Dastan Sdiq Ali; Dunia Salman Khalaf
Volume 23, Issue 4 , December 2023, , Pages 43-57
Abstract
The aim of this research is to study the effect of herbs extracts (Mint, Dill, Tarragon and the combination of these herbs) supplementation on the chemical composition, antioxidant activities, rheological and sensory properties of local soft cheese (Paneeri Salik) during three weeks of storage. The addition ...
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The aim of this research is to study the effect of herbs extracts (Mint, Dill, Tarragon and the combination of these herbs) supplementation on the chemical composition, antioxidant activities, rheological and sensory properties of local soft cheese (Paneeri Salik) during three weeks of storage. The addition ratio of herb extract was 6.5 % v/w for each cheese treatment then compared with the control cheese treatment. Only the moisture percentage was significantly different at level (p<0.05) in the cheese treatments which contain herbs from the control treatment, the herbs cheese moisture decreased in three weeks whereas the other chemical properties (Fat, Protein, Carbohydrate, Ash and Acidity) were not significantly different . Mint, Dill, Tarragon and mix herbs supplementation increased scavenging of free radicals and enhanced the antioxidant properties of Salik cheese, the DPPH were (79.85, 94.88, 90.52, 97.33, 99.18)% in each of (Control, Mint, Dill, Tarragon, and mix herbs) respectively in the first week then were decreased to ( 87.10, 83.62, 87.51, 83.46)% in the (Mint, Dill, Tarragon, and Mix herbs) compared to control which became 98.81% in the third week of storage. The herbs affected the hardness of cheese, which increased by increasing the storage periods. Sensory evaluation was acceptable especially in mint cheese but a few decreases in flavor were detected in the cheeses treated with herbs mix and Tarragon after three weeks of storage.
Shler Ahmad; Dunia Khalaf; Paiman Faraj
Volume 19, Issue 4 , December 2019, , Pages 29-35
Abstract
This study was conducted to synthesis of Doina the local cereal- dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, ...
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This study was conducted to synthesis of Doina the local cereal- dairy fermented product in Kurdestan region-Iraq by mixed Doo (skimmed butter milk) with fain burgul at size (1000-1500μm) produced from Muselly durum wheat, and storage for six months on Sun drying or Oven drying or freezing methods, the Doina mixture supplemented by Lactobacillus acidophilus and Lactobacillus plantarium as a probiotics, and identified by Commercial (API50 CHL) kit after six months of storage and evaluated the chemical, physical, microbial and sensory properties of final products. Significant difference ( P ≤ 0.05 ) between chemical composition of Doina in the different preservation methods (Sun drying, laboratory drying, Freezing) were found after storage. The rheological properties using of a sun-drying method (Traditional method) caused decreasing of gelatinization temperature in Doina mixture and it had a high amylograph maximum viscosity compared to freezing preservation method which gelatinized in high temperature and maximum viscosity in amylograph was low. There were significant differences ( P ≤ 0.05) between sensory evaluation of preserved Doina. Sun drying method had a high scores of sensory evaluation then laboratory method and freezing method.
