Volume 21, Issue 157 (2025)
FSCT 2025, 21(157): 17-30 |
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Pedram Nia A, Elhamirad A H, razavi A. Investigating the effect of black seed extract on the physicochemical, sensory and microbial characteristics of lactic cheese. FSCT 2025; 21 (157) :17-30
URL: http://fsct.modares.ac.ir/article-7-69773-en.html
URL: http://fsct.modares.ac.ir/article-7-69773-en.html
1- Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran , ahmadpedram@yahoo.com
2- Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3- Master student of Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3- Master student of Department of Food Science and Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Abstract: (107 Views)
The purpose of this research was to study the inhibitory effect of different levels of black seed ethanol extract on the growth of mold in lactic cheese. For this purpose, first, one kilogram slices of ready-made cheese and different concentrations of the extract (including: 0, 1, 2 and 3%) were taken. added to them. The physicochemical, textural and sensory characteristics of the samples were evaluated on days 1, 15, 30, 45 and 60. The results indicated an increase in the pH of the samples compared to the control sample. The amount of moisture in the samples first decreased and then increased during storage. The results related to cheese texture hardness showed that the highest and lowest texture hardness was related to 0, 1, 2, and 3 percent extracts on the 60th day and the control sample on the first day, respectively. Also, the highest amount of elasticity was found in the sample of 3% black seed extract on the 60th day and the lowest amount in the control sample on the first day.There was a significant difference in the amount of phenolic compounds in cheese samples with black seed extract compared to the control sample (P<0.05). Examination of microbial characteristics showed that mold and yeast counts were negative in all samples.
Article Type: Original Research |
Subject:
Essences and extracts
Received: 2023/06/12 | Accepted: 2024/04/23 | Published: 2025/02/19
Received: 2023/06/12 | Accepted: 2024/04/23 | Published: 2025/02/19
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