UTILIZATION OF MAIZE GERM CAKE AS A NUTRITIONAL AND FUNCTIONAL INGREDIENT IN PROCESSED CHEESE

Abstract

The present study was conducted to investigate the effect of partially incorporating maize germ cake flour (MGC) in the formula of processed cheese on the physicochemical, textural, microstructure, and sensory properties of the final product. The processed cheese was prepared with the addition of MGC at a ratio of 1, 2, 3, and 4%, and then stored at 4 °C for 60 days. The results found that the MGC contains a higher protein, starch, and dietary fiber, as well as higher antioxidant activity. The dry matter % (DM %), protein %, and ash% of processed cheese significantly increased with increasing MGC amount, while the fat % and pH value significantly decreased. The textural and microstructural properties of processed cheese were enhanced by the addition of maize germ cake. The best sensory evaluation was found with control samples followed by processed cheese samples containing 1 and 2% MGC, while the lowest sensory degrees were observed with 4% MGC. This study recommends the use of MGC as a low-cost, nutritional, and functional ingredient at a ratio of 1 and 2% in the preparation of processed cheese.

Keywords

• processed cheese
• maize germ
• microstructure
• texture
• antioxidants