دراسة تحسين بعض الخواص الحسية والكيميائية لجبن حليب الصويا المخثّر بخميرة الحمص السائلة

Abstract

This research was conducted in the laboratories of the College of Technical Engineering - Department of Food Technology Engineering during the year 2024. The aim of the research was to study the improvement of some sensory and chemical properties of soy milk cheese through the use of enhancing substances, such as probiotic compounds, bacterial extract, and natural flavoring substances, such as ground nutmeg, thyme, and black cumin.

Soybean milk was prepared and cheese was made using a reference method. Different cheese samples were prepared, and the moisture, fat, and protein contents were determined. The cheese's pH was measured, and sensory tests were conducted on the prepared cheese samples.

The chemical analysis results of the different cheese samples showed. In terms of protein content, the control soy cheese sample was 13.5%, the soy cheese with added probiotic compounds was 13.9%, the soy cheese with added nutmeg was 15.1%, the soy cheese with added thyme was 15.82%, and the cheese with added black cumin was 16.1%.

Chemical analysis of the soy milk cheese sample with added nutmeg revealed a moisture content of (68%), The fat content was (3%), the protein content was (15.1%) and the pH was (3.4). Sensory tests revealed that the soy milk cheese with added ground nutmeg was the best and most acceptable to consumers using the sampling method. The Friedman test value (F_test = 15.31) was greater than the F value (9.32) taken from the table for the number of samples (P = 5) and the number of tasters (J = 14) at a significance level of 0.05. Ground nutmeg is economically less expensive than probiotic compounds and bacterial extracts.