Effect of Quinoa (Chenopodium quinoa) Flour on the Production and Quality of Low-Fat Camel Milk Processed Cheese Spread

Background and objective: Camel milk has nutritional and therapeutic properties. Quinoa flour has been incorporated into many kinds of food because of its various nutrients and bio-actives. This study aimed to investigate the effect of using quinoa flour on the properties of low-fat camel milk processed cheese spread (LF-CMPCS) made from fermented retentate camel milk as a camel cheese base.

Materials and methods: Quinoa flour was used to substitute 1, 3 and 5% of the camel cheese base made with Ras cheese. The resultant cheeses were analyzed for several parameters. Such as physiochemical, texture properties, antioxidant activity, fatty acids, microstructure and organoleptic properties as fresh and during storage period at 5±1°C for 3 months. The data were analyzed by ANOVA using the SPSS computer program.

Results: Total solids, protein, fat/dry matter and soluble nitrogen decreased significantly while the fiber, carbohydrates and pH values increased significantly. Meltability value of LF-CMPCS significantly decreased. The results indicated that the hardness increased significantly with the increase in the addition of quinoa flour. The fatty acid profile indicated a significant increase in oleic acid (18:1), linoleic acid (18:2), linolenic (18:3) and eicosenoic (20:1) with the increase of quinoa flour. Scanning electron microscopy (SEM) images showed the presence of quinoa flour in the space within the casein particle network.

Conclusion: It could be concluded that the addition of quinoa flour to camel cheese (up to 3%) can improve the chemical, sensory and microstructure and texture properties of LF CMPCS camel milk cheese without altering the quality of the product.