![]() The sensory scores revealed that the control, MS50:50CC and MS30:70CC cheese was above 70% in general acceptability. The correlation results 2 shows that flavonoid correlated positively with DPPH and FRAP assays at R = 0.671, while phenol and ABTS, 2 FRAP correlated negative at R =-0.873. The antinutrient properties revealed 2 that alkaloids, saponin, tannin, phytate and cyanide were far higher in the MS-CC cheese, especially in MS90:10CC formulation which was about 1-9folds when compared to control cheese. ![]() However, Ca, TTA, vitamins A and I 3 B were higher in MS-CC cheese, especially the MS30:70CC formulation. Other physicochemical results showed that Na, Mg, P, K, Fe, Zn and vitamins E, B and B, pH and TS were higher in control cheese than the MS-CC cheese. The proximate results showed that the cheese produced from MS-CC milk had higher concentrations of moisture, protein, fat and fibre, especially in MS90:10CC cheese than the control cheese, which was higher in ash, carbohydrate and energy contents. ![]() The melon seed (MS) and coconut (CC) were purchased at Ubani main market, Umuahia, Abia State in good physiological condition and processed according to standard methods. This work evaluated the physicochemical composition, antioxidant profile and sensory scores of melon seed-coconut (MS-CC) cheese formulated at the ratio of MS-CC milk: 90:10, 70: 30, 50:50, 70:30 with 100% cow milk (CM) as the control.
0 Comments
Leave a Reply. |