文章基本信息

标题：Natural Different Bell Pepper Juices as a Nutritional Fortification to Produce of Functional Processed Cheese Spread
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作者：A.G. Mohamed ; Hesham A. Eissa ; Hala M. Byoumi 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：3
页码：227-235
DOI：10.3923/ijds.2017.227.235
出版社：Academic Journals Inc., USA
摘要：Background and Objective: The study was utilized of different (green, yellow and red) Bell Pepper Juice (BPJ) in preparing of Processed Cheese Spread (PCS) to improve its organoleptic, nutritional and functional properties . Methodology: The BPJ was added to base blend at the levels of 20%. The prepared samples were analyzed for chemical, physical, microbiological and sensory properties . Results: Processed Cheese Spreads (PCSs) were analysis after fortification with BPJ and processing. The vitamins content (A, E, K, D, C and B6) was significantly higher in PCSs incorporation of BPJ, also nicotinic acid, thiamin, riboflavin and folic acid content was significantly increased in cheese spread containing 20% BPJ compared with control or unfortified PCSs. Furthermore, the total phenol compounds and residual scaving activity content were significantly higher in cheese spread containing 20% of BPJ. No significant change was observed in the chemical and physical composition of PCSs made with and without incorporation of BPJ. Conclusion: In general, organoleptic grade of the PCSs made with 20% of different BPJ were better among the other treatments. Using of BPJ in PCS makes this dairy product useful as a healthy and a functional food.