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11th Global Summit on Food & Beverages

Las Vegas, USA

Mervat I. Foda

Mervat I. Foda

National Research Centre, Egypt


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Title: Chemical and nutritional evaluation of novel white soft cheese prepared by nano-fortified interesterifiedolein : stearinvegetable butter

Biography

Biography: Mervat I. Foda

Abstract

The aim of this research work was using nanotechnology to prepare and fortify  vegetable butter to improve the absorption and bioavailability of added different micronutrients and to increase the nutritional value of dairy products. Zero trans fatty acids vegetable butter fortified by omega fatty acids, natural minerals, natural vitamins and natural antioxidants from plant extracts was preparedbased on the intereaterifiedolein : stearin  fat blend (70: 30 w/w) at 80°C for 45 minutes using  0.4 ml% of NaOH : glycerol: H­2O (1:2:3 w/w) as catalyst followed by using high pressure and high speed homogenizers. The interesterified blends were subjected to FTIR analysis to ensure the absence of trans acidsand the triglyceride structureand solid fat content were evaluated. Both vegetable butter samples and market margarine (25 and 50%) were applied to preparesoft white cheesewhich was evaluated for its quality, nano-fortification effect by chemical analysis, sensory evaluation and nutrition experiments. Our results showed that speed only vegetable butter substituted by cream (50%) significantly (P<0.05) improved the appearance, body & texture and total acceptability of produced white soft cheese, while both concentrations of substituted cream obtained the highest color scores. Nutrition experiments results showed that both vegetable butter samples have beneficial effects on lipid profile levels. 


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