نوع المستند : المقالة الأصلية
المؤلفون
1
Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Dokki, Giza, Egypt
2
Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Dokki, Giza, Egypt
3
Dairy Chemistry Department, Animal Production Research Institute, Agriculture Research center, Dokki, Giza, Egypt
4
Dairy Research and Technology Department,Food TechnologyResearch Institute, Agriculture Research center, Giza, Egypt
المستخلص
It was investigated how enhanced banana peel powder (BPP) affected the rheological, physicochemical, sensory assessment, and microbiological characteristics of ricotta cheese. For the purpose of producing ricotta cheese, BPP was added to the sweet butter milk used to make Ricotta cheese at 0.5% (B1), 1% (B2), and 1.5% (B3). By increasing its concentration, the fortification of BPP had a major impact on the contents of Ricotta cheese, including ash, fibers, protein, moisture, pH, total phenolic content, total antioxidant activity, minerals, and vitamins. Molds and yeasts did not appear in all treatments by added BPP up to 31 days of cold storage; however, they appear in control (B) after 23 days. With a rise in BPP, there were progressive increases in TPA characteristics, WHC, OHC, total phenolic compound, antioxidant activity, minerals, and vitamins; in contrast, an inverse trend was seen in acidity and total carbs. In light of everything mentioned above, adding BPP to the Ricotta cheese is advised, particularly in amounts of 0.5 or 1%, as it demonstrated excellent sensory qualities that were both superior to and comparable to the control cheese over the course of storage. The product was well-made, hygienic, and of excellent quality.
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