study of producing cheese enriched with Elaeagnus angustifolia powder and examining its characteristics

Subject Areas : Plan

Shahrokh Shabani ¹ , R. Azizi nejad ² , Barmak Mosalli ³

1 - ISLAMIC AZAD UNIVERSITYSCIENCE AND RESEARCH BRANCHFaculty of Agricultural Sciences Department of Food Industry
2 - استادیار دانشکده کشاورزی و منابع طبیعی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - ISLAMIC AZAD UNIVERSITYSCIENCE AND RESEARCH BRANCHFaculty of Agricultural Sciences Department of Food Industry, Tehran, Iran

Received: 2023-05-26 Accepted : 2025-03-12 Published : 2025-03-05

Keywords: beneficial food , cheese, Elaeagnus angustifolia powder , osteoporosis diseas,

Abstract :

The fruit of the Elaeagnus angustifolia plant has antioxidant activities and can improve the longevity of food systems. Elaeagnus angustifolia contains a wide range of various beneficial and therapeutic food compounds and due to its high calcium content, it prevents bone and joint problems. It also has a strong antimicrobial property, preventing the growth of bacteria and microorganisms, and its powder can be used as a raw material in the production of dairy products such as cheese to produce a better quality and nutritious product and create diversity in products and produce a more profitable product. In this study, the effect of adding Elaeagnus angustifolia, which was made from all three parts of the skin, flesh, and seed, at different levels (5, 10, 15, 20, 25, 30, 35, 40, 45% based on weight) and a control sample on the physicochemical, sensory, and microbiological properties of cheese was investigated during different days of the ripening and storage period. The results showed that adding Elaeagnus angustifolia to cheese had a significant effect on the physicochemical, sensory, and microbiological properties of the cheese during the ripening and storage period. The sensory evaluation of the treated cheeses showed that the samples with 15-20% Elaeagnus angustifolia had the highest score for color, taste, and overall acceptability. The addition of Elaeagnus angustifolia also reduced the number of bacteria and microorganisms in the cheese samples.