Use of bran oil as natural antioxidant in white soft cheese manufacturine [electronic resource]

Includes bibliographic reference

This study was carried out to determine the antioxidant activity and phenolic compounds of rice bran oil, also to evaluate the effect of added rice bran oil on the oxidative stability, microbial and sensory properties of soft cheese (Domiati). Rice bran oil was used in cheese manufacture at ratio of 0.1 and 0.2% (WIW) compared with cheese with 200 ppm of butylated hydroxyl anisol (BHA). Cheese treatments were stored at room temperature for four months and analyzed for chemical, microbiological, oxidative stability indices and sensory properties when fresh and then after 1, 2, 3 and 4 months of storage. Results showed that rice bran oil contains a high content of phenolic compounds and gave high antioxidant activity. Cheeses containing 0.2% of rice bran oil showed the highest oxidative stability (lowest in the peroxide, acid and Thiobarbituric acid (TBA) values), recommended better sensory properties and the lowest microbial count than the other treatments. Generally, cheese samples containing natural antioxidant (rice bran oil) showed lower peroxide, acid and TBA values compared with cheese containing BHA and control cheese along the storage period. From the results of this research it could be seen that addition of rice bran oil at a rate of 0.2% in manufacture ofwhite soft cheese as a natural antioxidant to improve the oxidative stability, bacteriological and sensory quality of the resultant cheese during storage.

Summary in Arabic