This study aimed to evaluate the effect of fortifying full-fat and low-fat ricotta cheese with hawthorn powders of different colors (red, orange, and yellow) at 2, 3 and 5 g/100 g on their chemical and quality attributes. The fortification led to minor changes in the chemical composition, with limited increase in acidity and slight decrease in pH values. The fortification significantly increased total phenolics content and antioxidant activity, with red hawthorn at 5 g/100 g showing the highest values in both low-fat (10.05 mg gallic acid equivalent (GAE)/g; 43.8 mmol Trolox equivalent (TE)/g) and full-fat cheeses (13.66 mg GAE/g; 44.3 mmol TE/g). Color measurements indicated that fortification with yellow and orange hawthorn produced desirable L* and b* values, whereas red hawthorn reduced L* and increased a*, leading to a darker appearance. Moderate inclusion levels improved hardness and consistency without compromising softness. Sensory evaluation revealed that yellow hawthorn, especially at 2–3 g/100 g, achieved the highest overall acceptability due to its balanced impact on sensory attributes. Microbial assessments confirmed the stability of all treatments, and the microstructure examination revealed a more cohesive and better bonding structure. These findings demonstrate the potential of hawthorn to serve as effective natural enhancers of the functional and quality of ricotta cheese. • Hawthorn powders enhanced chemical, functional, and sensory quality of ricotta cheese. • Red hawthorn showed the highest phenolics and antioxidant activity in fortified cheese. • Yellow hawthorn enhanced L* and b*, producing a brighter, more appealing color. • Moderate hawthorn levels improved cheese hardness and consistency effectively. • Yellow hawthorn (2–3%) achieved the best color, texture, and overall acceptability.
Rashid et al. (Fri,) studied this question.
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