Fennel (Foeniculum vulgare) and Ajwain (Trachyspermum ammi) extracts as potential preservatives in processed cheese

Abstract

 The study was conducted to evaluate the possibility of utilization of fennel and ajwain extracts as natural preservatives in non-dairy ingredient added cheeses. Processed cheese was prepared with non dairy ingredients of potato, peanuts and inulin separately and treated with fennel and ajwain extracts. The level of extract addition was optimized to 1.2% total solids and based on sensory liking, fennel extract was added into potato and inulin added cheeses and ajwain extract was added to peanut added cheese. The effect of these extracts on the sensory, physico-chemical and microbiological characteristics of the non-dairy ingredient added cheese during storage under refrigerated (7-8 °C) conditions was evaluated. No significant (p > 0.05) change was observed in the sensory parameters of all the samples during storage, however the flavour was better maintained in extract added cheeses. A signiï¬cant (p < 0.05) effect was observed on the tyrosine content and free fatty acids as the extract added cheeses exhibited signiï¬cantly (p < 0.05) lower tyrosine and free fatty acid values. Electrophoretic study indicated lower protein degradation in spice extract added samples compared to those without extracts. A signiï¬cant (p < 0.05) effect was also observed on the microbiological characteristics of the products as treated samples showed signiï¬cantly (p < 0.05) lower values for yeast and mold count. Coliforms were not detected throughout the storage period. Fennel and ajwain extracts successfully improved the storage quality of non-dairy ingredient added cheeses and may be commercially exploited as a natural preservative in cheese products.