Staff Members - Benha University
Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder.
Frontiers in Sustainable Food Systems • 2023
Publication Information
Authors
• Ganesh N. Shelke, Vikram P. Kad, Govind B. Yenge, Ritu B. Kukde, Sudama R. Kakade, Sati Y. Al-Dalain, Moawiya A. Haddad, Ahmed Abdeen, Samah F. Ibrahim, Adel Abdelkhalek, Florin Imbrea, Liana Fericean, Heba I. Gharmy & Mohamed K. Morsy
Keywords
soft cheese, low-fat, Jamun juice, antioxidant, quality, spray-dried
Journal
Frontiers in Sustainable Food Systems
Publisher
Not Available
Volume
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Issue
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Pages
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publication.type
International
Paper Link
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Supplementary Materials
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Abstract
The current work aimed to enhance the quality, antioxidant activity, and sensory
properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder
(JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and
16% w/v), in parallel to a control sample. The bioactive compounds of spray-dried JJP
including total anthocyanin content (TAC), total phenolic content (TPC), ascorbic acid
(AsA), and antioxidant ability (AA) were determined. The physicochemical, functional,
color, textural, and organoleptic quality of cheese were estimated. Results revealed
that JJP had a rich in contents of TAC 10.72mg/g, TPC 22.08mg/g, AsA 0.32mg/g, and
antioxidants 62.66%. The low-fat cheese included 16% JJP was high in moisture and
ash contents while low in protein and pH compared to other treatments and control.
The low-fat cheese included 16% JJP was high in TAC 0.22mg/g, TPC 0.80mg/g, AsA
0.056mg/g, and AA 40.08%, compared to cheese contained JJP 4%–12%. The color
attributes L*, a*, and b* of soft cheese-based 12% JJP were enhanced. Spray-dried
JJP at 12% and 16% significantly affected textural profile, like firmness, cohesiveness,
adhesiveness, springiness, gumminess, and chewiness of soft cheese compared to
other samples. The 12% and 16% JJP improved the sensory acceptability of soft cheese
treatments. The findings demonstrated that JJP at 12% could be a promising replacing
material enriched with antioxidant and anthocyanin contents and help improve the
quality and acceptability of low-fat soft cheese.
properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder
(JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and
16% w/v), in parallel to a control sample. The bioactive compounds of spray-dried JJP
including total anthocyanin content (TAC), total phenolic content (TPC), ascorbic acid
(AsA), and antioxidant ability (AA) were determined. The physicochemical, functional,
color, textural, and organoleptic quality of cheese were estimated. Results revealed
that JJP had a rich in contents of TAC 10.72mg/g, TPC 22.08mg/g, AsA 0.32mg/g, and
antioxidants 62.66%. The low-fat cheese included 16% JJP was high in moisture and
ash contents while low in protein and pH compared to other treatments and control.
The low-fat cheese included 16% JJP was high in TAC 0.22mg/g, TPC 0.80mg/g, AsA
0.056mg/g, and AA 40.08%, compared to cheese contained JJP 4%–12%. The color
attributes L*, a*, and b* of soft cheese-based 12% JJP were enhanced. Spray-dried
JJP at 12% and 16% significantly affected textural profile, like firmness, cohesiveness,
adhesiveness, springiness, gumminess, and chewiness of soft cheese compared to
other samples. The 12% and 16% JJP improved the sensory acceptability of soft cheese
treatments. The findings demonstrated that JJP at 12% could be a promising replacing
material enriched with antioxidant and anthocyanin contents and help improve the
quality and acceptability of low-fat soft cheese.