Substitution of NaCl with Suaeda aegyptiaca extract as a source of healthy salt in formulation of Iranian ultrafiltered white cheese

Suaeda aegyptiaca is a halophyte plant native to salty coastal areas of Persian Gulf. The present research was aimed to reduce the sodium chloride content of ultrafiltration (UF) Iranian white cheese through its enrichment with powder or extract of Suaeda aegyptiaca as a rich source of healthy salts. Iranian UF white cheeses incorporated with different levels of powder (1.5% powder and 1.5% sodium chloride; 2% powder and 1% sodium chloride) or extract (0.25% extract and 2% sodium chloride) of Suaeda aegyptiaca were investigated for physicochemical, textural and organoleptic properties over a 2-month storage period (3, 20 and 60 day) in comparison with control sample (without powder or extract and containing 3% sodium chloride). The cheese samples all experienced a significant reduction in dry matter content and pH during storage ( ). The results demonstrated that fortified cheese samples had significantly lower salt content than control sample at the same storage days except for the sample containing 2% powder which showed no significant difference compared to control sample ( ). Generally, the instrumental texture parameters of experimental cheeses increased during after first 20 day of storage and decreased by the end of storing period; however, the changes of control sample for most textural characteristics did not reach statistical significance ( ). The consumer test revealed that the desirability of flavor, odor and appearance of all experimental cheeses were adversely affected with storage time. Furthermore, the sample enriched with 2% powder of Suaeda aegyptiaca was appreciated least among experimental cheeses by sensory panel. It was generally concluded that Iranian UF white cheese containing 0.25% extract and 2% sodium chloride is the best sample in terms of most examined attributes comparing to control sample.