Vol. 12, Issue 3 (2023)

The present study was carried out to evaluate the compatibility of different spices as an additive in Cream cheese. Cream cheese had 0.5% of nine different spices- mace, nutmeg, cumin, coriander, mustard, pepper, cinnamon, clove, and fenugreek were added to it. The 0.5% of cumin, pepper, coriander, and cinnamon added to the Cream cheese samples provided satisfactory results in terms of flavour and overall sensory acceptability. Using the Folin-Ciocalteu method and the DPPH assay, the total phenolic content and antioxidant potential of cheese samples were evaluated. Cream cheese samples that included spices had higher levels of total phenolic content and DPPH radical scavenging activity than the control cheese sample.