In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly (p ≤ 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly (p ≤ 0.05) higher percentages of MUFAs, and ω-3 PUFAs (mainly α-linolenic acid) and significantly (p ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and ω₆/ω₃ ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties.

The aim of this study was to evaluate the effects of quinoa flour (QF) addition at different levels (0, 1.0, 2.0, and 3.0%) on the physicochemical, syneresis, antioxidant activity, textural and sensorial characteristics of UF‐soft cheeses during refrigerated storage for 30 days. QF‐added samples exhibited significantly (P≤0.001) higher level of protein, fat, ash, dietary fiber, total phenolic and antioxidant activity with lower synseresis than the control cheese. Magnesium, phosphorus, iron and zinc was higher in the QF‐added smples than in control. The syneresis was significantly lower (P ≤ 0.001) in QF‐added samples than in control. The texture profile analysis showed that QF‐added samples were less soft, more gummy, chewy, and springy than control cheese. Sensory evaluation of cheeses supplemented with 1% or 2% QF had the highest score of overall acceptability since the addition of 3%QF had undersirable effects on consumer acceptability.

This study aims to evaluate the bioactive compounds content, anti-oxidant activity of prickly pear peels (PPP), which showed high levels of these components and studied the effect of adding Prickly Pear Peels (PPP) as a functional ingredient on physicochemical, total phenols, total flavonoids and sensory properties of skimmed-yoghurt drink during 14 days of refrigerated storage. Skim milk without PPP as a control was inoculated with yoghurt cultures, while PPP was used at 0.5, 1 and 1.5 % for the preparation of three trials of skimmed yoghurt drink inoculated with yoghurt culture as well. The application of PPP apparently reduced the fermentation time of inoculated skimmed milk in comparison to control. Viscosity was enhanced in yoghurt drink with PPP and developed during storage. In addition, the color and flavor intensity were improved in sense of measured sensory parameters, acetaldehyde and diacetyl contents, respectively as well as the acceptability by panelists of yoghurt drinks with added PPP when compared to control yoghurt drinks. Moreover, PPP increased the level of total phenols and flavonoids of yoghurt samples. The chemical attributes were also affected by the addition of PPP into yoghurt drinks in terms of moisture, proteins and lipids and ash contents. PPP decreased pH of yoghurt drinks in comparison to control samples. The microbial population and activity in yoghurt drinks with PPP was higher and depended on PPP level. Panelists favored yoghurt drinks with PPP and considered 1 % PPP as the best level added to yoghurt drinks.

Purpose: The purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.Design/methodology/approach: The treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.Findings: The ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.Originality/value: A novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.