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标题：Prolonged Shelf Life of Sour Cream by Adding Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO)
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作者：Aida S. Salem ; Wafaa M. Salama ; Wahed A. Ragab 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2015
卷号：10
期号：2
页码：58-67
DOI：10.3923/ajft.2015.58.67
出版社：Academic Journals Inc., USA
摘要：Sour cream is a widely popular acidified dairy product. It has a limited shelf life and strict hygiene and safety of the product. The objective of this study was to improve the quality of sour cream and prolonged the shelf life. Moringa oleifera Leaves Extract (MOLE) or Moringa oleifera Oil (MOO) were added to sour cream at concentrations 600, 800 and 1000 ppm. Subsequently, the chemical, microbiological and organoleptic properties of sour cream dairy storage 4 week at 5±1°C were determined. The results indicated that addition of MOLE and MOO at all levels has remarkable effect on TS, fat, total protein and lactose. The acidity content increased with increasing the level of MOLE while it decreased with increasing level of MOO. Acidity increased gradually in all treatments during storage period. Peroxide Value (PV) in sour cream samples as affected by addition of MOLE and MOO at different levels. Sour cream fortified with MOO exhibited lowest PV than sour cream fortified with MOLE. The results indicated that TC decreased with advanced storage period in all treatments of sour cream fortified with MOLE and MOO than control. Lipolytic and proteolytic bacteria, yeast and mould were not detected in sour cream fortified with MOLE and MOO. All sour cream made with MOLE and MOO had acceptable flavor, body and texture and appearance during storage period. It can be concluded that, the use MOLE and MOO as a sour cream preservative leads to improve microbial stability had no negative effect on all the parameters evaluated hence, higher sensory acceptability as well as improve shelf life of sour cream.