Effect of Chitosan and/or Nigella Sativa Oil on the Organoleptic Properties of Kareish Cheese

Volume 2 - Issue 4

Suzan Elsayed Abdel Rassoul¹, Mohamed Fawzi Farahat^2,3*, Eglal Ghoneim Salem², Yousry Mahmoud Gohar⁴ and Manal Ibrahim Sheta⁵

• ¹High Institute of Tourism, Hotel Management and Restoration, Abi Qir, Alexandria, Egypt
• ²College of Applied Medical Sciences, King Saud University, Kingdom of Saudi Arabia
• ³High Institute of Public Health, Alexandria University, Egypt
• ⁴Faculty of Science, Alexandria University, Egypt
• ⁵Medical Research Institute, Alexandria University, Egypt

Received: January 09, 2020;   Published: January 22, 2020

*Corresponding author: Mohamed Fawzi Farahat, King Saud University, Kingdom of Saudi Arabia

DOI: 10.32474/SJFN.2020.02.000141

 

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Abstract

Background: Kareish cheese is one of the most popular and traditional soft cheese consumed in Egypt. It is commonly made in the countryside, especially in small villages. The low-income people use Kariesh cheese in their diet owing to its high protein content, low fat and reasonable price. Chitosan is a polysaccharide prepared commercially from chitin. Chitosan and its derivatives are extensively studied in medical and pharmaceutical fields due to their competitive biological properties. Nigella sativa is an annual medicinal plant has long been used as a natural medicine for the treatment of many disease conditions.

Objective: assessing the organoleptic properties of Kareish Cheese after addition of various concentrations of Chitosan and/ or Nigella sativa oil to check the best concentration that can be added to the Kareish Cheese as natural preservatives and to get the beneficial biological effects of these additives.

Materials and Methods: Ten trained panelists were used to examine the organoleptic properties and to identify the differences among Kareish cheese samples treated with three different concentrations of Chitosan and/or N. sativa oil. Results: Addition of 1% Chitosan or 0.5% N. Sativa oil or a combination of them to Kareish cheese resulted in a non-significant decrease of the scores of its odor, taste, color and texture. Moreover, addition of higher concentrations resulted in a significant decrease of their scores. In all examined organoleptic characteristics, the control Kareish cheese samples showed higher scores than any sample supplemented with any concentration of Chitosan and/or N. sativa oil.

Conclusion: Addition of the low concentration of Chitosan (1%) and/or N. sativa oil (0.5%) to the Kareish cheese resulted in a non-significant decrease in its organoleptic score; moreover, the decrease was significant with the addition of higher concentrations.

Keywords: Kareish Cheese; Chitosan; Nigella Sativa; Organoleptic Properties

- Keywords| Introduction| Material and Methods| Results| Discussion| Conclusion| Recommendations| Conflicts of Interest| Author Contributions| References|