chemical, and nutritional characteristics of proteins and may also affect sensory properties of food products30. On the other hand, after 1 month of storage, decreasing in AOA levels in control sample, were more than those of fortified samples and levels of AOA in fortified samples were higher than control sample (Tables 6 and 7). Apostolidis et al.16 reported that the antioxidant activities of the herbal-enriched cheeses were significantly (P 0.05) increase during storage (Tables 10 and 11). However, SN of fortified samples significantly increased (P < 0.05) during storage, which indicates that asparagus and tomato powders increased the proteolysis during storage.>