THE EFFECT OF MUSHROOM (AGARICUS BISPORUS) POWDER ON THE SENSORY PROPERTIES OF SOFT CHEESE AND PROLONGING ITS SHELF LIFE.

Abstract

The current study aimed to study the impact of adding various concentrations of Agaricus bisporus mushroom to soft cheese maintaining and improving nutritional and sensory characteristics for more than 14 days of storage. The mushroom powder was added to soft cheese treatment as: (T 2, T 3, T4, T5 and T1 at 0.7%, 0.9 %, 1.1 %, 1.3 % and control treatment respectively. The chemical composition of soft cheese was estimated during storage periods For (0, 3, 6, 9, 12, 15) days of storage. The results showed that the highest concentration of the mushroom powder added to soft cheese had the lowest content of protein, fat, and ash, as 23.78, 5.00, and 26.34 on zero time, respectively. The nutritional value was maintainned via the different concentrations when added to the soft cheese after 14 days of storage period. The results showed the highest concentration of mushroom powder in soft cheese had high content of ash, fat, and protein sush as 4.7, 26.2, and 23.0, respectively, but it was contained the lowest moisture containt around 43.02%. In general, the T 1 treatment showed the highest values ​​of the sensory evaluation in  flavour, general acceptance, consistency of texture, and general acceptance,  was  99.1 degrees of total score , but sample did not evaluation after 9 days due to spoilage, while the T 5 treatment  showed the highest concentration of  mushroom powder was  92.7 degrees of total score on the 15th day of Storage.