Improving of Karish cheese by using enhanced technological texturizing inulin [electronic resource].

Includes references.

The present study aimed to utilize texturizing inulin as a functional food ingredient that affects the maintaining of good health and fat replacement for improving texture of Egyptian Karish cheese and compensating the fatness. Effect of addition of textnrizing inulin (Frutafit TEX) at levels 2 and 4% (w /w) on physicochemical properties, yield, textural, microstructure, microbiological counts and sensory characteristics were investigated. The results revealed that the addition of texturizing inulin increased yield values and moisture content of Karish cheeses compared with control. Protein and ash content were not influenced significantly as compared to the control of storage at 4 °C as a result of texturized inulin addition. Differences in the microstructure of Karish cheese with inulin and control reflected the differences in its inulin content. Hardness decreased from 495 (g) in control to 216 and 143 in Karish cheese made with 2 and 4% texturized inulin at zero time of storage at 4<>C as a result oftexturized inulin addition respectively. Results obtained by the panelists revealed that Karish cheese prepared in the presence of 4% inulin gave the highest texture and acceptability score compared to panel Karish cheese (control) and stored cheeses. It is recommended to use 2 and 4% inulin in Karish cheese manufacturing to enhance its organoleptic properties with good nutritional value of tiber.

Summary in Arabic.

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