Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 7

Optimization and Standardization of Spreadable Cheese Fortified with Mushroom Powder

Savita Yadav1 and Sunita Mishra2*

1M.Sc. Food Science and Technology, Babasaheb Bhimrao Ambedkar University, Lucknow, UP, India
2Professor, Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, UP, India

*Corresponding Author: Sunita Mishra, Professor, Food and Nutrition, Babasaheb Bhimrao Ambedkar University, Lucknow, UP, India.

Received: June 06, 2022 ; Published: June 24, 2022


The main purpose of this study was to develop spreadable cheese fortified with mushroom powder. Moisture, fat, and protein content were of higher value in fortified cheese supplemented with mushroom powder. The moisture content of fortified cheese was 58.66% while that of control cheese was 52.36%. The protein content of fortified cheese was 29.08%, while that of control cheese was 22.45%, fat content in fortified cheese was 32.2% while that of control cheese was 28.8% and the ash content of fortified cheese was 3.95 % while that of control cheese was 2.72%. The microstructure of mushroom powder, fortified cheese, and spreadable cheese was analyzed through SEM and XRD. Fortified cheese was amorphous. Elements composition of control cheese, fortified cheese, and mushroom powder was also detected through the EDS graph. In this graph different types of elements were found in mushroom powder, spreadable cheese, and fortified cheese. The physic-chemical parameters were studies like Texture, surface, color, aroma, and taste. The product developed was appreciated by the sensory panelist. For further better analysis nutritional properties of spreadable cheese and mushroom powder. And the morphology analysis was done by SEM and XRD.

Keywords: Fortified Cheese; SEM; XRD; EDS; Mushroom Powder; Sensory Assessment


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Citation: Savita Yadav and Sunita Mishra. “Optimization and Standardization of Spreadable Cheese Fortified with Mushroom Powder". Acta Scientific Nutritional Health 6.7 (2022): 67-72.


Copyright: © 2022 Savita Yadav and Sunita Mishra. 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.


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