Hala M. Byoumi’s research while affiliated with National Research Center, Egypt and other places

Background and Objective: The study was utilized of different (green, yellow and red) Bell Pepper Juice (BPJ) in preparing of Processed Cheese Spread (PCS) to improve its organoleptic, nutritional and functional properties. Methodology: The BPJ was added to base blend at the levels of 20%. The prepared samples were analyzed for chemical, physical, microbiological and sensory properties. Results: Processed Cheese Spreads (PCSs) were analysis after fortification with BPJ and processing. The vitamins content (A, E, K, D, C and B6) was significantly higher in PCSs incorporation of BPJ, also nicotinic acid, thiamin, riboflavin and folic acid content was significantly increased in cheese spread containing 20% BPJ compared with control or unfortified PCSs. Furthermore, the total phenol compounds and residual scaving activity content were significantly higher in cheese spread containing 20% of BPJ. No significant change was observed in the chemical and physical composition of PCSs made with and without incorporation of BPJ. Conclusion: In general, organoleptic grade of the PCSs made with 20% of different BPJ were better among the other treatments. Using of BPJ in PCS makes this dairy product useful as a healthy and a functional food.