Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 3 / 2023

El-Sayed, H. A. – Tawfek, M. A. – Ibrahim, O. A.
Quality characteristics of processed cheese with avocado (Persea americana) seed powder
Journal of Food and Nutrition Research, 62, 2023, No. 3, s. 285-296

Osama Ibrahim, Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, 33 Bohouth Street, P.O. 12622, Cairo, Egypt. E-mail:

Original article
Received 30 May 2023; 1st revised 23 July 2023; accepted 24 July 2023; published online 12 September 2023

Summary: Avocado seed powder is a rich source of vitamins, antioxidants and minerals, which could be incorporated in cheese processing. Hence, the aim of the present work was to incorporate it in processed cheese processing where total phenolic compounds (TPC), antioxidant activity and phenolic compounds profile were determined. Moreover, chemical, physical, rheological and organoleptic characteristics of the resulted cheese were investigated. Results showed that avocado seed powder incorporation in processed cheese increased TPC (17–33 g·kg-1, expressed as gallic acid equivalents), antioxidant activity (by 32–42 %), proteins content (by 8–9 %), ash (by 5.9–6.8 %), fibre (0.2–0.3 %), fatty acids (butyric, caprylic, capric, lauric, myristic, myristoleic), minerals (Ca, Zn, Fe, Cu, Mn, P, Mg) and vitamins (A, C, E, B complex). Acidity, melting index and oil separation decreased as avocado seed powder level increased. Thus, avocado seed powder as a functional ingredient could be used in the production of novel spread-type processed cheese with good chemical, rheological and nutritional characteristics, without defects in organoleptic attributes during storage.

Keywords: avocado seeds; antioxidant; processed cheese; quality; shelf life

  (pdf, 494.1 Kb, 126x)