Physicochemical characteristics of novel UF-Soft Cheese Containing Red Radish Roots Nanopowder

• Published in: Biocatalysis and agricultural biotechnology 2021-05, Vol.33, p.101980, Article 101980
• Main Authors: El-Sayed, Samah M., Ibrahim, Osama A.
• Format: Article
• Language: English
• Subjects: Antioxidant activities; Nanopowder; Red radish roots; Sensory properties; UF-Soft cheese
• ISSN: 1878-8181; 1878-8181
• DOI: 10.1016/j.bcab.2021.101980

The present study highlights an innovative product of ultrafiltration cheese (UF- soft cheese) containing red radish roots in nanopowder form for providing a healthy source of nutrients for the human body. Red radish roots nanopowder used at the levels of (1, 2, and 3%) in the manufacturing of UF-soft cheeses. The chemical properties of the red radish roots nanopowder and its particle size distribution were analyzed. Furthermore, chemical, rheological, colors, antioxidants, and sensory properties were investigated in the cheese during cold storage for one month. The results showed that red radish roots powder followed a nanosize form with an average diameter of 71.8 nm and 0.533 polydispersity indexes (PDI). Moreover, it possessed excellent quantities of protein, ash, fiber, and antioxidants activities. Additionally, texture profile measurements, chemical properties, and sensory scores of cheese were improved by increasing the supplementation of red radish roots nanopowder than control cheese during their storage period. Hence, the addition of red radish roots in nanopowder as a natural ingredient to enhance the quality of cheese products as well as increase its nutritional value. [Display omitted] •Red radish roots in nanopowder was prepared and added to UF-soft cheeses by different ratios.•The chemical properties of the red radish roots nanopowder & its particle size distribution were analyzed.•Chemical, rheological, colors, antioxidants & sensory properties were studied in the cheese during cold storage period.•Texture profile measurements & chemical properties of cheese were enhanced by rising the ratio of red radish roots.