ORIGINAL ARTICLE
Function processed cheese sauce fortified with peanut butter
Samah M. El-Sayed,
Heba H. Salama,
Magdy M. El-Sayed,
Corresponding Author
Samah M. El-Sayed
Dairy Science Department, National Research Centre, Giza, Egypt
Correspondence
Samah M. El-Sayed, Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt.
Email: [email protected]
Search for more papers by this authorHeba H. Salama
Dairy Science Department, National Research Centre, Giza, Egypt
Search for more papers by this authorMagdy M. El-Sayed
Dairy Science Department, National Research Centre, Giza, Egypt
Search for more papers by this authorSamah M. El-Sayed,
Heba H. Salama,
Magdy M. El-Sayed,
Corresponding Author
Samah M. El-Sayed
Dairy Science Department, National Research Centre, Giza, Egypt
Correspondence
Samah M. El-Sayed, Dairy Science Department, National Research Centre, 33 El Bohouth St. (former El Tahrir st.), Dokki, Giza 12622, Egypt.
Email: [email protected]
Search for more papers by this authorHeba H. Salama
Dairy Science Department, National Research Centre, Giza, Egypt
Search for more papers by this authorMagdy M. El-Sayed
Dairy Science Department, National Research Centre, Giza, Egypt
Search for more papers by this authorAbstract
The processed cheese sauce is an innovative thermally processed cheese product. Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The aim of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter. Processed cheese sauce was prepared with peanut butter in the ratios of (2.5, 5, 7.5, and 10 g/100 g) processed cheese sauce. Furthermore, Gas–Liquid Chromatography (GLC) displayed that the peanut butter having an appreciably higher ratio of oleic to linoleic acid symbolized about 80% of the peanut fatty acid profiles. It also had antioxidant activity which determined by DPPH % and total phenol content 9.69% ± 0.97and 224 ± 0.011 mg/g, respectively. The changes in processed cheese sauce composition, minerals, vitamins, color changes, physical properties, and sensory attributes have been reported and discussed. Addition of up to 7.5% and 10% of peanut butter imparted better flavor to processed cheese sauce with adequate composition and quality. Processed cheese sauce with this formula may offer vital nutrients and selling good health benefits to consumers.
Practical applications
Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The processed cheese sauce is an innovative thermally processed cheese product nowadays. It is one of the potential foods that have been used for fortification with numerous functional food ingredients. The objective of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter.
CONFLICT OF INTEREST
The authors declare that they do not have any conflict of interest.
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