Abstract:

In this study, six types of peanut cheese were produced as one is a control example. In the control group prepared peanut cheese samples have not been added fruit, and the other five cheese bottles have been processed in the cheese by adding raw, red, black wheat, brown and antipest, which have become a powder of 3% compared to the other five cheese bottles. Produced cheese was observed to be matured for a period of 3 months at 7±1°C by empty packaging, with the samples taken from cheese in the 3, 30, 60 and 90 days of maturity with the color values of L, a and b and flexibility, hardness, elasticity, scratch, internal adhesion, external adhesion and scratchability textural analyses. The results were statistically compared in terms of the sort of cheese and the time of maturity. There were no significant differences in the cheese varieties in the values of the external liability, flexibility, elasticity parameters of the texture profile analysis (P>0.05). But significant differences in flexibility values have been detected in terms of time of maturity (P<0.05). As a result of the sensual assessment by panelists, mature cheese gained more pleasure than fresh cheese. Furthermore, the cheese variety has been found to be in the forefront as likes compared to the check sample of red and black extra samples.