Production of Healthy Functional Soft White Cheese Using Moringa oleifera Oil | Zendy

Fatma A.M. Hassa | Zendy; A.K. Enab | Zendy; Mona A. M. Abd El-Gawad | Zendy; El-Gawad | Zendy; N. S. AbdRabou | Zendy; Hoda S. ElSayed | Zendy; Aboelfetoh M. Abdalla | Zendy

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Production of Healthy Functional Soft White Cheese Using Moringa oleifera Oil

Author(s) -

Fatma A.M. Hassa,

A.K. Enab,

Mona A. M. Abd El-Gawad,

El-Gawad,

N. S. AbdRabou,

Hoda S. ElSayed,

Aboelfetoh M. Abdalla

Publication year - 2018

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2018.394.400

Subject(s) - moringa , food science , flavor , sunflower oil , peroxide value , chemistry , oleic acid , fatty acid , thiobarbituric acid , antioxidant , lipid peroxidation , biochemistry

Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of study was the feasibility of using Moringa oleifera oil in manufacture of cheese compared with other oils (olive, sun flower) and the effect of using Moringa oleifera oil in chemically; organoleptically and microbial content in cheese.

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