Impact of Chia Seeds Powder on the Chemical, Microbiological, and Sensorial Characteristics of Low Fat UF-soft Cheese

Document Type : Original research paper

Authors

1 Food Science & Technology Department, Tanta University

2 كلية الزراعة جامعة طنطا

3 Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre

Abstract

The present study was carried out as an attempt to improve the properties of low-fat UF-soft cheese using chia seeds powder. Chemical composition, microbiological as well as sensory characteristics were investigated for resultant fresh and stored cheese. The results showed that the dry matter content, protein, water-soluble nitrogen, ash, fat, minerals content, and titratable acidity were significantly (p≤0.05) higher than those of control cheese either in fresh or after the storage period of chia-enriched cheese. Chia seeds powder resulted in an innovative light brown color that increased as the storage period progressed. The addition of chia seeds powder improves the overall acceptability of low-fat UF-soft cheese as their level increases except for the highest level of chia (3%). On the other hand, the highest level of chia powder decreased the appearance score. Total bacterial counts and psychotropic counts after 28 days of storage of chia-enriched cheese are slightly higher than control. No significant (p≤0.05) differences in mold and yeast count of fresh cheese containing chia powder compared to the control. Notably, coliform and E. coli counts were not detected in all UF-soft cheese samples during the cold storage for 28 days. Hence, chia seeds powder (2%) could be used as a functional ingredient and fat replacer in such low-fat cheese which led to improvements in its characteristics close to control full-fat cheese.

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