Effect of adding water extract and essential oil of sweet basil on quality and different properties of soft cheese
Abstract: UF-Soft cheese manufactured from ultrafiltration- milk, retentate fortified with sweet basil whether sweet basil leaves extracts (SBLE) or sweet basil oil (SBO) as a functional dairy food with high antioxidant activity was evaluated. Cheese base UF-retentate was fortified with 1.3 and 5% SBLE (T1,T2 and T3) and with SBO (T4,T5 and T6) and stored at 4°C ± 1°C for 8 weeks. Subsequently, resultant cheeses from different treatments were analyzed for total phenolic content and the antioxidant activity by using DPPH and FRAP methods, chemical, microbiological, physical and sensory properties. The results revealed that, UF- soft cheese supplemented with sweet basil either SBLE or SBO retained more total phenolic content (TPC), radical scavenging activity (RSA), ferric reducing antioxidant power (FRAP), total volatile fatty acids (TVFAS), pH values, texture attributes and organoleptic properties. On the other hand, fortification with sweet basil decreased the total bacterial count, mould & yeast, soluble nitrogen (SN), tyrosine, tryptophane, and peroxide value (PV). It was concluded that, soft cheese could further carry more healthy benefits and extended the shelf life of UF- chesses when it was fortified with sweet basil whether SBLE or SBO up to 5% or 800 ppm respectively, but concerning organoleptic properties the level of 3% of SBLE and 400 ppm of SBO was preferable.
Publication year 2016
Organization Name
serial title J. of food and dairy Sci
Author(s) from ARC
External authors (outside ARC)
    أمانى رفعت البيلى معهد بحوث تكنولوجيا الاغذيه
    أمل إبراهيم الدرديرى قسم كيمياء الألبان – معهد الانتاج الحيوانى
Publication Type Journal
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