SOME ASPECTS OF MANUFACTURING AND SOME PROPERTIES OF LOW CALORIE ZABADY

Abstract

In part III, fortification of zabady with iron was carried out by adding iron to zabady buffalo's milk. In this respect 3 different sources of iron were used namely ferric ammonium sulphate (FeAS), ferric chloride (FeC) and ferro!--ls sulphate (FeS). Such fortification was done with non-fat zabady (NFZ), low-fat zabady (LFZ) and full-fat zabady (FFZ). Sensory evaluation was firstly taken in mind to assess impact of iron on the organoleptic properties ofNFZ, LFZ' and FFZ. This was followed by determining influence of such fortification on activity of zabady culture during fermentation process and finally on some chemical and rheological properties ofFFZ.

The attained results could be summarized in the following.

A-Sensory evaluation:

1- Fresh and stored NFZ ranked the highest scores for general appearance, firmness, smoothness and wheying-off when prepared from unfortified milk followed by those made with FeAS treatments with decreasing order of20, 40, 60, 80 and I 00 ppm iron respectively.

2•Fresh and stored NFZ ranked the highest scores for all flavours when made from unfortified milk, whereas fortification with FeAS to give 80 and 100 ppm iron showed the lowest scores. This was more pronounced with respect to acid, flat and foreign flavours especially in 100 ppm iron fortified zabady.

3- Fresh and stored unfortified NFZ ranked slightly higher scores for all organoleptic properties evaluated compared to those made from FeC-treated milk. The treated samples had nearly the same scores as affected by iron­ fortification.