Novel Approach for Producing Processed Cheese Fortified with Date Syrup
M. M. El-Loly, Eman S.A. Farahat, A.G. Mohamed
Abstract
The current study focuses on an innovative approach to developing novel processed cheese that has health benefits by adding date syrup (15, 20, and 25%) as a suitable natural material with a distinct flavor of sugar, in addition to its nutritional and functional components. The results showed that the resultant date-syrup-processed cheese (DSPC) was more acceptable (smoother and sweeter) and had improved physico-chemical and rheological properties. There is a gradual increase in the K, total carbohydrate, and iron contents of all DSPC formulations, respectively, upon increasing the percentage of date syrup compared to the control sample (the K especially was at a higher level). On the contrary, there is a greater decrease in the Na and Na/K ratio, whereas there was a slight decrease in the pH, total solids (TS), total protein (TP), ash, and fat when increasing the syrup ratios or progressed storage. Moreover, the different textural parameters of all preparations were in the same trend of decreasing compared to those of the control sample. Finally, DSPC (20%) gained the highest overall score, indicating improved quality and increased nutritional value.