USING POMEGRANATE PEEL EXTRACTS AS NATURAL ANTIOXIDANT IN CREAM CHEESE MANUFACTURED FROM GOAT'S MILK

Document Type : Original Article

Authors

1 Anim. and Poult. Breed. Dept., Des. Res. Cent., Cairo, Egypt

2 Food Sci. and Technol. Dept., Nat. Res. Cent., Dokki, Giza, Egypt

Abstract

In this study, cream cheese was prepared from goat's milk supplemented with different concentration of pomegranate peel extracts (PPE) (0.5, 1 and 2%) as natural antioxidant. Experimental cheeses evaluated for antioxidant activity RSA/DPPH, total phenolic compound (TPC) and total flavonoid compound (TFC), oxidative stability, microbiological and organoleptic properties during storage periods at 4±1ºC for 45 days. Chemical composition was determined for fresh cheese. The obtained results showed that a significant (P ≤0.05) increased observed in DPPH, TPC and TFC in cheese containing PPE3 (goat's cream cheese containing 2% PPE) recorded high values. Stored goat's cream cheese has significant (P ≤0.05) decrease in total bacterial count, proteolytic, lipolytic bacteria and yeast/mould counts than the control cheese. Coliforms were not detected throughout the storage period. Organoleptic results showed that concentration of pomegranate peel extracts up to 1.0% recorded high pointes than the control. Pomegranate peel extracts could be used as natural preservative to improve acceptability and the oxidative stability of goat's cream cheese.  

Keywords

Zagazig Journal of Agricultural Research
Volume 44, Issue 6
November 2017
Pages 2649-2664

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