The effect of thyme, moringa, quinoa, black seed and coriander seed powders on the physicochemical and antioxidant properties of cheese

Document Type : Research Paper


1 Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.

2 Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

3 MSc Student of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

4 BSc Student of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.



Introduction: The food industry is faced with a great demand to produce new products that meet consumer needs for a healthy lifestyle. Thus, functional foods enriched with plant materials play an important role in this field. Therefore, this study investigated the effect of different plant powders (thyme, moringa, quinoa, black seed and coriander seeds) on physicochemical, antioxidant and microbial properties of cheese.
Materials and Methods: Plant powders were added to cheese at 0.5, 1 and 1.5% concentrations. Cheese samples were subjected to sensory evaluation, followed by tests concerned with acidity, pH, moisture content, L*, a* and b*color factors, phenolic contents, antioxidant activity, total bacterial and mold and yeast counts.
Results: The highest acidity was related to the control sample and the lowest acidity was observed in the samples containing thyme, black seed, quinoa and coriander seed powders. The highest amount of moisture was related to treatment containing moringa and the lowest amount was observed in control. By adding powders to cheese, L* decreased and a* and b* increased as compared to control. The highest amount of total phenolic compounds and antiradical activity was related to sample containing quinoa and the lowest amount was related to control. Samples containing plant powders had lower total bacterial, mold and yeast counts than control.
Conclusion: The addition of plant powders to cheese improved physicochemical and increased antioxidant properties, and reduced microbial population, and the use of these plant powders is recommended to create diversity and produce products with high nutritional value.


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