Document Type : Articles
Authors
College of Agricultural Engineering Sciences, Sulaimani University, Food Science and quality control department, Sulaymaniyah-Iraq
Abstract
The aim of this research is to study the effect of herbs extracts (Mint, Dill, Tarragon and the combination of these herbs) supplementation on the chemical composition, antioxidant activities, rheological and sensory properties of local soft cheese (Paneeri Salik) during three weeks of storage. The addition ratio of herb extract was 6.5 % v/w for each cheese treatment then compared with the control cheese treatment. Only the moisture percentage was significantly different at level (p<0.05) in the cheese treatments which contain herbs from the control treatment, the herbs cheese moisture decreased in three weeks whereas the other chemical properties (Fat, Protein, Carbohydrate, Ash and Acidity) were not significantly different . Mint, Dill, Tarragon and mix herbs supplementation increased scavenging of free radicals and enhanced the antioxidant properties of Salik cheese, the DPPH were (79.85, 94.88, 90.52, 97.33, 99.18)% in each of (Control, Mint, Dill, Tarragon, and mix herbs) respectively in the first week then were decreased to ( 87.10, 83.62, 87.51, 83.46)% in the (Mint, Dill, Tarragon, and Mix herbs) compared to control which became 98.81% in the third week of storage. The herbs affected the hardness of cheese, which increased by increasing the storage periods. Sensory evaluation was acceptable especially in mint cheese but a few decreases in flavor were detected in the cheeses treated with herbs mix and Tarragon after three weeks of storage.
Keywords
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