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Effect of Addition of Garlic and Ginger Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese

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dc.contributor.author Mohammed, Sara Mohammed Eisa
dc.date.accessioned 2018-08-02T08:38:11Z
dc.date.available 2018-08-02T08:38:11Z
dc.date.issued 2017-12-21
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/1131
dc.description A Dissertation Submitted to the University of Gezira in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Science in Food Science Department of Food Engineering and Technology Faculty of Engineering and Technology December 2017 en_US
dc.description.abstract Garlic and ginger are important spices used for many reasons in the world particularly Sudan. Ginger is used daily as a flavor in tea and coffee, while the garlic is used in food cooking. Most of the volatile compounds are considered good sources for the antioxidants and antimicrobial materials. The aim of this study is to investigate physicochemical, microbiological and sensory properties of white cheese made from different levels of garlic and ginger powder. Cheese samples were processed by adding garlic and ginger powder at 0, 2, 4 and 6% by weight concentration. Standard methods were used in this research to determine the physiochemical, microbiological and sensory properties of all cheese samples. The results of proximate analysis indicated the highest moisture content in the control was 45.10% and the lowest one is in 6% garlic was (36.77%). The protein content of cheese processed by using ginger powder were (18.37, 19.25, 19.68%) in 2,4,6% ,respectively, while in cheese processed by using garlic powder were (15.31, 17.06,17.5%) in 2, 4, 6% ,respectively. Statistically, significant differences (p<0.005).The highest fat content in cheese processed by using garlic powder were (25.58, 25.30, 25.18%) in 2, 4, 6% ,respectively, while the cheese processed by using ginger powder had the lowest fat content were (24.16, 23.14, 22.1 %) in 2, 4, 6% ,respectively. The mineral content was statistically, affected (p<0.005) by adding ginger and garlic powder. The ash content was increased by increase of the level of garlic and ginger powder, the highest one in cheese with 6% garlic powder was (4.77%). Titratable acidity and pH were significantly affected (p<0.005) by added garlic and ginger powder. The total solid (T.S) content of cheese sample was increased significantly (p<0.005) by increased garlic and ginger powder, when the highest one was recorded in cheese sample produced by 6% of garlic powder addition (63.23%). The results obtained from the microbiological analysis of cheese samples showed that the lowest counts of yeast and moulds were observed for cheese samples produced by 6% garlic powder. Colifrom bacterial and Salmonella count were not detected in processed cheese by different levels of garlic and ginger powder. The sensory evaluation indicated that all cheese samples were accepted by the panelists with preference to the cheese prepared by addition of garlic powder compared to that prepared by addition of ginger powder. According to the results of this study, it can be recommended that further studies for assessing the antioxidant effect of garlic and ginger powder is important to improve the quality of white cheese. en_US
dc.description.sponsorship Zakaria Ahmed Salih ( Main Supervisor) Azhari Siddeeg Abdelwahab ( Co-supervisor ) en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject Cheese Industry en_US
dc.subject Food Industry en_US
dc.title Effect of Addition of Garlic and Ginger Powder on Physicochemical, Microbiological and Organoleptic Characteristics of White Cheese en_US
dc.type Thesis en_US


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