Abstract

The study was based on the enrichment of mozzarella cheese incorporated with mustard sauce and walnut powder. Mozzarella cheese added with mustard sauce and walnut powder, was formulated, prepared, categorized in order to know its quality and influenced by their variables: addition of mustard and addition walnut powder, manufacturing process and storage time.

The effect of each variable was different; the incorporating of mustard and walnut powder (30gm-50gm) to improved the nutrition value and properties and enrich the quality of mozzarella cheese.

After the enrichment of the mozzarella cheese, microbiological analysis (TPC) was analyzed for the fresh cheese and stored cheese (15 days) for assessment of the shelf life of mozzarella cheese. Physicochemical properties such as fat, protein, moisture, acidity and total solid content were evaluated and flavor, test, color appearance, texture were also evaluated by sensory method.

After the analysis of result, it was conclude that shelf life of mozzarella were increased due to presence of antimicrobial mustard sauce and moisture were decreases from T0 to T1 and incorporation of walnut powder (T2) in cheese slightly affect to appearance and taste, and shelf life were increased in the treatment T1 compare than treatment T2. Both variables are acceptable by the expert panel members, thus the Mustardzella cheese samples has good survey scores and walnut cheese also acceptable by panel members due to its nutritious properties.

Keywords:Enrichment; Mustard Sauce; Walnut Powder; Incorporation; Mozzarella Cheese

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Citation

Citation: Rashmi Pandey., et al. “Development and Quality Evaluation of Mozzarella Cheese Enriched with Mustard Sauce and Walnut Powder".Acta Scientific Nutritional Health 5.11 (2021): 49-56.

Copyright

Copyright: © 2021 Rashmi Pandey., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.