Effect of Adding Water Extract and Essential Oil of Sweet Basil on Quality aud Different Properties of Soft Cheese
Abstract: Soft cheese was made from ultrafiltrated-milk, retentate fortified with sweet basil leaves extracts (SBLE) or sweet basil
oil (SBO) as a functional food ingredients with high antioxidative activity. Six cheese treatments, namely those being made by
UF-retentate fortified witb 1,3 and 5% SBLE (TIoT, and T,) and with SBa (T" Ts and T6), and stored at 4'C ±lOCfor 8 weeks.
Examination of the resultant cheese treatments were then analyzed for the total Phenolic content and the anti oxidative activity
following the DPPH and FRAP methods. Chemical, microbiological, rbeological and sensory properties were also detected. The
resultant soft cheese treatments supplemented with either SBLE or SBO contained higher total phenolic content (TPC), radical
scavenging activity (RSA), ferric reducing antioxidant power (FRAP), total volatile fatty acids (TVFAs), pH values, texture
parameters and organoleptic properties. Fortification with sweet basil, on the other hand, decreased the total bacterial count,
moulds & yeasts, soluble nitrogen (SN), tyrosine, tryptophane, and peroxide value (PV). The examined cheese treatments were
further of higher healthy benefits, and of extended shelf life, when they were fortified with either SBLE or SBO up to 5% or 800
ppm, respectively. Cheese treatment being made by adding of 3% of SBLE and 400 ppm of SBO were of preference organnleptic
properties.
Keywords: Sweet hasil, UF- Soft cheese, Antioxidants, Total phenolic, Shelf life.
Publication year 2016
Pages 239- 246
Organization Name
serial title Food and Dairy Sciences
Author(s) from ARC
Publication Type Journal
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