Production and in vivo Nutritional Evaluation of Functional Soft Cheese Supplemented with Broccoli

Transcription

1 World Journl of Diry & Food Sienes 7 (2): , 2012 ISSN X IDOSI Pulitions, 2012 DOI: /idosi.wjdfs Prodution nd in vivo Nutritionl Evlution of Funtionl Soft Cheese Supplemented with Brooli R.A. Awd, Azz M. Frht nd Wf M. Slm 1 Deprtment of Food Siene, Fulty of Agriulture, Ain Shms University, Ciro, Egypt 2 Food Tehnology Reserh Institute, Agriulturl Reserh Center, Giz, Egypt Astrt: Supplementtion of soft heese mnuftured from UF milk retentte with rooli s soure of funtionl omponents ws investigted. Cheese se UF retentte ws fortified during heese mnufture with 10, 20, 30 nd 40% of rooli pste (T1, T2, T3 nd T4 heese tretments, respetively). Resultnt heese from different tretments ws nlyzed for hemil, physil, miroiologil nd sensory properties when fresh nd during 4 wk of storge t 5± 2 C. The results showed tht, ddition of rooli pste to milk retentte lowered the vlues of totl solids, totl protein, ft, slt nd sh ontents in the resultnt UF-soft heese. On the other hnd, fortified retentte with rooli pste resulted in higher ph vlues nd solule nitrogen (SN) ontent of UF-soft heese. During storge, SN inresed nd ph vlues deresed in ll tretments inluding ontrol. Inorporting rooli pste into milk retentte inresed fier nd flvenoids ontents, s well s wter holding pity (WHC) vlues while the firmness ws deresed ompred to the ontrol. Adding rooli pste to milk retentte ws ompnied with high level of Potssium, Iron nd Zin nd inresed the foli nd niotini ids ontents of the resultnt funtionl heese. Tretments T3 nd T4 hd higher totl teril ount nd mould & yest followed y the ontrol then the tretments T1 nd T2, while oliforms ws not deteted in ll tretments with rooli or ontrol long the storge period. The rts reeiving rooli enrihed diet hd the lowest level of serum LDL- holesterol t the end of feeding period. Inorportion of soft heese supplemented with rooli pste in diet of lino rts lowered the serum vlues of ALT nd AST. This mens tht there were improvements in liver funtions whih resulted in lower liver enzymes vlue. It ould e onluded from the otined results tht, funtionl UF soft heese n e produed without ny signifint differene thn tht of ontrol when supplemented with rooli pste up to 20% in heese se. Key words: Cheese Brooli Minerls Vitmins Nutritionl In vivo Funtionl properties INTRODUCTION Funtionl foods hve reently emerged s novel setor of helth enhning produts. The trget funtion of funtionl foods is lrgely dependent on the used ingredients. The onept of funtionl foods hs evolved s the role of food in the mintenne of helth. These foods re now offiilly reognized s foods for speified helth use [1]. Funtionl foods hs eme very populr nd preferred for onsumer ll over the world. Diry foods n ply key role s funtionl produts to enhne onsumers helth t levels not usully otinle from norml foods. Cheese is one of the oldest diry produts nd it hs high nutritive vlue prtiulrly when introdued in speil diets nd mny onsumers, t different ges like it. Ultrfiltrtion (UF) s tehnique for heese mnufture ws introdued in the erly 1970 nd hs een proven suessful in the prodution of soft heeses. It hs the potentil to inrese heese yield through the retention of whey proteins in the urd. Ultrfiltrtion hs lso the potentil to redue prodution osts nd develop heeses with novel funtionl hrteristis. On the other hnd, Brooli is plnt of the ge fmily, whose flower hed is used s vegetle. Brooli hs lrge flower heds usully green in olour, rrnged in tree like fshion on rnhes sprouting from thik, edile stlk. Brooli is rih in vitmin C, s well s dietry fier nd lso ontins Corresponding Author: Azz M. Frht, Food Siene Deprtment, Fulty of Agriulture, Ain Shms University, Ciro, Egypt. 150

2 World J. Diry & Food Si., 7 (2): , 2012 multiple nutrients with potentil nti ner properties suh s diindolylmethne. Brooli is lso n exellent soure of foli id [2], dietry fier [3] nd indole-3- inol, hemil whih oosts DNA repir in ells nd ppers to lok the growth of the risk of ggressive prostte ner [4]. Brooli onsumption hs een lso shown to e enefiil in the prevention of hert disese [5]. During the lst dede onsumption of rooli hs een highly reommended sed on the presene of seondry plnt metolites with helth protetive effets. A prt from these ompounds, rooli might rpport high levels of minerls, whih however, re likely to e ffeted y ultivr, environment nd type of infloresene. Biovilility of lium in rooli is ompred to milk, reinforing the importne [6]. Brooli is usully prepred y severl methods suh s oiling, steming nd stir frying. Boiling method of Brooli redues the levels of suspeted nti ner ompounds with losses out 77% fter thirty minutes of oiling. However, other preprtion methods suh s steming, mirowving nd stir frying hd no signifint effet on suh ompounds. Steming rooli for 3-4 minutes is reommended to mximize potentil nti ner ompounds, suh s sulforphne. The ojetive of the present study ws to evlute the physil, hemil, miroiologil nd sensory qulity ttriutes of UF soft heese s ffeted y different levels of dded rooli pste. Nutritionl spets of resultnt UF-soft heese were lso in vivo evluted. MATERIALS AND METHODS Mterils: UF milk onentrte (retentte) ws otined from diry proessing unit, Animl Prodution Reserh Institute, Agriulture Reserh enter, Ministry of Agriulture, Egypt. Brooli vegetle ws otined from the lol mrket in Ciro, Egypt. Rennet powder (Hnelse) ws otined from Chr. Hnsen's L., Denmrk. Fine ooking slt produed y EL-Nser Sline's Compny ws otined from the lol mrket. Preprtion of Brooli Pste: Brooli pste ws prepred y soking the lened smll piees of rooli in wter (1 kg /200 ml wter) nd oiled for 10min., then mined nd lended to get very fine pste whih kept frozen until used. The gross hemil omposition of UF milk retentte nd rooli pste is shown in Tle 1. Tle 1: The gross hemil omposition of UF milk retentte nd rooli pste Chrter ssessed Milk retente Brooli pste Moisture% Protein% Ft% Ash% Fier% Crohydrte*% ph vlue *Clulted y differene Prodution of Funtionl UF- soft Cheese: Fresh UF milk retente ws het treted to 72 C for 20 se. nd then ooled to 40 C. Cooked rooli pste ws dded to wrm retente t levels of nil (ontrol), 10, 20, 30 nd 40% (g/100g retentte) T1, T2, T3 nd T4, respetively. The UF- retentte ws slted to 2% NCl nd renneted y dding rennet powder (Hnelse) t the rtio 3g /100kg. The pre-heese ws immeditely filled into plsti ontiners, (0.25kg preheese) nd inuted t the sme temperture (40 C) to omplete ogultion within 30 min. At this point the ontiners were removed from the inutor nd kept t refrigertor temperture (5 C) for 4 weeks [7]. Three replites were rried out for eh tretment. In vivo Experimentl Study: Alino rts (21) of uniform weight (80-100g) were otined from the Experimentl Animl House, Eyes Reserh Center, Giz, Egypt. Rts were fed for one week efore strting the experiment on sl diet then divided rndomly into three groups eh of 7 nimls. The sl diet onsisted of 15% protein s sein, 10% ellulose s fier, 10% ft s orn oil, 5% mixture of vitmins nd slts nd 60% rohydrte s strh ording to During et l. [8]. The first group ws fed for nother week on sl diet (negtive ontrol), nd th while the 2 nd 3 groups were fed on sl diet supplemented with 20% of heese, without rooli (positive ontrol) nd heese tretment supplemented with 30% rooli, respetively. The diet given to the three groups ontinued for 4 weeks. All iologil exmintions were rried out in the initil nd periodilly to follow up the helth prmeters of experimentl nimls mentioned therefter. Methods of Anlysis: Chemil Anlysis: Moisture, ft, sh, totl nitrogen (T.N), slt, titrtle idity, wter solule nitrogen (WSN) nd rude fier ontents of the resultnt heese were determined ording to A.O.A.C. [9]. Crohydrte ontent ws lulted y differene s 151

3 World J. Diry & Food Si., 7 (2): , 2012 desried y Ceirwyn [10]. Minerl ontents were (HDL) ws determined ording to the method of determined s desried y Hnkinson [11] using tomi Lopez-Virell et l. [21]. The tivities of lnine sorption spetrophotometer No.3300 (Perkin Elmer, US minotrnsferse (ALT) nd sprtte minotrnsferse instrument Division Norwlk, CT, USA). The levels of (AST) were determined ording to the method dopted thimin, rioflvin, niin, foli id, pyridoxine nd y Reitmn nd Frnkel [22], using speil Biodignosti olmin were determined s B-Vitmin group y Kits. Hemogloin rtio ws determined ording to the HPLC ording to the method of Btifoulier et l. [12]. method dopted y Drkin nd Austin [23]. Red lood Totl flvonoid ontents were determined s desried y ells, white lood ells nd pltelets were ounted Ji et l. [13]. ording to Die nd Lewis [24]. Antioxidnt ws determined ording to the method of Korevi nd Physiohemil Properties: Vlues of ph were mesured Korevi [25]. using digitl ph meter (HANNA instruments, USA). Firmness vlues of resultnt heese were mesured using Sensory Evlution: All resultnt UF-heese smples penetrometer (Kohler Co. In., USA) s mentioned y were orgnoleptilly ssessed y 10 pnelists t Food El-Shrwy et l. [14]. Penetrtion depth ws reorded in Siene Deprtment, Fulty of Agriulture, Ain Shms units of 0.1mm sine penetrometer redings re inversely University nd Diry Deprtment, Food Tehnology relted to the firmness of heese. Syneresis ws Reserh Institute, Agriulturl Reserh Center, Giz, determined ording to the method of Dnnenerg nd Egypt ording to the sheme of Nelson nd Trout Kessler [15], with slight modifition. Hundred grms of [26]. Cheese smple were ssessed for flvour (out of heese in plsti up ws ut into four setions nd 50 points), ody & texture (out of 35 points) nd outer trnsferred into funnel fitted with 120 mesh metl pperne (out of 15 points). All dt were nlyzed sreen. The whey ws drined into grduted ylinder. y the Generl Liner Models proedure of SAS [27]. The mount of whey drined off ws mesured fter Lest signifint differene test ws performed to 120 min t room temperture of heese. determine differenes in mens t P Miroiologil Exmintion: Totl teril ount ws enumerted fter inution t 32 C/2 dys y using plt ount gr while oliform teri ount ws enumerted y inution t 37 C/2 dys ording to Mrshll [16] using Monky gr. Smples of heese were lso exmined for yests & moulds lod t 28 C/5 dys s mentioned y Kourger [17] using yest extrt nd tryptone medium. Biologil Exmintion: The hnges in ody weight of lino rts were reorded weekly. Weight gin whih is verge of finl weight - verge of initil weight, Feed Consumption whih is totl food onsumed during the period of experimentl for eh group nd Feed Conversion whih is Feed Consumption/Weight gin. Blood smples were lso otined weekly from oritil plexus of the eyes from ll rts. Plsm ws otined from lood smples y entrifugtion t 1500 rpm for 15 min t mient temperture. Totl holesterol (TC) s enzymtily determined ording to the method of Allin [18]. Fully enzymti determintion of totl triglyerides (TG) in plsm ws mesured lorimetrilly t 546 nm ording to Fossti nd Prinipe [19]. Low density lipoprotein (LDL) ws determined y enzymti method of Wielnd nd Sidel [20], while, high density lipoprotein RESULTS AND DISCUSSION The hemil omposition of UF soft heese supplemented with rooli pste (Tle 2) showed tht, there were differenes in moisture ontents mong ll tretments inluding ontrol. Control tretment possessed the lowest signifint moisture with highest ontents of ft, protein, sh nd slt. The moisture ontent inresed Tle 2: Gross hemil omposition of fresh funtionl UF-soft heese supplemented with rooli pste Tretments Chrter ssessed Control T1 T2 T3 T4 Moisture (%) Ft (%) Protein (%) Ash (%) Slt (%) *Crohydrte (%) Flvenoids (%) Fier (%) *Clulted y differene Control: UF-soft heese without ddition. T 1, T 2, T 3 ndt 4: UF-soft heese supplemented with 10, 20, 30 nd 40% (w /w) rooli pstes, respetively. : Mens with the sme letter mong tretments re not signifintly different Aidity, solule nitrogen nd ph vlues: 152

4 World J. Diry & Food Si., 7 (2): , 2012 Fig. 1: Chnges in the idity, ph nd solule nitrogen of UF-soft heese supplemented with rooli pste during old storge t 5±2 C. while ft, protein, sh nd slt ontent deresed in rooli pste (ontrol) up to 0.226% in T4 with dded resultnt UF-soft heese with dding rooli pste. 40% rooli pste. Inorporting rooli pste into milk The lowest ontents of ft, protein, sh nd slt in retentte used lso n inrese in fier ontent of UF soft heese with rooli re minly due to the lower heese (Tle 2). This ould e relted to the higher fier rtios of these omponents in rooli pste ompred to ontent in rooli. These results re in greement with milk retentte (Tle 1). These results re in greement the finding of Couto et l. [3], who found tht the rem with those otined y Awd [28] nd Awd et l. [29], soups with rooli ontined higher dietry fier. who outlined tht ddition of mterils other thn heese From the previous otined dt, dding rooli into suh s fruits nd vegetles with low protein ontent in heese se ould e onsidered s helth promoting the se lend deresed TN, sh nd slt ontents in soure sine it inresed the funtionl omponents suh proessed heese spreds. From the dt presented in s flvonoid nd fier ontents in finl heese produt. Tle 2, soft heese without rooli (ontrol) exhiited Supplementing retentte with rooli pste resulted low flvonoids ompred to tretments supplemented in higher ph vlues of UF-soft heese (Fig. 1). Control with rooli pste. Inorportion of rooli pste into tretment hd the lowest ph while tretment with 40% UF-soft heese se inresed totl flvonoids vlues. rooli pste showed the highest one. This ould e due Brooli n e onsidered s rih nturl mteril of to the high ph of rooli pste used in mnufture flvenoids [30]. The inrese in flvonoid vlue ws more of heese (7.2) ompred to the ph of retentte (6.2) pronouned s the level of rooli pste inresed. (Tle 1). During storge, the ph vlues deresed with As n e seen from the dt in Tle 2, the totl extending the storge period. These ould e ttriuted to flvonoids inresed from 0.031% of tretment without limited growth nd tivity of resistnt miroflor nd 153

5 enzymes in the produt whih use hydrolysis of some ltose to orgni ids. The hnges in ph vlues of ll tretments hd n opposite trend to tht of idity. This grees with tht reported y Awd [28]. Solule nitrogen ontent (SN) of UF-soft heese ws ffeted y dding rooli pste in UF milk retentte (Fig. 1). Among fresh UF- soft heese tretments, ontrol one possessed the lowest SN ontent. Adding rooli pste into retentte inresed the SN ontent eing highest with 40% of rooli pste. Solule nitrogen inresed during storge in ll tretments inluding the ontrol. This ould e the result of enzymti tivity of resistnt proteinses present in the produt. It ould e lso due to the hydrolysis in UF-soft heese with rooli pste. World J. Diry & Food Si., 7 (2): , 2012 Wter Holding Cpity (WHC) nd Firmness: It is well known tht whey syneresis from heese urd re inversely relted to the wter holding pity in the urd. Whey syneresis vlues of UF-Soft heese with rooli pste re presented in Tle 3. All tretments showed higher WHC vlues thn tht of the ontrol without rooli pste. The vlue of exudtes signifintly deresed with inresing the rtio dded of rooli pste in the retentte. The inrese in WHC vlues of tretments with rooli pste ould e due to the higher ontent of fier in rooli-whih my ind more wter in Vit.(B12) the resultnt heese. The firmness expressed s depth of *See Tle 2 for detils penetrtion deresed with inresing the rooli pste rtio in the heese se. The lowest penetrtion depth ws reorded in ontrol tretment nd the vlues inresed in ll tretments with rooli pste eing more pronouned in smple with 40% rooli pste (T4). These hnges ould e due to the differenes ourred in wter inding pity nd fier ontent of finl produt. Minerl nd Vitmins Contents: UF-soft heese tretments mde with rooli pste showed different minerl ontents ompred to the ontrol (Tle 4). Adding rooli pste to milk retentte ws ompnied y high level of mgnesium, mngnese, potssium, iron nd zin in the resultnt heese exept for lium whih ws higher in ontrol. From the results in Tle 4, it ould e notied tht the iron ontent of fortified soft heese with rooli vried etween mg/100g ompred to 0.15 mg/100g in ontrol tretment. These results re in greement with tht reported y Oh nd Iio [31] who stted tht everge prepred using rooli hd the sme lium ontent s milk, with high level of iron Tle 3: Curd syneresis nd penetrtion vlues of fresh UF-soft heese mde with rooli pste Tretments* Syneresis (ml) Penetrtion depth (mm) Control T T T T4 d *See Tle 2 for detils.,, : Mens with the sme letter mong tretments re not signifintly different (P 05) Tle 4: Minerl nd vitmin ontents of UF-soft heese mde with rooli pste Tretments* Chrter ssessed Control T1 T2 T3 T4 Minerls (mg/100g) C N K Mg Mn Fe Zn Vitmins (ppm) Vit.(B1) Vit.(B2) Vit.(B6) Foli id Niotini id (3- time thn tht of milk).all elements were inresed with inresing rooli pste ontent in milk retentte. Vitmin ontents of UF-soft heese mde with rooli pste re presented in Tle 4. UF-soft heese with rooli pste hd higher vitmin ontents. Control heese without rooli showed the lowest vitmin ontents in ll exmined vitmins mong ll tretments. Inresing the rtio of rooli dded led to higher vlues of vitmins eing highest in T4 with 40% rooli pste. Cheese tretment with 40% rooli (T4) showed higher vitmin B, B nd B ontents y up to 3 folds of the ontrol heese. Foli id ontent in ll tretments ws lso higher thn the ontrol (up to 4-times) whih ould e due to the high ontent of foli in rooli pste [32]. Milk produts re onsidered s poor soures for foli id. So, UF- soft heese mde with rooli n e reommended s good soure of foli id. Miroiologil Exmintion: Dt presented in Tle 5 illustrtes the miroiologil exmintions of UF- Soft heese mde with different levels of rooli when fresh 154

6 World J. Diry & Food Si., 7 (2): , 2012 Tle 5: Totl teril ount, yests & moulds nd oliform teril ounts (log fu/g smple) of UF-soft heese mde with rooli pste, fresh nd during old storge t 5±2 C Tretments* Storge period (weeks) Control T1 T2 T3 T4 Totl teril ount Fresh Yests & Moulds ount Fresh Coliform teril ount Fresh N.D N.D N.D N.D N.D** 4 N.D N.D N.D N.D N.D *See Tle 2 for detils **Not deteted Tle 6: Feed onsumption, weight gin nd feed onversion rtio of lino rtes s ffeted y feeding on UF-Soft Cheese mde with 30% rooli pste Positive Negtive Tretment Rts groups group group Group Feed Consumption (g) Weight Gin (g) Feed Conversion rtio (F.C.R) nd periodilly during old storge. Generlly, it ould e notied tht tretments T3 nd T4 showed higher totl teril ount nd yest & mould followed y the ontrol then tretments T1 nd T2. These ounts followed similr trend for ll heese tretments eing deresed during the first 2 weeks of storge nd then inresed t the end of storge. The dt in Tle 5 lso indited tht mong ll tretments, ontrol heese hd the lower oliform ounts. The highest oliform teril ount in heese tretments mde with rooli ould e due to the inorportion of rooli pste in the heese lends. Coliform teri were not deteted in ll tretments inluding ontrol with prolonging the storge period up to 2 weeks or therefter. In vivo Biologil Exmintions of UF Cheese: Tle 6 presents the feed onsumption, weight gin nd feed onversion rtio of lino rtes s ffeted y feeding on diet ontining UF-Soft Cheese ontining rooli pste. The dt lered tht the treted group onsumed higher level of diet through the treting period. This ould e refletion of etter helth of rts tretment group thn tht in positive s negtive groups. Therefore, the weight gin in tretment group fed on UF-Soft heese mde with rooli pste ws higher thn tht of positive or negtive groups. Feed onversion rtio (FCR) whih is the rtio etween the feed onsumption to the weight gin through the experimentl period ws lower in rts group fed on heese thn tht of positive or negtive groups. This mens tht the diet ontining heese fortified with rooli pste inresed the weight gined from the unit of feed. Therefore, inluding rooli in the diet of rte resulted in etter helth with higher effiieny to onvert the onsumed diet to weight gin in experimentl nimls. Serum lood lipids nd liver funtions of lino rts s ffeted y feeding on UF- soft heese fortified with 30% rooli pste re shown in Tle 7. Dt indited tht the levels of serum triglyerides nd holesterol of rts were ffeted y feeding on diet enrihed with rooli pste. The serum holesterol nd triglyerides level in positive ontrol group ws signifintly higher thn tht of experimentl group during the feeding period. At the end of feeding period, the tretment group whih fed on rooli supplemented diet hd the lowest levels of serum holesterol nd triglyerides. The prllel redution in triglyerides might e diret result of holesterol whih plys mjor role in the trnsport of triglyerides [33]. Also, it ould e notied tht LDL holesterol levels of tretments group were signifintly lower thn those of positive nd negtive ontrol groups throughout the feeding period. The rts reeived rooli supplemented diet hd the lowest level of serum LDL- holesterol t the end of feeding period. The results re in greement with those otined y El-Sokry [34] nd El-syed et l. [35]. From dt in Tle 7, it ould e lso notied tht n inrese of HDL- holesterol in ll rts groups. Rts fed on heese with rooli pste diet showed the highest level of serum HDL-holesterol ompred with the positive nd negtive ontrol groups. The rte of inrese ws proportion to the feeding period. HDL-holesterol my ontrol the lipid metolism y removing free holesterol from the peripherl ell y etherifying it into neutrl lipid or y inresing the role of triglyerides tolism. Tietz [36] reported tht HDL my inhiit the uptke nd degrdtion of LDL y ompositing the LDL reeptor medited pthwy. Antioxidnt level inresed in ll niml groups during the feeding period showing higher vlue in tretment group fed on heese fortified with rooli pste. The high rtio of ntioxidnt indites more helthy rts sine it n work ginst the free rdil nd promote power ginst ner disese. 155

7 World J. Diry & Food Si., 7 (2): , 2012 Tle 7: Serum lood lipids profile nd liver funtions of lino rts s ffeted y feeding on UF-soft heese mde with 30% rooli pste during feeding period of 4 weeks Negtive group Positive group Tretment group Lipids profile Zero 2wk 4wk Zero 2wk 4wk Zero 2wk 4wk Cholesterol(mg/dl) Triglyerides(mg/dl) HDL(mg/dl) LDL(mg/dl) Antioxidnt(mM/l) ALT (U/ml) AST (U/ml) HDL: high density lipoprotein LDL: Low density lipoprotein ALT: lnine minotrnsferse AST: sprtte minotrnsferse Tle 8: Blood profile of lino rts s ffet y feeding on UF-Soft Cheese mde with 30% rooli pste Negtive group Positive group Tretment group Blood profile Zero 4wk Zero 4wk Zero 4wk Hemogloin(H, g/dl) Red lood ells (RBCs, million/µl) White lood ells (WBCs /µl x10 ) ) Pltelets (PLT/ mm x Effet of Brooli Pste on Liver Enzymes of Rts: group. The inrese in hemogloin level of rts fed on The rtios of ALT nd AST s n indition of liver lned diet ontining soft heese enrihed with funtions re shown lso in Tle 7. Inorportion of soft rooli my e due to the ddition of rooli pste heese mde with rooli pste in diet of lino rts whih is rih in iron (Tle 4). lowered the serum vlues of ALT nd AST. This mens It n e lso seen from the dt in Tle 8 tht the tht there were improvements in liver funtions whih ount of RBCs nd WBCs inresed in ll rt groups resulted in lower liver enzymes vlue. Liver funtions under investigtion fter 4 week of feeding period improvements of treted rts groups re minly due to the showing higher vlues in group fed on diet ontining funtionl omponents in rooli pste. Serum ALT nd heese mde with rooli pste. The pltelets ount AST vlues of tretment group inresed with extending showed lso higher numer in tretment group espeilly feeding period. It ould e notied tht dministrtion of t the end of feeding period. Higher vlues of RBCs, soft heese ontining rooli pste indued WBCs nd PLT of lino rts fed on diet ontining signifint derese in the tivity of serum ALT nd heese mde with rooli pste whih indites n AST. The otined results re in greement with those of improvement in lood piture ould e direted to the Nigm [37] nd El-Syed et l. [35]. Ahn et l. [38] stted effet of rooli pste in the diet. tht rooli sprout n effetively inhiit the lipid oxidtion of miroenpsulted high olei sunflower oil. Sensory Evlution: Sensory evlution of UF-soft heese mde with rooli pste is shown in Tle 9. Effet of Brooli Pste on Plsm Lipid Profile: Blood The flvour of resultnt heese enhned nd eme profile of lino rts s ffeted y feeding diet more preferle to pnelists with dding rooli pste ontining heese mde with 30% rooli pste is into retentte up to 20% ompred to the ontrol. At 30% presented in Tle 8. The hemogloin rtio improved in the pnels strted to detet the flvour of rooli pste rt lood s funtion of feeding with heese in the produt, ut the heese ws still epted t ontining rooli pste s n e seen in tretment this rtio. The ody nd texture of resultnt heese were 156

8 World J. Diry & Food Si., 7 (2): , 2012 Tle 9: Sensory ttriutes of UF-soft heese mde with rooli pste during old storge t 5±2 C Tretments* Storge period Chrter ssessed Control T1 T2 T3 T4 Fresh Flvour (50) Body &texture(35) Apperne(15) Totl(100) weeks Flvour(50) Body &texture(35) Apperne(15) Totl(100) weeks Flvour(50) Body &texture(35) Apperne (15) Totl(100) *See Tle 2 for detils.,, : Mens with the sme letter mong tretments re not signifintly different improved nd the heese showed more ility to spred REFERENCES with dding rooli pste into retentte. Tretments with up to 20% rooli pste showed firm enough ody nd 1. Hsler, C.M., Funtionl foods: their role in good texture with no defets, while with higher rooli disese prevention nd helth promotion. Food pste rtios, the ody strted to e more firm whih ws Tehnology, 52: more ovious with 40% rooli pste. Addition of 2. Mrtin, H., D. Comeskey, R. Simpson, W. Ling nd rooli pste into retentte led to slight green olour of T. Meghie, Quntifition of folte in fruits nd resultnt heese nd this eome more ovious with vegetles: A fluoresene sed homogeneous inresing the rtio dded. Generlly, the pperne of ssy. Anlytil Biohemistry, 402: finl produt ws ffeted y the ingredients used in 3. Couto, S.R., S. Derivi nd M.H. Mendez, mnufture of heese. Totl sores of UF-soft heese Tehnologil utiliztion of suproduts of the indited tht ll resultnt produts were eptle ut vegetle industry. Hygiene Afimentr, 18: ddition rooli pste into retentte up to 20% gve 4. Kirsk, V.A., U. S.T. Peters, A.F. Myne, N. Sur, etter orgnoleptil qulity ompred to the ontrol. Chtterjee, C. Johnson nd R. Hyes, Inresing the rtio of rooli dded up to 30% or more Prospetive study of fruit nd vegetle intke produed heese with signifintly lower qulity nd risk of prostte ner. J. Ntion. Cner Inst., ttriutes ompred to other tretments. Storge of 99: heese up to one month slightly lowered the totl qulity 5. Toner, C., Consumer perspetives out ttriutes nd this effet ws more mrked in heese ntioxidnts. J. of Nutr., 134(11): smples t the end of storge period. These findings re 6. Eros, T.F., Minerl ontent of primry nd in greement with those of Awd [28]. seondry infloresenes of eleven rooli ultivrs In onlusion, UF-soft heese n e produed with grown in erly nd lte sesons. J. Plnt Nutrition, dding rooli pste up to 20% into retentte without 25(8): ny signifint differene thn tht of ontrol without 7. Frht, A.M., A.E. Fyed nd A.E. Hgrss, ddition. Impt of rooli pste up to 20% into retentte Performne of trnsglutminse s ody stilizer in produed highly eptle soft heese nd muh etter Tllg heese mde from ultrfiltrted ow s milk flvour with even improved ody nd texture. retentte. Egyptin J. Diry Si., 36: Inorportion of rooli pste into humn diet like 8. During, A., N. Come, S. Mzette nd heese exhiited severl nutritionl dvntges s B. Entressngles, Effet on holesterol lne exmined in vivo lino rts. The diet ontined soft nd LDL holesterol in the rt of soft-ripened heese with rooli pste, resulted in lower level of heese ontining vegetle oils. J. Amer. College holesterol, triglyerides nd LDL in lood serum. Nutr., 19: Antioxidnt level ws inresed with signifint 9. A.O.A.C Assoition of Offiil Anlytil improvement of liver funtions (lower ALT &AST) nd th Chemists. Offiil Method of Anlysis. (18 Ed.), lood profile (hemogloin, RBC, WBC nd PLT). Benjmin Frnklin Sttion Wshington, D.C., USA. 157

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