摘要：In the present study it was possible to use black rice powder as fortified of soft cheese. Black rice powder contained rich amount of antioxidants (anthocyanins, total phenols and total flavonoids), protein, crude fiber, total carbohydrates and minerals. Soft cheese was made from buffalos milk using 5, 10 and 15% black rice powder. The soft cheese control and their treatments were stored for 60 days. The results showed that the black rice powder contained total protein, 9.72%, anthocyanins (4874.8 mg cy-3-glc/100 gm dray weight), total phenols (695.4 mg GAE/100 g dray weight), total flavonoids (112.6 mg quarstine/100 g dray weight) and DPPH (76.85%). Buffalos milk contained protein 4.25% and fat 6.32%, while milk powder contained protein 28.3% and fat 36.1%. Total protein, fat, pH and salt reduced of soft cheese produce, while crude fiber, ash, total carbohydrates, acidity were increasing. While, anthocyanins, total phenols, total flavonoids and DPPH were 663.5, 71.3, 19.2 and 12.5, respectively) after 60 days at level 15% black rice powder. Soft cheese yield was increased at level 15% black rice powder to rate 8% compared with control cheese. Synersis was decreased at level adding 15% to 568 mL/1000 g compared with control cheese 600 mL/1000 g. Texture profile analysis parameters (firmness, cohesiveness, gumminess, chewiness and springiness) were decreased, while the resilience parameter was increasing during the storage periods. Total Bacterial Count (TBC) was detectable, during storage periods. Yeast and moulds were not detectable at zero time and detectable in control product, but not detectable in the other treatments during storage periods (20 and 40 days), while yeast and moulds were detectable after storage 60 days of control and their treatments. Sensory evaluation of soft cheese fortified with 5% black rice powder had the highest score of overall acceptability in the different periods of storage. Finally, the study indicated that possibility to produce healthy soft cheese fortified 5% black rice powder.
