Evaluation of Nutritional value and Quality Properties of Domiati Soft Cheese Fortified with Okra Seed Flour

This study aimed to investigate the impact of fortifying Domiati soft cheese (DSC) with (OSF), as a wide acceptable dairy product by many consumers. Okra seed flour, recognized for its richness in protein, lipid, minerals (Na, ...), antioxidants that fight free radicals in the body and have a cholesterol-lowering effect. OSF was incorporated into DSC at varying concentrations of 0.5, 1.0, 1.5 and 2% and a control without OSF. Results revealed that fortification enhanced the protein, fat, ash, soluble nitrogen, T. solids and T. carbohydrates content of the cheese by up to 2% (OSF) with significant increase in comparing to the control sample. A higher content of the analyzed minerals (Na, ..)also was achieved. Acidity and TVFA of the cheese treatments increased by increasing the added OSF ratio. Irregularly, the pH, Free HMF and Potential HMF values showed insignificant decrease compared to the control samples. Meanwhile, there was insignificant increase with the control sample after 10 days of cold storage (4±20C) in TBC and Molds &yeasts but significant increase in the spychrotrophics group. Regularly, all treatments showed insignificant increase at the end of cold storage at the level of all microbial studied groups including the spychrotrophics group. Results obtained by the panelists revealed that the control DMS sample gave the highest score for appearance flowed by the treatment T1 containing 0.5% OSF. Meanwhile, T2, (1% OSF), registered the highest score for flavor, Body & Texture and overall acceptability.