Food Bioscience 42 (2021) 101128

Contents lists available at ScienceDirect

Food Bioscience
journal homepage: www.elsevier.com/locate/fbio

Innovative vegetables-processed cheese: I. Physicochemical, rheological

and sensory characteristics
Eman S.A. Farahat a, Ashraf G. Mohamed a, Mohamed M. El-Loly a, *, Walid A.M.S. Gafour b
a
Dairy Department, Food Industries and Division, National Research Centre (NRC), 33 El-Bohouth St. (former El-Tahrir St.), El-Dokki, PO 12622, Giza, Egypt
b
Dairy Research Department, Food Technology Institute, Agriculture Research Center, Ministry of Agriculture, 9 El-Gamaa St., Giza, Egypt

A R T I C L E I N F O A B S T R A C T

Keywords: The food industries have a high demand for new products that meet consumer needs for a healthy lifestyle, where
Processed cheese functional food enriched using the plant ingredients plays an important role. So, this study aimed to improve the
Vegetables public healthful characteristics of processed cheese and to examine the impact of fortification with different
Physic-chemical characterizations
vegetables powder blend (mushroom, potato, squash, carrot, green bean, green pea, celery, leek, dill and parsley)
Rheological properties
Texture profile analysis
on processed cheese using four formulations 2.5, 5.0, 7.5 and 10% ratios. Changes in physic-chemical compo­
Sensory evaluation sitional characterizations of formulated processed cheese (FPC) were checked at fresh and during refrigerated
storage (5±1 ◦ C) for three months to assess their chemical, rheological, textural and organoleptic properties. The
obtained results of FPC samples have higher in dry matter, protein, fiber and carbohydrates compared to the
control cheese. The addition of these plants is acceptable to the consumer and can contribute to the development
a novel and safe processed cheese types without affecting the overall acceptability, proved to have excellent
compositional and functional properties, where the ratios of 5 and 7.5% recorded the best FPC samples.

1. Introduction
Recently, the innovation of processed cheese has been created from
the desires to extend the shelf life of natural cheese, by developing and
recycling defected cheeses with distinct texture, flavor and functional
properties. The manufacture and development of food industries have
rather high demand it to meet the consumer’s for a healthy lifestyle and
wellbeing, where the bio-functional Foods supplemented with the plant
ingredients plays an important role. Therefore, many biotech companies
have developed novel dairy products as functional Foods by adding bio-
functional activities to human Health and acceptance to consumers
(Swensson et al., 2017). Both dairy and non-dairy ingredients can be
combined with natural cheeses in the blend to make processed cheese,
many non-dairy ingredients such as mushroom, vegetables, wheat fiber,
egg protein, meat, fruit juices and pulp, nuts and oats have been used
(Rafiq & Ghosh, 2017a). Promote increased consumption of vegetables
and fruits has been linked to a low risk of many adverse Health condi­
tions such as heart disease and stroke, eye and digestive problems, blood
pressure, prevent some types of cancer and have a positive effect upon
blood sugar, which can help maintain the appetite of choice (Ramya &
Patel, 2019). Most vegetables are low in calories and high in vitamins,
minerals and fiber, while some of it has additional Health benefits, such
as the ability to fight inflammation or reduce the risk of disease (Ara­
kelyan, 2019).
Mushroom (Lentinula edodes or Shiitake) belongs to the kingdom of
the fungal group of plants and classify as vegetables in the food world,
but not a technical plant, which is one of the 30 most nutritious vege­
tables that will make you feel energetic. It is a rich source of several
essential nutrients and therapeutic biologically active compounds, so it
has been evaluated worldwide as a food and medicine for thousands of
years. Where it has been revealed to can stimulate the immune system,
potentiate anti-mutagenic and prevent tumor occurrence (Ayeka, 2018;
Krantz, 2017). Mushroom has not been consumed only as a vegetables
but it was a promising alternative to obtaining effective materials for
successful use in functional Foods formation and Health supplements. It
was valuable resource as food and food-flavoring materials because of
their low fat, sugars and energy, but high proteins, dietary fiber, vita­
mins and minerals. Many novel value-added products can be prepared
with mushrooms such as soup powder, pickles, chips, paste, ketchup,
noodles, pasta, biscuits and nuggets (Barros et al., 2008; Jahan & Singh,
2019; Kaur, 2018; Rathore et al., 2019). Moreover, it contains many
nutraceutical compounds like polysaccharides, biologically active pro­
teins, antioxidants, etc., making them a therapeutically stronger food

* Corresponding author.
E-mail address: drmohamedelloly@outlook.com (M.M. El-Loly).

https://doi.org/10.1016/j.fbio.2021.101128
Received 26 March 2021; Accepted 6 May 2021
Available online 11 May 2021
2212-4292/© 2021 Elsevier Ltd. All rights reserved.
E.S.A. Farahat et al.
ABBREVIATIONS
(FPC) Formulated processed cheese
(F1) Formulation with vegetables blend 1 and naturally low in sodium (Butnariu & Butu, 2015; https://www.
(F2) Formulation with vegetables blend 2 healthline.com//food-/green-beans,
(F3) Formulation with vegetables blend 3 Also, it helps maintain a healthy weight and possesses many essential
(F4) Formulation with vegetables blend 4 vitamins, including folate that helps prevent neural tube defects and
(NaCl) Salt, sodium chloride
(SN) Soluble nitrogen
(TP) Total protein
(TPA) Texture profile analysis
(TS) Total solids
(TVFA) Total volatile fatty acids
product for combating various degenerative diseases such as cardio­
vascular, cancer, acquired immune deficiency syndrome (AIDS) and
hypercholesterolemia (Maa et al., 2018). Additionally, mushrooms also
become attractive as Health beneficent food and as sources for devel­
oping drugs. It is antibacterial, antifungal, antiviral, antitumor,
anti-inflammatory and immunomodulation, cardiovascular, hep­
atoprotective, antidiabetic, hypolipidemic, antithrombotic and hypo­
tensive effects (Singh, 2017).
Potato (Solanum tuberosum) is a low fat food with unique nutritional
value and phytochemical profiles (phenolic and carotenoids), particu­
larly rich in carbohydrate (form polysaccharide starch), water-soluble
vitamins (B and C), potassium, magnesium, manganese) and dietary fi­
bers. It is an important global crop that can turn into many products that
affect several Health dimensions from under-Nutrition, food security,
and disease prevention to over-Nutrition (obesity, diabetes and heart
diseases) (Furrer et al., 2017). A more recent study, Thorning et al.
(2020) stated that a novel potato fiber has a beneficial Health effect for
gut metabolism and regulates appetite.
Squash (Cucurbita pepevars) is an excellent source of vitamins (A, E,
thiamin, niacin, B6), folate, pantothenic acid, manganese, potassium and
dietary fiber. The nutritional content of squash makes it beneficial for
digestion, blood pressure and decreases the risk of obesity, diabetes and
heart disease. β-carotene is an antioxidant that gives certain fruits and
vegetables (like squash) their bright orange pigment. Other orange plant
Foods with high β-carotene content include papaya, sweet potato,
apricots, broccoli, cantaloupe, pumpkin and carrots (https://www.med
icalnewstoday.com//284479.php, Articles). Moreover, Ahmad and
Khan (2019) indicated that the pumpkin (a cultivar of a squash plant)
has been importance as a source of α and β-carotene, lutein, vitamin C,
dietary fibers, minerals, these nutritional and bioactive components are
critical for providing benefits to human Health.
Carrot (Daucus carota) is one of the more commonly and vital root
vegetables for human Nutrition that rich in bioactive compounds such as
carotenoids and dietary fibers with a respectable source of vitamins and
minerals that have several Health benefits as boost the immune system,
reducing the risks of cancer and cardiovascular disease, protect car­
diovascular Health, detoxify the body, optimize digestion and improve
the skin. Likewise, improved eye Health, reduced cholesterol, lowered
premature aging signs as well as may be a valuable component of an
effective weight loss diet (https://www.healthline.
com///carrots#benefits, Foods; Surbhi et al., 2018). Additionally,
Mohamed et al. (2016); Surbhi et al. (2018) recommended that carrot
consumption and their products is increasing steadily because recogni­
tion as an important source of natural antioxidants (higher β-carotene)
that have anti-cancer activity.
Green bean (Phaseolus vulgaris) considers a functional food in pro­
moting good Health due to its good source of protein, vitamins, min­
erals, dietary fiber and high levels of bioactive compounds such as
polyphenols, polysaccharides and peptides (Hou et al., 2019). Also, it is
2
Food Bioscience 42 (2021) 101128
an excellent source of carotenoids, vitamins B group and minerals,
especially manganese that supports metabolism and has antioxidant
abilities and supports bone Health and promotes wound healing. It has
been a low risk of heart disease and stroke due to contain no cholesterol
#heart-HealthNutritionHealth).
other congenital anomalies. Besides, Winham et al. (2008) demon­
strated that the bean help in lower blood cholesterol, manage blood
sugar and their carbohydrates produce a relatively simple blood-glucose
response and display a low glycemic index. In addition to contain high
several protein contents, carotenoids and other antioxidants make it a
real mine for Nutrition (https://draxe.com//vegetables/green-beans,
-/NutritionNutrition).
However, green pea (Pisum sativum) is rich in starch and contains
proteins, vitamins, carotene, oil, cellulose, minerals and antioxidants,
but relatively low energy, so it has several properties that may help
prevent and treat some chronic diseases, such as heart disease, cancer
and diabetes (Brianna, 2017). Recent study, Arakelyan (2019) reported
that the green pea is a great addition to your menu because in addition to
their concentration of vitamins and minerals, they also provide the
carotenoid phytonutrients, lutein and zeaxanthin that promote vision
and eye Health.
Celery (Apium graveolens) is atonic aromatic bitter herbs that contain
vitamins, minerals, organic acids and used as traditional medicinal
Foods such as anti-inflammatory, anti-hypertension, stimulating uterus,
indigestion and flatulence. Herbs, roots and mature seeds are diuretic,
carminative, stimulant and used in treating kidney complaints and
rheumatism (Butnariu & Butu, 2015; Qureshi et al., 2014). Also, Al-Snafi
(2018) illustrated that the celery is used as a diuretic, bowel regulation,
glandular stimulation, gallbladder and kidney stones, nervous agitation,
anti-helminthic, loss of appetite and exhaustion.
Leek (Allium ampeloprasum var. kurrat) is one of the highest
commercially vegetables produced in the world, contain much higher
phenolic organic sulfur compounds values contributing to its rich flavor,
which have possess tumor inhibitory properties, antifungal and arte­
riosclerosis activities. This large number of phenolic and biological
antioxidant compounds can serve as an alternative source natural anti­
oxidants for nutraceutical and functional food applications. It also is a
good source of flavonoids, nitrates, glucosinolates and polysaccharides
(Abd El-Rehem & Ali, 2013; Mondy et al., 2002).
Dill (Anethum graveolens) exhibited strong antioxidant, antimicro­
bial, anti-hyper cholesterolaemic actions and treated gastrointestinal
diseases (stomachic, antispasmodic, carminative) (Wahba et al., 2010).
Moreover, Li et al. (2018) recommended that also it has the same trend
of strong antioxidant and immunological properties, so it can be used for
guidance of the natural pharmacological properties and functional
Foods.
Lastly, parsley (Petroselium crispum) is a well-known herbal agent
used in folk medicine in various conditions, as a laxative (Kreydiyyeh
et al., 2001), diuretic (Wright et al., 2007) and urinary tract infections
(Nashtar et al., 2018). Also, it has being a source of certain vitamins and
minerals, beside to reduce blood glucose in diabetics (Bolkent et al.,
2004). Furthermore, El-Taweel et al. (2017) explained that both fresh
and dried parsley has strong aromatic smell, where used as a flavoring
herb for different Foods.
Finally, Acimovic (2019) illustrated that some plants (carrots, pars­
ley and celery) are common vegetable crops, while the other ones (dill,
caraway, coriander, cumin, fennel, lovage, angelica and anise) are
famous for their medicinal and aromatic properties, all these plants are
popular in everyday diet due to its documented Health benefits. More­
over, Angelino et al. (2019) suggested that the consumption of fruits has
protected from cardiovascular disease, decline risk of colon cancer,
depression and pancreatic diseases, while vegetables has protect from
colon and rectal cancer, hip fracture, stroke, depression and pancreatic
E.S.A. Farahat et al. Food Bioscience 42 (2021) 101128

diseases. the ingredients used in manufacture FPC samples is shown in Table 2.

So, this study established the possibility innovation and development
of new functional and healthy Foods as formulated processed cheese
enriched with dried several vegetables blend and evaluated their impact
on the physical-chemical compositional, textural and organoleptic
properties of resultant cheeses.
2. Material and methods
2.1. Raw materials
Cheddar and Ras cheeses, edible mushroom and chosen vegetables
were collected from the local market at Cairo, Egypt. Unsalted butter
was obtained from Dina farm, Sadat City, Egypt. Low heat skim milk
powder was bought from the local market (Irish Dairy Board, Grattan
Howse, Lower Mount St., Dublin, Ireland). While emulsifying salts were
obtained from Green Land, International Dairy and Foods Co., 10th
Ramadan City, Egypt. The composition (%) of raw ingredients used in
manufacture-processed cheese with vegetables is presented in Table 1.
2.2. Methods
2.2.1. Preparation mixture of several vegetables powder
Several types of vegetables were chosen as following: edible mush­
rooms (Lentinula edodes), potato (Solanum tuberosum), squash (Cucurbita
pepevars), carrot (Daucus carota), green bean (Phaseolus vulgaris), green
pea (Pisum sativum), celery (Apium graveolens), leek (Allium ampelopra­
sum var. kurrat), dill (Anethum graveolens) and parsley (Petroselium
crispum). They were cleaned, washed thoroughly, removed the outer
peels and dried at room temperature until complete drying, each
ingredient is grinded individually to a fine powder, then placed in
tightly sealed plastic bags and stored in a dry place until use. A mixture
of these ten previous vegetables powder was prepared by adding 10 g of
each one, blended well to make one ingredient of them and then used in
the formulation-processed cheese during manufacture with ratios 2.5,
5.0, 7.5 and 10%.
The resultants of FPC samples were evaluated when fresh for its physic-
chemical properties. Also to be assessed for its chemical, rheology,
textural and organoleptic characterizations as fresh and within three
months of cold storage 5±1 ◦ C.
2.2.3. Analysis methods
2.2.3.1. The pH values and chemical composition of FPC samples using
vegetables powder blend. The pH values were measured by using a digital
laboratory pH meter (HANNA instruments), combined with a glass
electrode (Electric Instruments Limited). FPC samples were chemically
analyzed for their total solids (TS), total protein (TP), soluble nitrogen
(SN), total volatile fatty acids (TVFA), ash, salt and fiber contents ac­
cording Ling (1963). Total carbohydrates were calculated as described
by James (1995, p. 178).
2.2.3.2. Rheological properties (penetrometer readings, melting index and
oiling off) of FPC samples using vegetables powder blend. These parame­
ters were determined to reflect the physical properties of FPC samples
during storage, where the penetration depth was measured using a
penetrometer reading (Kochler Instrument Company Inc., USA) as
described by Gupta and Reuter (1993) in related inversely to the firm­
ness of cheese samples. However, the melting index was measured using
the meltability test apparatus as described by Olson and Price (1958)
and modified by Savello et al. (1989) and finally oil separation was
performed according to Thomas (1973).
2.2.3.3. The textural profile analysis of FPC samples using vegetables
powder blend. Texture Profile Analysis (TPA) tests were performed for
all cheese samples during cold storage to evaluate physical character­
istics (relating to the molecular force in the area of contact between
unlike bodies and that acts to unite them) using the double compression
test (Multi-test 1d Memesin, Foods Technology Corporation, Slinfold, W.
Sussex, UK) as a compression load by a plot of force (N) versus time (s)
according to the definition given by IDF (1991).

2.2.2. Sample preparation of formulated processed cheese (FPC) using

vegetables powder blend
Traditionally processed cheese is a dairy product, which differs from Table 2
natural cheese that it is not made directly from milk. It is manufactured Formulations of the ingredients used in manufacture of FPC with several vege­
from a mixture ingredient of natural cheese types with maturity degrees tables powder blend.
(old Cheddar and young Ras cheeses), many other dairy (skim milk Ingredients Control Formulations with ratios of vegetables
powder, unsalted butter), non-dairy (emulsifying salts, flavor enhancers blend (%)
(dried several vegetables mixture) with four ratios of 2.5, 5.0, 7.5 and F1 F2 F3 F4
10% and lastly calculate the added water. Then, all blends were placed (2.5) (5.0) (7.5) (10)
in a pilot machine at the National Research Centre (double jacketed Cheddar Cheese 12.80 12.80 12.80 12.80 12.80
steam kettle with capacity 5 kg), followed by cooked at 85–95 ◦ C/15 min Ras cheese 38.44 38.44 38.44 38.44 38.44
using direct injection steam at pressure of 1.5 bars with a constant Skim milk powder 5.12 5.12 5.12 5.12 5.12
agitation. Then, when the hot mass of processed cheese samples became Unsalted butter 10.26 10.26 10.26 10.26 10.26
Emulsifying salts 2.5 2.5 2.5 2.5 2.5
homogenous were manually filled into 150 ml sterilized glass cups,
Several vegetables powder - 2.50 5.00 7.5 10.00
covered with aluminum foil and then and stored at refrigeration tem­ blend
perature until further use. All ingredients without several vegetables Added water 30.88 28.38 25.88 23.38 20.88
powder blend as a control sample; three replicates of each formulation Total 100 100 100 100 100
were prepared and subjected for analysis. The composition of various

Table 1
Chemical composition (%) of the ingredients used in the manufacture of processed cheese.
Ingredients Total solids (TS) Total protein (TP) Soluble nitrogen (SN) Fat Ash Salt (NaCl) Total carbohydrates Fiber

Cheddar cheese 66.00 25.50 * 1.19 38.5 5.50 1.53 ND ND

Ras cheese 54.80 22.26 * 0.66 25.00 4.93 3.07 1.50 ND
Skim milk powder 95.00 37.13 * 0.82 0.99 7.90 ND 47.67 ND
Unsalted butter 84.00 ND ND 82.00 ND ND ND ND
Several vegetables powder blend 96.00 22.80 ** ND 4.80 10.70 ND 31.07 26.61

*: Protein % = N × 6.38, **: Protein % = N × 4.38, ND: Not determined.

3
E.S.A. Farahat et al. Food Bioscience 42 (2021) 101128

2.2.3.4. The sensory properties judging of FPC samples using vegetables Table 3
powder blend. The sensory evaluation or organoleptic properties of fresh The pH values and chemical composition of FPC using vegetables powder blend.
and stored of FPC samples during cold storage using vegetables blend Parameters Control Formulations with ratios of vegetables blend
were performed by a taste panel of ten staff members of the Dairy Sci­ (%)
ence Department, National Research Centre, Giza, Egypt, according to F1 (2.5) F2 (5.0) F3 (7.5) F4 (10)
the standard method of Meyer (1973). Cheese samples were achieved for
pH 5.75b 5.78c 5.84 ab 5.86 ab 5.92a
appearance and color (20 points), flavor and aroma (40 points), body Total solids, TS (%) 44.25d 46.61 cd 49.01 bc 51.05 ab 52.65a
and texture (40 points). Total protein, TP (%) 12.82b 13.41 ab 14.21 ab 15.10a 15.61a
Ash (%) 4.21a 5.08a 5.12a 5.17a 5.22a
2.2.3.5. Statistical analysis of FPC samples using vegetables powder blend. Salt (NaCl) (%) 1.64a 1.60a 1.57a 1.56a 1.50a
Total carbohydrate (%) 3.37b 4.86 ab 5.19a 5.41a 5.69a
The obtained data were analyzed statistically with the software SAS Fiber (%) ND 1.39b 1.93 ab 2.31a 2.69a
(2001) using one-way analysis of variance (ANOVA) and significant
differences among samples were reported according to Duncan’s Mul­ Values within a row having different superscripts differ significantly (p ≤ 0.05).
tiple Range Test at p ≤ 0.05.
There is an increase in chemical composition of total solids, total
3. Results and discussions protein, ash, total carbohydrates and fiber content of all FPC samples
compared to the control sample, these increases were only significant (P
Processed cheese is a critical dairy product, produced and handled ≤ 0.05) in the fortified highest ratios (7.5 and 10%) for all these com­
easily without requiring the need for special conditions because of their ponents exception to ash level had no significant. In contrast, the salt
high preservation capacity. It is gaining increasing popularity around was no significantly decreasing in the formulations than the control one.
the world for their varied composition and wide applications, attractive All formulation cheese samples show high total solids content compared
to all ages, children, teens and elderly due to its pleasant flavor and to the control sample, which may be related to moisture decreasing in
distinct texture and taste. In the dairy industry, there has been an resultant cheeses and in the same time the add vegetables blend
increasing demand for healthy cheese, even though there are still little increased protein, ash, fiber and carbohydrates contents. These com­
studies available dealing with the use of fruit and vegetable by-products ponents may increase due to its high content of mushroom, bean, pea
to fortify dairy products. They are an important part of a daily healthy and squash. Our study cleared that the pH values of FPC samples had a
diet due to their rich in vitamins, minerals and antioxidants, low in significant increase at the highest ratios of adding a mixture (7.5 and
energy (fat, sugars) and salt/sodium as well as a valuable source of di­ 10%), this may be due to the high pH values of added vegetables blend.
etary fiber, which may improve gastrointestinal Health, helpful to pre­ This observation is similar with Khider et al. (2017) who noticed that the
vent micronutrient deficiency, unhealthy weight gain and reduce the pH values of processed cheese supplemented with dried mushroom were
risk of obesity that is a risk factor for non-communicable diseases like increased by increasing it level. According to Awad et al. (2012) shown
cardiovascular diseases, certain cancers and chronic ailments such as that adding of broccoli paste resulted higher pH values in soft cheese
diabetes. Moreover, increase fruits and vegetables consumption became treatments than control. The same finding of pH values was obtained by
a global priority, so, recommendations with increase its consumption Rafiq and Ghosh (2017b) who used adding peanut. The obtained results
due to help with reduced risk of cardiovascular disease, cancer and early of chemical composition of FPC samples are in promise with El-Taweel
mortality (Aune et al., 2017). Besides, Abd El-Razik et al. (2013) iden­ et al. (2017) who stated that the supplemented Kariesh cheese by parsley
tified an essential source of calcium in dairy products as balanced diet has low fat and high protein content than control. In addition, Rafiq and
and a great source of protein as well as other nutrients. Ghosh (2017a) found the same observation for decreasing fat and
Functional dairy products became a key factor for increasing con­ increasing carbohydrate content in processed cheese incorporated with
sumer requested powerful value sales growth in advanced markets, so potato paste. Khider et al. (2017) also reported that the addition of dried
many biotech companies have developed novel dairy products as func­ mushroom increased both of the protein and ash contents in resultant
tional Foods by adding bio-functional activities to human Health and processed cheese. Too, our data increased in protein, carbohydrate and
acceptance to consumers (Swensson et al., 2017). There is a trend to find dietary fiber due to the high mushroom in these components (Kaur,
new sources of dietary fiber as food ingredients for the food industry. 2018).
The importance of food fibers has led to the development of a large and
potential market for fiber-rich products and ingredients, due to their 3.2. Effect of cold storage on the physic-chemical, rheological, textural
physiological properties. Although both the addition of mushrooms and and organoleptic attributes of FPC samples using vegetables powder blend
tomato extracts were seen to impart enhanced Health benefits to pro­
cessed cheese, the mushroom-supplemented cheeses had increased The changes in pH values and chemical composition, rheological,
levels of both lipolytic and proteolytic bacteria than the control cheese textural and organoleptic characterizations of FPC samples using vege­
during storage (Khider et al., 2017). Besides, Mushrooms are considered tables powder blend as fresh and within three months of cold storages
vegetables and calculated as such in nutritional evaluation, have most of 5±1 ◦ C were investigated.
the plant food benefits, a good source of fiber, minerals, especially K and
low energy, sugars and fat. It also has Health effects similar to other 3.2.1. Effect of cold storage period on the pH values and chemical
plant Foods, owing reduce cardiometabolic disease (Dragsted, 2019). compositions
The pH values and chemical composition (TS, TP, SN, ash, salt,
TVFA, total carbohydrate and fiber contents) of FPC samples with dried
3.1. The pH values and chemical characterizations of FPC samples using vegetables blend concentrations during storage are presented in Fig. 1
vegetables powder blend (a–i). It was clear that the pH values in all formulations cheeses during
the storage period were very slightly increased by increasing the vege­
The pH values and chemical composition (TS, TP, ash, salt, total tables blend ratios; it had slightly lower values than fresh one and
carbohydrate and fiber contents) of FPC samples with various vegetables slightly higher than control samples up to 3 months at refrigerator
powder blend concentrations are presented in Table 3. It was clear that temperature, this may be due to the fermentation of lactose during
the pH values of FPC samples had a significant increase (P ≤ 0.05) only storage period and emulsifying salts action. In the same line, the total
at the highest ratios of adding mixture (7.5 and 10%), this may be due to carbohydrate contents took the same direction.
the high pH values of added vegetables blend. Regarding TS, TP, SN, ash and fiber values revealed that had a lower

4
E.S.A. Farahat et al.
Fig. 1. (a–i). Changes in the pH values and some chemical composition of FPC samples using vegetables powder blend during storage.
content in control samples than all FPC samples using vegetables blend,
these components were gradually increased by increasing the added
ratios, and during the storage period progressed for all cheese samples,
especially at the end of three months. These increases were greatly with
fortified highest ratios (7.5 and 10%) for all these components exception
in ash level had low levels. This may be that adding dried vegetables
blend (i.e. mushroom, bean, pea and squash) increased protein, ash,
5
Food Bioscience 42 (2021) 101128
fiber and carbohydrates contents. In contrast, the TVFA was decreased
by increasing the vegetables blend ratios, it had slightly higher values
than fresh one and slightly lower than control samples up to 3 months at
refrigerator temperature. However, the salt content were mostly fixed in
all samples where little or no changes. Concerning these obtained ob­
servations in chemical compositions at the cold storage period, may be
attributed to the functional food ingredients in the mushroom are
E.S.A. Farahat et al. Food Bioscience 42 (2021) 101128

dietary fiber, poly-USFA, proteins, peptides, amino acids, keto acids,

minerals, vitamins and other antioxidants (glutathione, selenium, etc.)
(Chioza, 2014; Sadler, 2003). Furthermore, the mushroom is not only
valuable food (as functional Foods) but contain some useful chemical
components and its biological effects (high level and valuable protein
but low fat contents) (Jahan & Singh, 2019; Vetter, 2019). Wherever,
Talbot-Walsh et al. (2018) reviewed that the processed cheese with
increased Health benefits was of great importance to manufacturers,
with reducing salt and fat levels. More recently, Mohamed et al. (2020)
told that the processed cheese using Spirulina powder (S. maxima) has a
good physic-chemical composition and free radical scavenging proper­
ties, where 1 or 2% ratios were more acceptable than those of 3%.

3.2.2. Effect of cold storage period on the rheological properties

(penetration, melting and oil separation) of FPC samples using vegetables
powder blend
The rheological properties including these three parameters (pene­
tration readings, melt index and oil separation), where a penetration test
offers a good alternative to assess consistency when no product will
flow, and the penetration depth was recorded of penetrometer readings
in related inversely to the firmness of cheese samples. While the melt
flow index is a measure of the ease of flow of the melt of a thermoplastic
polymer, which is defined as the mass of polymer in grams, flowing in
10 min through a capillary of a specific. However, the oiling off property
of cheese, also called the oil separation, free oil formation or fat leakage,
is the separation of liquid fat from the melted cheese body into oil
pockets, particularly at the cheese surface. Fig. 2(a–c) shows the impact
cold storage at 5±1 ◦ C on the rheological properties (penetrometer
readings, melting index and oiling off) of processed cheese samples.
Noticeably detected in the same figure that both the penetrometer
readings and melting index were gradually decreased until the end of
three months in all formulations with increase both of vegetables blend
ratio and progressed storage period. However, in the opposite trend for
oiling off, it gradually increased with each increase add blend ratio or
storage period.

3.2.2.1. Penetration values. It is very much like a pressure test by one

key difference, the penetrometer probe is typically much smaller than
the sample being tested and passes completely through a sample and is a
very useful test in bite simulation or in comparative analysis. The change
of penetration values on fresh and during storage at refrigerator
(5±1 ◦ C) in Fig. 2(a). It showed that it gradually decreased up to end
three months in all formulations with increase in both vegetables blend
fortification ratio and progressed storage period. Penetrometer reading
is inversely related to the cheese firmness and leads to softening body,
Fig. 2. (a–c). Changes in some physical properties of FPC samples using veg­
which may be due to increase the water binding capacity that led to
etables powder blend during storage.
increase water holding capacity and the emulsification of the fat glob­
ules (Abd El-Salam et al., 1997; Mohamed et al., 2013). Also, this could
values when fresh and during storage. The melting index of all formu­
be attributed to the protein nature in the formula with the affinity to low
lations even control tended to decrease as the storage period prolonged.
and degradation changes in chemical composition of the product during
The changes in meltability values of stored samples could be due to the
storage, which led to high SN and increase in cheese flow (Azzam, 2007;
changes occurred in chemical properties of processed spread cheese such
Younis, 1989). Our data obtained are harmony with Abd-Rabou et al.,
as pH, protein state, emulsifying salts and the slight decrease of moisture
2005; Awad & Salama, 2010a,b; Awad et al., 2014; Awad, 2003;
content. Moreover, the soft texture of the processed cheese together
Mehanna et al., 2017; Mohamed & Hussein, 2017; Mohamed et al.,
could also increase the meltability (Abd El-Hamid et al., 2002; Amer
2011; Tohamy et al., 2019.
et al., 2010; Mehanna et al., 2017; Mohamed, 2004). Our data are in
accordingly with Awad et al., 2014; Mohamed et al., 2011; Mohamed &
3.2.2.2. Melting index. Meltability is an important character, which
Hussein, 2017. But Tohamy et al. (2018) stated that the opposite trend of
determines to a great extent, the quality of cheese, it is a functional
melting index, it has gradually increased with increase either the forti­
feature that closely reflects the functional quality of cheese and is
fication ratio or the storage period.
dictated by the consumer requirements. The qualities of cheese melting
are related to its ability into melt for uniformly, homogenous and
3.2.2.3. Oil separation index. Fig. 2(c) displayed that there was a
smooth consistency without becoming watery and releasing oil. The
gradually increased of oil separation with increasing vegetables blend
same trend of penetrometer probe was observed for melting index (Fig. 2
ratios on all FPC samples during cold storage up to three months. Oil
(b)), showed that melting index of FPC samples gradually decreased
separation index of stored samples increased with prolonging the stor­
with increasing vegetables blend ratio, while control was the highest
age period. Furthermore, the data indicated that control cheese recorded

6
E.S.A. Farahat et al. Food Bioscience 42 (2021) 101128

a lowest fat separation index compared to samples containing vegetables

blend either when fresh or during storage, where F1 had a lowest level
with added 2.5% ratio, while F4 showed the highest level one with 10%
blend.
The formation of free oil is the tendency of liquid fat to separate from
melted cheese and collect in pools or pockets on the cheese surface,
where over free-oil or limited free-oil are deemed serious defects, which
can rise due to reasons variation such as low or too high level of emul­
sifying salts (Meyer, 1973, p. 329). Our obtained findings were in
agreement with Shamsia et al., 2011. While Bachmann, 2001; Hassan
et al., 2007 reported that an increase in oiling off could be due to the
presence proteins other than casein in the processed cheese mixture,
which makes the cheese less capable of keeping the protein inside with
the fat in the emulsion, and this is more likely to take place as the storage
period is increased. Also, this may be due to the changes in pH value and
SN content during storage duration. The oiling off values depend on the
state of fat and protein in the resultant processed cheese emulsion which
can be affected by type and number of raw materials in the base formula,
pH value, cooking time and temperature, these observations are in
agreement with Awad, 2003; Awad & Salama, 2010a,b. Our data are in
accordingly with Awad et al., 2002; 2004; 2014; Mehanna et al., 2017;
Mohamed & Hussein, 2017; Mohamed et al., 2011; Tohamy et al., 2018;
2019.

3.2.3. Effect of cold storage period on the textural profile analysis (TPA) of
FPC samples using vegetables blend
Texture Profile Analysis (TPA) tests were performed for all cheese
samples to evaluate physical characteristics, (relating to the molecular
force in the area of contact between unlike bodies and that acts to unite
them). Where the hardness is a maximum force required to attain a given
deformation during the first compression as Newton (N). While spring­
iness or elasticity is the rate at which a deformed material goes back to
its un-deformed condition after the deforming force is removed or the
height rate recovers after the first compression but before the second one
(mm). The adhesiveness is the property of sticking together or the
joining of surfaces of different compositions (N). Lastly, the firmness is a
maximum force value in the first pressing section (N). TPA of FPC
samples during storage period is demonstrated in Fig. 3(a–d), it showed
that the increased vegetables blend ratio caused gradually increase their
textural parameters of all processed cheeses with prolong the storage
time. It could be markedly seen that both hardness and adhesiveness of
all fresh and storage cheeses had highest values than both firmness and
springiness (elasticity) respectively. Added vegetables blend increased
the hardness of FPC samples compared to control, where the storage of
cheese increased to more extent the hardness than all texture parame­ Fig. 3. (a–d). The texture profile parameters of FPC samples using vegetables
ters. Control cheese had low protein content due it is mainly casein, powder blend during storage.
while formulated cheese vegetables blend had higher amount of protein
but lower content of casein.
described the influence of addition-dried vegetables blend on the sen­
Our data in textural parameters of cheese explaining could be due to
sory evaluation of processed cheese during the cold storage period,
the difference in the properties of occurring proteins (Fox et al., 2000).
which are considerable an important pointer for consumer potential
Storage FPC causes more increased the hardness values; this might be
preferences. Our results confirmed that all FPC samples were acceptable
due to the less availability of water during the storage period and loss of
attributes, while the best formulations were produced with adding 5 and
texture integrity generated by proteolysis activities, these explanations
2.5% ratios, respectively, where the first (5%) had the highest scores of
are closely with those of El-Attar et al. (2006). Moreover, from the same
all samples examined compared to other ratios. Addition of these plants
figure, it shows that the hardness of FPC samples increased by increase
blend is highly acceptable to the consumer and can contribute to the
vegetables blend ratios; it was greatly increased in all cheese within the
development of novel and safe processed cheese types without affecting
storage period. In the previous same line for the firmness and springiness
the overall quality. Our data were comparable with Khider et al. (2017);
values but low contents, respectively.
Petrovic et al. (2015). It could be concluded that incorporation pro­
cessed cheese using dried vegetables blend was available with accept­
3.2.4. Effect of cold storage period on the organoleptic properties of FPC
able properties.
samples using vegetables blend
Sensory quality includes an assessment of organoleptic qualities or
4. Conclusion
sensory evaluation, involves taste, smell, appearance, texture and other
properties. Sensory analysis (quantitative and descriptive) plays an
A novel dairy product as a healthy and functional processed cheese
important role in the quality control of food products as a function of
using several vegetables powder blend had highly compositional,
processing parameters (Kwok et al., 2000). The data in Fig. 4(a–d)

7
E.S.A. Farahat et al.
Fig. 4. (a–d). Sensory evaluation of FPC samples using vegetables powder
blend during storage.
nutritional and overall acceptability qualities. We concluded that our
data were attained to produce and develop a new dairy product of
processed cheese with Health benefits using these chosen plants plus its
nutritional and functional components that increase Health promotion
as functional Foods. Fortification with vegetables was increased the total
solids, protein, fibers and carbohydrate contents. Additionally, all FPC
samples have gained highly acceptable to consumers and are suitable for
all ages of children and adults, where the ratios of 5 and 7.5% recorded
the best samples. Recommendations should be made on the uses
mushroom and different vegetables as food additives for technological
purposes, which are essential sources of compositional and functional
Foods advance the Health-promoting properties of various dairy
products.
Author contribution statement
All authors contributed for all parts of the manuscript and are
responsible it.
8
Food Bioscience 42 (2021) 101128
Funding sources
The authors in this study did not receive any specific financial
support
Declaration of competing interest
The authors declare that they have no any interests’ conflict.
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