Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.

The present study investigated the effect of varying concentrations of olive fruit paste on the physicochemical characteristics, antioxidant potential, shelf stability, and sensory evaluation of Cheddar cheese during storage (0-2 months, 4°C). Olive fruit paste was incorporated at different percentages (0%, 1.5%, 3%, 4.5%, and 6%), whereas date fruit paste (6%) was also added in all the treatments except T0- (without olive fruit paste and date fruit paste). The pH, ash content (%), titratable acidity (%), crude fiber (%), fat content (%), and moisture content (%) of Cheddar cheese showed significant (p < 0.05) variations among the treatments during storage. Freshly prepared Cheddar cheese supplemented with 6% olive fruit paste (T4) showed the highest phenolic contents (442.47 mg/100 g GAE), total flavonoid contents (189.13 mg/100 g QE), DPPH activity (792.73 mg/100 g AAE), and FRAP activity (405.27 mg/100 g AAE). The antioxidant potential of all prepared Cheddar cheeses increased up to the 1st month of storage and then decreased after 2 months. Cheddar cheese supplemented with olive fruit paste showed a decreasing trend of total phenolics, total flavonoids, FRAP activity, and DPPH activity, whereas control cheese samples (without olive fruit paste, T0- and T0+) showed an increasing trend of antioxidant potential throughout the storage (0-2 months). The maximum total plate counts (2.2 × 104 CFU/g) and Y&M counts (1.2 × 101 CFU/g) were found in T0+ (control cheese), whereas the minimum TPC (1.72 × 104 CFU/g) and Y&M counts (6.6 × 101 CFU/g) were also observed in T0- after 2 months of storage. Furthermore, the sensorial properties of Cheddar cheese regarding appearance, texture, and overall acceptability decreased with the addition of olive fruit paste, whereas the flavor of Cheddar cheese was enhanced after supplementation with olive fruit paste. Based on the findings, it was concluded that freshly prepared Cheddar cheese supplemented with olive fruit paste would be nutritious and healthy due to greater antioxidant activity compared with the control cheese samples (without olive fruit paste, T0- and T0+). Antioxidant potential, shelf stability, and sensorial quality of Cheddar cheese supplemented with olive fruit paste decreased after 2 months of storage period.