The Effect of Thyme, Moringa, Quinoa, Black Seed and Coriander Seed Powders on the Physicochemical and Antioxidant Properties of Cheese

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SHAHDADI F.; KHORASANI S.; TAVAKOLI F.; Ostvar M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2023 | Volume:20 | Issue:4 (80) Page(s): 89-100

Download Full-Text

Persian Verion

View:

Download:

Cites:

Information Journal Paper

Title

The Effect of Thyme, Moringa, Quinoa, Black Seed and Coriander Seed Powders on the Physicochemical and Antioxidant Properties of Cheese

Author(s)

SHAHDADI F. | KHORASANI S. | TAVAKOLI F. | Ostvar M. | Issue Writer Certificate

Keywords

Antioxidant Properties

Cheese

Microbial Count

Plant Powders

Abstract

Introduction: The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different Plant Powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of Cheese. Materials and Methods: Plant Powders were added to Cheese at 0. 5, 1 and 1. 5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts. Results: The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to Cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing Plant Powders had lower total bacterial, mold and yeast counts than control. Conclusion: The addition of Plant Powders to Cheese improved physicochemical and increased Antioxidant Properties, and reduced microbial population, and the use of these Plant Powders is recommended to create diversity and produce products with high nutritional value.

Cites

No record.

References

Cite

APA: Copy

SHAHDADI, F., KHORASANI, S., TAVAKOLI, F., & Ostvar, M.. (2023). The Effect of Thyme, Moringa, Quinoa, Black Seed and Coriander Seed Powders on the Physicochemical and Antioxidant Properties of Cheese. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 20(4 (80) ), 89-100. SID. https://sid.ir/paper/1130509/en

Vancouver: Copy

SHAHDADI F., KHORASANI S., TAVAKOLI F., Ostvar M.. The Effect of Thyme, Moringa, Quinoa, Black Seed and Coriander Seed Powders on the Physicochemical and Antioxidant Properties of Cheese. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2023;20(4 (80) ):89-100. Available from: https://sid.ir/paper/1130509/en

IEEE: Copy

F. SHAHDADI, S. KHORASANI, F. TAVAKOLI, and M. Ostvar, “The Effect of Thyme, Moringa, Quinoa, Black Seed and Coriander Seed Powders on the Physicochemical and Antioxidant Properties of Cheese,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 20, no. 4 (80) , pp. 89–100, 2023, [Online]. Available: https://sid.ir/paper/1130509/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops