Effect of fortification palm oil with some Egyptian spices on physico-chemical composition, microbiological analysis, sensory evaluation and economic study of Tallaga-like cheese

Authors:
Mohamed Nour-Eldin F. Hamad, Eman M. Taha, Walaa M. Mohamed

Volume 22, Issue 4;
Pages: 263-275; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Four Egyptian spices (thyme, paprika, cumin and turmeric) with two different concentrations (20 and 50 g/kg) used for enrichment of palm oil with active compound to increase the oxidative stability, and using for Tallaga-like cheese manufactured during (30 days storage) at 5°C. All fortified palm oil samples showed a good oxidative stability by rancimat measurements, and good DPPH radical scavenger. Tallaga-like cheese which were used (palm oil 20 g/kg turmeric was the best among examined spices for both concentrations and the physco-chemical, microbiological, sensory evaluation and production costs for cheese, followed by turmeric, thyme and paprika while cumin recorded the lowest score