The Effect of Adding Ginger Powder on the Physical, Chemical, and Sensory Properties of Soft Cheese

Background: The interest in adding natural functional ingredients into dairy products grows due to consumer interest in clean-label healthy foods. Ginger (Zingiber officinale) enjoys a wide recognition because of its antioxidant, antimicrobial, anti-inflammatory properties. Studies on including ginger in dairy products are quite limited and an area that has not gotten the attention of consumers is soft cheese. Objective: The aim was to measure the outcome of the addition of ginger powder at the levels of 0%, 0.5%, 1%, 1.5% and 2% on the physical, chemical and sensory properties of soft cheese. Methods: Soft cheese was prepared from pasteurized cow’s milk plus ginger powder at the prescribed concentration. In the course of its physical analysis, the study measured moisture content, texture hardness, and color characteristics (L, a, b). The main chemical determination in this study were: pH, titratable acidity, fat content and protein proportion. A 9-rated hedonic scale was used to evaluate flavor, aroma, texture, appearance, and overall acceptability of cheese samples whose taste were assessed by panel of 15 trained judges. Results: Concentration of ginger in the recipe produced reduced moisture and pH with increased titratable acidity and protein levels (p < 0.05). The addition of more ginger resulted in an enhanced texture hardness of the cheese giving a firmer whole body. Lightness reduction and yellow shift observed in color analysis was quite a true reflection of the natural pigmentation of ginger powder. The sensory assessment indicated that the addition of ginger, at levels of 1%, had increased the perception of flavor, aroma and texture with higher levels of ginger leading to deterioration with the 2% resulting in the lowest acceptability score. Conclusion: At 1% concentration at ginger powder levels, soft cheese promises better nutrition and sensory benefits without spoiling the appetite of consumers. Excessive usage of ginger at 1.5 % to 2 % levels adversely affects sensory characteristics and underscores the need for careful formulation methods. According to findings, ginger powder is a useful, natural ingredient for soft cheese and there is potential for further study as to its antimicrobial and shelf-life qualities.