Flavoured cheese with Arugula
Impact on food quality during storage and consumer acceptance of White cheese
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In this study white cheeses with Eruca vesicaria leaves were prepared. Sensorial, physicochemical and microbiological analyses were evaluated for cheeses according storage time at 4°C. Results showed that cheese with 1,5% of dried Eruca leaves had the highest consumer acceptance. Physicochemical analysis showed that cheese with 1,5% dried and fresh E.vesicaria leaves have presented the highest values of dry matter and the lowest decrease of fat, protein and ash content according time. These findings showed that presence of Eruca leaves with high percentage of addition may improve cheese quali...
In this study white cheeses with Eruca vesicaria leaves were prepared. Sensorial, physicochemical and microbiological analyses were evaluated for cheeses according storage time at 4°C. Results showed that cheese with 1,5% of dried Eruca leaves had the highest consumer acceptance. Physicochemical analysis showed that cheese with 1,5% dried and fresh E.vesicaria leaves have presented the highest values of dry matter and the lowest decrease of fat, protein and ash content according time. These findings showed that presence of Eruca leaves with high percentage of addition may improve cheese quality. In other hand, results indicated that dried leaves were more effectives for this improvement. Microbiological analysis results of cheese showed that the E.vesicaria leaves have inhibitory activity against coliforms and total aerobic mesophilic flora which highlights the potential of leaves as antibacterial agent. This was in agreement with results of antibacterial activity of Eruca leavesextract which present an inhibition activity against S. aureus, L. monocytogène, P. aeruginosa, S. enteritidis, E. coli and A. hydrophila depending of the extract concentration.
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