DefinePK

Abstract

ABSTRACT


Background and Objective The study was utilized of different green, yellow and red Bell Pepper Juice BPJ in preparing of Processed
Cheese Spread PCS to improve its organoleptic, nutritional and functional properties. Methodology The BPJ was added to base
blend at the levels of 20. The prepared samples were analyzed for chemical, physical, microbiological and sensory properties.
Results Processed Cheese Spreads PCSs were analysis after fortification with BPJ and processing. The vitamins content A, E, K, D, C and
B6 was significantly higher in PCSs incorporation of BPJ, also nicotinic acid, thiamin, riboflavin and folic acid content was significantly
increased in cheese spread containing 20 BPJ compared with control or unfortified PCSs. Furthermore, the total phenol compounds
and residual scaving activity content were significantly higher in cheese spread containing 20 of BPJ. No significant change was
observed in the chemical and physical composition of PCSs made with and without incorporation of BPJ. Conclusion In general,
organoleptic grade of the PCSs made with 20 of different BPJ were better among the other treatments. Using of BPJ in PCS makes this
dairy product useful as a healthy and a functional food.

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