| Autor: |
Gliguem H; UR17AGR01, Research Unit PATIO, National Institute of Agronomy of Tunisia, University of Carthage, Valorization of Tunisian Natural Resources and Food Heritage through Innovation, Tunis Mahrajène 1082, Tunisia., Ben Hassine D; Laboratory Materials Molecules and Applications, University of Carthage, LRMES 22, IPEST, BP 51, La Marsa 2070, Tunisia., Ben Haj Said L; UR17AGR01, Research Unit PATIO, National Institute of Agronomy of Tunisia, University of Carthage, Valorization of Tunisian Natural Resources and Food Heritage through Innovation, Tunis Mahrajène 1082, Tunisia.; Higher School of Agriculture, University of Carthage, Mateur 7030, Tunisia., Ben Tekaya I; Food Engineering Department, Higher School of Food Industries, University of Carthage, Elkhadra City, Tunis 1003, Tunisia., Rahmani R; Research Unit of Valorisation of Actives Biomolecules, Higher Institute of Applied Biology Medenine, University of Gabès, Medenine 4119, Tunisia.; Department of Life Sciences, Faculty of Sciences of Gabès, University of Gabès, Gabès 4119, Tunisia., Bellagha S; UR17AGR01, Research Unit PATIO, National Institute of Agronomy of Tunisia, University of Carthage, Valorization of Tunisian Natural Resources and Food Heritage through Innovation, Tunis Mahrajène 1082, Tunisia. |
| Abstrakt: |
This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory analyses, doses of 6% paste and 0.8% powder were used to formulate the flavored cheeses. The sensory characteristics of the two double cream cheeses were assessed and compared to a plain formula. Cheese samples, stored at 5 °C, were sampled every 0, 4, 8, 12 and 15 days and analyzed for pH, fat, dry contents, yeasts and molds and total coliforms. The positive effects of Allium roseum supplementation, either as a powder or as a fresh paste, have been proven, based on sensorial, physicochemical, and microbiological qualities. The shelf life of cheese samples was also determined through an accelerated shelf life test and the Arrhenius equation. The experiments were conducted at 5, 15, and 25 °C for 15 days. The results showed a significant shelf life extension for flavored double cream cheeses (12 days) versus the plain formula (10 days). The use of Allium roseum leaves, as a natural preservative, seems to be a promising trend for the formulation of similar dairy products. |
