and lower pH than control fresh or during cold storage until 6 weeks. Total solids, total protein/ dry matter and fat/ dry matter took the same trend of acidity. Also, it had a higher content of soluble nitrogen/total nitrogen percent, total volatile fatty acid s, tyrosine, tryptophan than control either fresh or during cold storage. Control had a higher whiteness than treatment and gradually decreased during cold storage. Change of colour in treatment may be due to increased of dietary fiber of Moringa oleifera . Conclusion: Treatment had a highest content of glutamic acid, proline and leucine. Moringa leaves and resultants of white cheese had 17 amino acid s.