Novel Processed Cheese Production Using Lycopene Oil Obtained By Green-Extraction Technique of Tomato Peels Waste

Abstract

Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects of partial substitution of butter by lycopene oil at ratio of 25%, 50%, and 75% were evaluated, in comparison with cheeses produced only with butter. The substitution of butter by lycopene oil increased dry matter, ash, lycopene content, antioxidant activity, meltability and sensorial characteristics of processed cheese. While, the firmness value was decreased with increasing level of incorporated lycopene oil. The present study displays that the substitution of butter by lycopene oil obtained by green-extraction technique of tomato peels waste in processed cheese can be used as a substitute process for decreasing saturated fats in dairy products with keeping other desired characteristics of the product.