Functional properties and nutritional quality of processed cheese spreads enriched with black rice powder [electronic resource].

Includes references.

Black rice has been reported to contain many bioactive compounds such as protein, crude fiber, total carbohydrates and minerals with attractive purple color making it a valuable component in dairy industries. Partial replacement of dairy ingredients by 2-6% (2.06, 4.12, and 6.18 kg100/kg) black rice powder (BRP) to make functional processed cheese spreads (PCS) was investigated. Chemical composition, microbiological, rheological characteristics, total phenolic compounds (TPC), antioxidant activity (AA) and sensory evaluation of PCS were determined. Results showed that no significant difference was observed in dry matter and fat content between PCS and control sample (p>0.01), however, the protein content was significantly decreased by the addition of BRP (p<0.01). Adding different ratios of BRP in PCS increased the TPC and AA than the control sample as fresh and throughout the cold storage period. Furthermore, fortification with BRP significantly affected the rheological characteristics of PCS. The inclusion of black rice powder at different concentrations in the PCSs mix had no noticeable effect on the microbiological quality (p>0.01). Sensory evaluation results revealed that using 2% BRP in PCS processing had higher acceptability compared to control sample. Thus, BRP could be incorporated in PCS to develop a product with acceptable functional, nutritional and sensory properties.
Keywords: Black rice, Chemical composition, Processed cheese spreads, Antioxidant activity, Rheological characteristics, Sensory properties

Summary in Arabic.