Studying the effect of lactoferrin on some sensory attributes and properties Cream stored for 21 days
DOI:
https://doi.org/10.56286/1wacvv82Keywords:
lactoferrin,organoleptic qualities, properties of creamAbstract
The study included determining the effectiveness of lactoferrin at concentrations (0, 3, 6, 12) mg/ml over extending the storage period of cream (0, 7, 14, 21) days. The cream was manufactured, and was fortified with lactoferrin, after which (peroxide number, viscosity, pH, sensory evaluation) of the cream was estimated and in a storage period of (0, 7, 14, 21) days of storage at a temperature of 5 C?, The results show that the peroxide number increases with the increase in storage time, the results reached (6.32, 6.25, 6.23, 6.14) mEq O2/g fat at a concentration of (0, 3, 6, 12) mg/ml respectively on the first day. The results of the viscosity showed a slight increase in viscosity in the first period of storage and then usually decreased viscosity. As for the PH, where it was in the first storage PH of the comparison sample, 6.73. At the end of storage, it reached 5.92. The storage period led to a change in taste and flavor. On the first day of manufacturing, the product received taste evaluation scores of (9.0, 8.3, 9.3, 8.6) for concentrations of (0, 3, 6, 12) mg/ml, respectively, and at the end of the storage period the product obtained grades (7.6, 8.0, 8.6, 8.6) for concentrations (0, 3, 6, 12) mg/ml respectively for taste grades, and in terms of flavor, no noticeable changes occurred, while the effect of adding Lactoferrin changes the color of the product.
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