Quality Characteristics of Processed Cheese Fortified with SpirulinaPowder

Abstract: Spirulina is a rich source of nutrients viz., essential amino acids, essential fatty acids, carotenoids and vitamins. The study was carried out to evaluate of Spirulina maxima addition as source of nutrients, antioxidants and color on processed cheese properties. Materials and Methods: Processed cheese analogue treatments were supplemented with Spirulina maxima powder (1, 2 and 3%). The chemical, physical, color and sensorial properties of processed cheese analogue supplemented with S. maxima were evaluated through 3 months of cold storage (7EC). Also, the antioxidant capacity of S. maxima processed cheese analogue treatments was determined. Results: The spreadable processed cheese analogue with 3% S. maxima powder had higher chemical components except ash compared to control cheese. The results of physical properties showed that the penetrometer reading of the S. maxima processed cheese treatments was higher than those of control allover storage period, while oil separation and melt ability were lower.
The S. maxima processed cheeses were more green (a-value) and lower whiter (L-value) than those of control. The highest free radical scavenging activity (57.24%) was recorded for S. maxima processed cheese analogue treatment (3%). From the sensorial results, the S. maxima processed cheese analogue (1 or 2%) treatments was higher acceptable compared to those of 3%. Conclusion: Hence, adding
S. maxima powder (1 or 2%) during processed cheese analogue manufacture let the cheese to develop special color (green), high nutritional value, antioxidant activity and sensorial scores
Publication year 2020
Pages 533.541
Availability location 1028-8880
Availability number
Organization Name
Author(s) from ARC
External authors (outside ARC)
    اشرف جابرمحمد قسم علوم الالبان-المركز القومي للبحوث
    وليدعبدالمتعال جافور قسم بحوث الالبان- معهد بحوث تكنولوجيا الاغذية- مركز البحوث الزراعية
Publication Type Journal
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