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ABSTRACT


Background and Objective Tomato is most important vegetables that gained attention in the recent period. Tomato contains antioxidants, carotenoids and lycopene which play an important role in the observed health effects. Tomato products decrease a risk of some cancer type. Four batches of processed cheese spread were prepared. First batch let as control. Tomato juice was added with different ratios 10, 20 and 30 to 2nd, 3rd and 4th batch, respectively. Resultant cheese was subjected for analysis. The purpose of this study is production of process cheese with high nutrition and healthy effect. Materials and Methods Determination of total phenolic contents, antioxidants capacity, lycopene and chemical and physical properties for functional processed cheese which supplemented with tomato as a source of lycopene. Results The results showed that the resultant cheese with tomato juice had ferrous while not detected in control. Potassium mg kg1501 had highest in treatments and increased by increasing tomato juice. Treatments had a highest Residual Scavenging Activate RSA and phenolic compounds mg100 g than control and increased by increasing tomato juice lycopene not detected in control but found in all treatments. Penetrometer reading had highest in control and decreased during storage either control or treatments. Control had highest meltability, pH and lowest oil separation than treatments. Sensory evaluation showed that process cheese prepared with tomato juice was acceptable and had a good firmness, crumbliness. About 20 tomato juice had gained highest acceptability than other treatments. Conclusion Addition of tomato juice in preparation of process spread cheese led to produce a good and acceptable spread cheese with high nutritional and healthy food and it146s a good for children because tomato contains lycopene which had red color attractive to children beside contains antioxidants and play important roles in the observed health effects.

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