Characterization of novel Ras cheese supplemented with Jalapeno red pepper

• Published in: Journal of food processing and preservation 2020-07, Vol.44 (7), p.n/a
• Main Authors: El‐Sayed, Samah M., Ibrahim, Osama A., Kholif, Adel M. M.
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14535

Ras cheese supplemented with Jalapenos red pepper (JRP) as an excellent source of bioactive compounds at the level of 2%, 4%, and 6% was evaluated for chemical, color, rheological, and sensorial properties during their ripening period. The results showed that the total phenolic content of JRP was 35.50 mg/g; while antioxidant activity using DPPH radical scavenging method is 55.35%. Chemical analysis of Ras cheese showed that fat/DM, protein, ash, and the ripening indices of supplemented Ras cheese were higher than those of control cheese. Also, all texture profile of supplemented Ras cheeses was improved compared to control cheese. Color changes in fresh and ripened Ras cheese results showed that the control cheese had the lowest red and yellow values compared to Ras cheese supplemented with JRP. The results demonstrate that the novel functional Ras cheese supplemented with 4% JRP had the higher overall acceptability among other produced cheeses. Practical applications Jalapenos red pepper (JRP) as an excellent source of vitamins, minerals, antioxidants, and capsaicinoids was used for Ras cheese supplementation as an attempt to enhance color, taste, and their nutritional value, to fabricate a novel Ras cheese which develops the human diet quality and appropriate for people who appreciate tasty food with strong aroma. Therefore, this study aims to deliver a good candidate and a promising approach for production a novel Ras cheese supplemented with Jalapenos red pepper which considers a new functional dairy product in food industry.