Cress Seed (Lepidium sativum) Role in the healthy Processed Spread Cheese and Its Anti-Diabetic Activity

The present study dealt with utilization of cress seeds (Lepidium sativum) in the manufacture of processed spread cheese, instead of emulsifying salt. Cress seed have also health promoting properties especially lowering glucose ratios. Cress seeds powder were prepared and added with the ingredients during manufacture of processed spread cheese at levels of six ratios (0.05, 1.5, 2.5, 3.5, 4.5 and 5.5%) compared with control (3% commercial emulsifying salt). The chemical, physical, microbiology and organoleptic properties of resultant samples were evaluated. Data revealed that processed spread cheese sample fortified with 3.5% cress seeds was the best either when fresh or during storage (8±2ºC for 3 months) and they had acceptable properties. Microstructure of processed cheese spread samples were also conducted. From nutritional view, processed cheese spread samples fortified with 3.5% cress seeds were used for feeding Adult male albino rats to study their effect on plasma glucose level. Obtained data indicated that the glucose level in plasma was significantly decreased (P<0.01) compared with the diabetic group. Data revealed that using of 3.5% cress seeds as a natural emulsifier agent succeed in prepare acceptable processed spread cheese sample and led to decrease plasma glucose level in Adult male albino rats.