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标题：Production of Functional Processed Cheese by Using Tomato Juice
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作者：Nayra Sh. Mehanna ; Fatma A.M. Hassan ; T.M. El-Messery 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：155-160
DOI：10.3923/ijds.2017.155.160
出版社：Academic Journals Inc., USA
摘要：Background and Objective: Tomato is most important vegetables that gained attention in the recent period. Tomato contains antioxidants, carotenoids and lycopene which play an important role in the observed health effects. Tomato products decrease a risk of some cancer type. Four batches of processed cheese spread were prepared. First batch let as control. Tomato juice was added with different ratios (10, 20 and 30%) to 2nd, 3rd and 4th batch, respectively. Resultant cheese was subjected for analysis. The purpose of this study is production of process cheese with high nutrition and healthy effect. Materials and Methods: Determination of total phenolic content s, antioxidants capacity, lycopene and chemical and physical properties for functional processed cheese which supplemented with tomato as a source of lycopene. Results: The results showed that the resultant cheese with tomato juice had ferrous while not detected in control. Potassium (mg kg¹) had highest in treatments and increased by increasing tomato juice. Treatments had a highest Residual Scavenging Activate (RSA%) and phenolic compounds mg/100 g than control and increased by increasing tomato juice lycopene not detected in control but found in all treatments. Penetrometer reading had highest in control and decreased during storage either control or treatments. Control had highest meltability, pH and lowest oil separation than treatments. Sensory evaluation showed that process cheese prepared with tomato juice was acceptable and had a good firmness, crumbliness. About 20% tomato juice had gained highest acceptability than other treatments. Conclusion: Addition of tomato juice in preparation of process spread cheese led to produce a good and acceptable spread cheese with high nutritional and healthy food and its a good for children because tomato contains lycopene which had red color attractive to children beside contains antioxidants and play important roles in the observed health effects.