| Autor: |
M. Akl Engy, M. Abdelhamid Samy, M. Wagdy Suzanne, H. Salama Heba |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Current Nutrition & Food Science. 16:1393-1403 |
| ISSN: |
1573-4013 |
| DOI: |
10.2174/1573401316666200227112157 |
| Popis: |
Background: Cream cheese is a fatty cheese that is popular with many consumers and highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed mucilage has the potential for stabilizing emulsions, thickening foods and gelling solutions. High-quality cream cheese is manufactured by replacing fat with flaxseed mucilage. Objective: This study aimed to prepare probiotic-fortified and fat-free cream cheese using flaxseed mucilage as a fat replacer and as prebiotic. Methods: The mucilage was extracted and added at different concentrations to the manufactured cream cheese during processing. Chemical properties, microbiological analysis and sensory evaluation of the produced cream cheese were investigated. Results: The results showed that the addition of mucilage to the cream cheese increased the protein, ash and the total solids while the moisture content and the pH values were decreased. Cream cheese viscosity significantly increased with the addition of flaxseed mucilage and decreased during the storage period. The results also showed that the combination of flaxseed mucilage and probiotic bacteria has potent antibacterial activity against some pathogenic bacteria like Pseudomonas aeruginosa and Yersinia enterocolitica. The mucilage improved the texture, enhanced the survival of the probiotic bacteria and improved the overall sensorial characteristics of the cheese. Conclusion: The manufactured product could be suitable for consumers having some health issues related to the consumption of fat and as sources of probiotic bacteria. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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