Wafaa M Salama*, Mona A Hassan and Enas A Baker

Department of Dairy Research, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

*Corresponding Author: Wafaa M Salama, Department of Dairy Research, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt.

Received: August 16, 2023; Published: September 07, 2023

Abstract

Wheat germ was added as a nutritional supporter to the formula of processed cheese in ratios of 1,3and 5%. All samples of processed cheese were assessed for their sensory qualities as well as their chemical, textural, and rheological characteristics. The produced cheese was examined when it was fresh, 1, 2, and 3 months after it had been kept in a refrigerator (5 ± 2ºC). The findings showed that the amounts of protein, salt, and ash in each cheese varied. Replacing cheese base with wheat germ in the blend resulted from lower pH values of processed cheese spread. Incorporating wheat germ in the base formula increased the SN content compared to control. The results showed that processed cheese (control) was lower in the melting properties compared to treatments of processed cheese with different ratios of wheat germ. Incorporation of wheat germ into processed cheese recipes increased significantly the antioxidant activity (AOA) and total phenolic compounds (TPC) in resultant product. Adding wheat germ to processed cheese blends was also accompanied by high level of potassium and calcium contents due to the high content of these elements in wheat germ. Hardness increased with increasing added wheat germ ratio in cheese. Also, incorporation of wheat germ in the blend of cheese resulted in an increase in the gumminess and chewiness values of the resultant processed cheese compared to control. Storage of processed cheese samples including control for 90 days at 5 ± 2°C led to increase in both gumminess and chewiness values. Sensory evaluation of processed cheese indicated that control cheese spread had the highest scores for different sensory attributes and was highly accepted by panelists, followed by cheese spread containing 1% wheat germ, then processed cheese with 3% wheat germ, and lastly, cheese containing 5% wheat germ.

Keywords: Processed Cheese, Wheat Germ, Minerals Content, Rheological Properties, Sensory Evaluation

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Citation

Citation: Wafaa M Salama., et al. “Enhancing the Nutritional Content of Processed Cheese with Wheat Germ".Acta Scientific Nutritional Health 7.10 (2023): 09-15.

Copyright

Copyright: © 2023 Wafaa M Salama., 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.