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Novel Approach for Producing Processed Cheese Fortified with Date Syrup
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-04-29 , DOI: 10.1021/acsfoodscitech.1c00012 Mohamed M. El-Loly 1 , Eman S. A. Farahat 1 , Ashraf G. Mohamed 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-04-29 , DOI: 10.1021/acsfoodscitech.1c00012 Mohamed M. El-Loly 1 , Eman S. A. Farahat 1 , Ashraf G. Mohamed 1
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The current study focuses on an innovative approach to developing novel processed cheese that has health benefits by adding date syrup (15, 20, and 25%) as a suitable natural material with a distinct flavor of sugar, in addition to its nutritional and functional components. The results showed that the resultant date-syrup-processed cheese (DSPC) was more acceptable (smoother and sweeter) and had improved physico-chemical and rheological properties. There is a gradual increase in the K, total carbohydrate, and iron contents of all DSPC formulations, respectively, upon increasing the percentage of date syrup compared to the control sample (the K especially was at a higher level). On the contrary, there is a greater decrease in the Na and Na/K ratio, whereas there was a slight decrease in the pH, total solids (TS), total protein (TP), ash, and fat when increasing the syrup ratios or progressed storage. Moreover, the different textural parameters of all preparations were in the same trend of decreasing compared to those of the control sample. Finally, DSPC (20%) gained the highest overall score, indicating improved quality and increased nutritional value.
中文翻译：
枣糖浆强化加工奶酪的生产新方法
目前的研究重点是通过添加枣糖浆（15%、20% 和 25%）作为具有独特糖味的合适天然材料，以及其营养和功能成分，开发具有健康益处的新型加工奶酪的创新方法。 . 结果表明，得到的枣糖浆加工奶酪 (DSPC) 更容易被接受（更光滑和更甜），并且具有改进的物理化学和流变特性。与对照样品相比，随着椰枣糖浆百分比的增加，所有 DSPC 制剂的 K、总碳水化合物和铁含量分别逐渐增加（尤其是 K 处于较高水平）。相反，Na 和 Na/K 比值下降幅度更大，而 pH、总固体 (TS)、总蛋白 (TP)、灰分、当增加糖浆比例或进行储存时，脂肪会增加。此外，与对照样品相比，所有制剂的不同质地参数均呈下降趋势。最后，DSPC (20%) 获得了最高的总分，表明质量和营养价值有所提高。
更新日期：2021-06-18
中文翻译：
枣糖浆强化加工奶酪的生产新方法
目前的研究重点是通过添加枣糖浆（15%、20% 和 25%）作为具有独特糖味的合适天然材料，以及其营养和功能成分，开发具有健康益处的新型加工奶酪的创新方法。 . 结果表明，得到的枣糖浆加工奶酪 (DSPC) 更容易被接受（更光滑和更甜），并且具有改进的物理化学和流变特性。与对照样品相比，随着椰枣糖浆百分比的增加，所有 DSPC 制剂的 K、总碳水化合物和铁含量分别逐渐增加（尤其是 K 处于较高水平）。相反，Na 和 Na/K 比值下降幅度更大，而 pH、总固体 (TS)、总蛋白 (TP)、灰分、当增加糖浆比例或进行储存时，脂肪会增加。此外，与对照样品相比，所有制剂的不同质地参数均呈下降趋势。最后，DSPC (20%) 获得了最高的总分，表明质量和营养价值有所提高。
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