| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,168 |
| تعداد مقالات | 35,197 |
| تعداد مشاهده مقاله | 50,943,726 |
| تعداد دریافت فایل اصل مقاله | 90,948,885 |
تاثیر ایزوله پروتئین سویا و پودر جوانه یولاف بر برخی ویژگی های کیفی و بافتی پنیر فتای تهیه شده به روش whey-less | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 11، دوره 21، شماره 2 - شماره پیاپی 73، دی 1401، صفحه 135-150 اصل مقاله (601.26 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.356910.1321 | ||
| نویسندگان | ||
| رضا حبیبی1؛ اصغر خسروشاهی2؛ لیلا روفه گری نژاد3؛ شهین زمردی* 4؛ نارملا آصفی1 | ||
| 1گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران | ||
| 2گروه علوم و صنایع غذایی دانشگاه ارومیه | ||
| 3دانشیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد تبریز | ||
| 4دانشیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، | ||
| چکیده | ||
| تاثیر ایزولۀ پروتئین سویا (SPI) و پودر جوانۀ یولاف (OGP) بر برخی از ویژگیهای پنیر فتای بدون آب پنیر بررسی شد. در این بررسی، 6 تیمار مختلف تهیه شد که در آنها بخشی از کنسانتره پروتئین شیر (MPC) و شیر خشک بدون چربی (SMP) با نسبتهای مختلف SPI و OGP (0:0، 3.3: 6.7، 5:5، 10:0، 0:10و 6.7:3.3 درصد) جایگزین گردید. نتایج بررسیها نشان داد که رطوبت، پروتئین و اسیدیتۀ نمونهها با افزایش SPI به ترتیب 8.8، 25.2 و 6.8 درصد افزایش، اما با افزایش OGP به ترتیب 1.9، 26 و 18.7 درصد کاهش پیدا کرد. با افزایش SPI و OGP ترکیبات فنلی از 99.3به ترتیب به 303.99 و 169.65 میلیگرم در صدگرم رسید. با افزایش SPI و OGP شاخص* L کاهش و شاخص*b افزایش یافت. شاخص* aبا افزایش OGP افزایش و با افزایش SPI کاهش پیدا کرد (p<0.05). مقدار سفتی و حالت صمغی نمونۀ شاهد بیشترین مقدار و نمونۀ حاوی10 درصد SPI کمترین مقدار بود. پیوستگی و حالت فنری نمونههای مخلوط 5 درصد SPI و 5 درصد OGP، بیشترین مقدار و نمونههای حاوی 6.7 درصد SPI و 3.3 درصد OGP کمترین مقدار بود. پارامترهای صمغیت و قابلیت جویدن با افزایش SPI کاهش و با افزایش OGP افزایش پیدا کرد (p<0.05).با افزایش SPI و OGP امتیاز پذیرش کلی نمونه ها کاهش یافت اما این کاهش معنیدار نبود (p>0.05). بر اساس نتایج حاصل از این بررسی، در تهیۀ پنیر فتا به روش بدون آبپنیر میتوان از مخلوط 5 درصد SPI و 5 درصد OGP یا از 3.3 درصد SPI و 6.7 درصد OGP استفاده کرد. | ||
| کلیدواژهها | ||
| پنیر بدون آب پنیر عملگرا؛ پروفایل بافتی؛ ترکیبات فنلی؛ اندیسهای رنگ | ||
| عنوان مقاله [English] | ||
| The effect of soy protein isolate and oat germ powder on some qualitative and textural characteristics of whey-less feta cheese | ||
| نویسندگان [English] | ||
| Reza Habibi1؛ Asghar Khosrowshahi asl2؛ Leila Roufegarinejad3؛ Shahin Zomorodi4؛ Narmela Asefi1 | ||
| 1Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz,, Iran | ||
| 2Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, West Azerbaijan, Iran | ||
| 3Department Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz,, I ran | ||
| 4Associate Professor, Department of Engineering Research, West Azarbaijan Agricultural and Natural Resources Research Center, AREEO, | ||
| چکیده [English] | ||
| The effects of soy protein isolate (SPI) and oat germ powder (OGP) were investigated on some characteristics of whey-less cheese. In this study, 6 different treatments were prepared in which part of the combination of milk protein concentrate (MPC) and skim milk powder (SMP) were replaced with different ratios of SPI and OGP (0: 0, 6.7: 3.3, 5: 5, 10: 0, 0:10 and 3.3: 6.7%). The results showed that the moisture, protein content and acidity of the samples increased with increasing SPI about 8.8, 25.2 and 6.8% and decreased with increasing OGP about 1.9, 26 and 18.7% respectively. The addition of SPI and OGP, the phenolic compounds increased from 99.3 to 303.99 and 169.65 mg/100g respectively (p<0.05). With increasing SPI and OGP, the L* index decreased and the b* index increased. But the a* index increased with increasing OGP and decreased with increasing SPI (p<0.05). The hardness and gumminess in the control sample was the highest and the samples containing 10% SPI were the lowest. Cohesiveness and springiness of 5% SPI and 5% OGP mixed samples were the highest and samples containing 6.7% SPI and 3.3% OGP were the lowest. The gumminess and chewiness decreased with increasing SPI and increased with increasing OGP (p<0.05). With increasing SPI and OGP, the overall acceptance score of the samples decreased but was not significant (p>0.05). It was concluded that, the mixture of 5% SPI and 5% OGP or 3.3% SPI and 6.7% OGP could be used in production of whey-less cheese. | ||
| کلیدواژهها [English] | ||
| Functional Whey-less cheese, textural profile, phenolic compound, color indexes | ||
| مراجع | ||
|
AH, J., Rahul, S., Aparnathi, K. D. and Dhanraj, P. 2015. Influence of rennet casein levels on the chemical, baking and sensory quality of Mozzarella cheese analogue. Journal of Dairy, Veterinary & Animal Research. 2(3): 99-105. Akesowan. A. 2009. Influence of Soy Protein Isolate on Physical and Sensory Properties of Ice Cream. Thai Journal of Agricultural Science. 42(1): 1-6. Aminifar, M., Hamedi, M., Emam-Djomeh, Z. and Mehdinia, A. 2013. The effect of ovine and bovine milk on the textural properties of lighvan cheese during ripening. International Journal of Dairy Technology. 66 (1): 45-53. Chavan, J. and Kadam, S.S. 1989. Nutritional improvement of cereals by sprouting. Food Science and Nutrition. 28 (5): 401-437. Chen, S.; Liu, H.; Yang, X.; Li, L.; Qi, B.; Hu, X.; Ma, H.; Li, C. and Pan, C. 2020. Degradation of sulphated polysaccharides from Grateloupialivida and antioxidant activity of the degraded components. International Journal Biology and Macromolecule. 156, 660–668. Chung, M. J., Walker, P. A. and Hogstrand, C. 2006, Dietary phenolic antioxidants, caffeic acid and Trolox, protect rainbow trout gill cells from nitric oxide-induced apoptosis. Aquatic Toxicology. 80(4): 321-328. Dervisoglu, M., Yazici, F. and Aydemir, O. 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream. European Food Research Technology. 221, 466–470. El-Hawary, M. Y., Moussa, M., Amer, D. and Samir, S. 2019. Fortification of stirred yoghurt with some microelements using natural sources to improve its nutritional value. Journal of Productivity and Development. 24(4): 815–829. Erdem, Y. K. 2005. Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese. Journal of Food Engineering. 71(4): 366-372. Farahmandfar, R., Mazaheri Tehrani, M., Razavi, S. M. A. and Habibi Najafi, M. B. 2010. Effect of soy cheese and trisodium citrate on pizza cheese. International Journal of Food Engineering. 6(5): 1-12. Fox, P. F., T. P. Guinee, T. M. Cogan, and P. L. H. McSweeney. 2000. Processed cheese and substitute or imitation cheese products. Pages 429–451 in Fundamentals of Cheese Science. P. F. Fox, T. P. Guinee, T. M. Cogan, P. L. H. McSweeney, ed. Aspen Publishers, Gaithersburg, MD. Francolino, S. Locci, F. Ghiglietti, R. Iezzi, R. and Mucchetti, G. 2010. Use of milk protein concentrate to standardize milk composition in Italian Citric Mozzarella cheese making. LWT-Food Science Technolog. 43(2):310–314. Hamad, M.N.E. F., El-Bushuty, D. H. and El-Zakzouk, H. S. 2020. Manufacture of functional Kareish cheese fortified with Oat, Talbina, Lima bean and Sweet Lupin. Egyptian Journal of Food Science. 48(2): 315–326. Hamdy, S. M., Hassan, M. G., Ahmed, R. B. and Abdelmontaleb, H. S. 2021. Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese. Journal of Food Processing and Preservation. 45, 1-8. ISIRI. 2002. Institute of Standards and Industrial Research of Iran. Fresh cheese, specification and test methods. No: 6629. The Institute of Standards and Industrial Research of Iran. Tehran. [in Persian]. Jooyandeh, H. 2011. Soy products as healthy and functional foods. Middle-East Journal Science Research. 7(1): 71–80. Khalid, N. T. and Mosa, M. A. 2018. Effect of wheat germ on chemical, sensory and technological properties of soft cheese. International Journal of Dairy Science. 13, 40-45. Kiziloz, M. B., Cumhur, O. and Kilic, M. 2009. Development of the structure of an imitation cheese with low protein content. Food hydrocolloids. 23 (6): 1596-1601. Korish, M. and Abd Elhamid, A. M. 2012. Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids. International Journal of Dairy Technology. 65(2): 237–242. Kumar, R., Sabapathy, S. N. and Bawa, A. S. 2008. Functional and Edible Uses of Soy Protein Products. Comprehensive Reviews in Food Science and Food Safety. 7(1): 14-28. Kumar, S., Kanawjia, S. K. and Kumar, S. 2011. Influence of different level of casein/fat ratio on textural characteristics of buffalo Feta type cheese. The Indian Journal of Animal Sciences. 81(10): 1064–1067. Lee, Y. and Marshall, R. 1981. Microstructure and texture of process cheese, milk curds, and caseinate curds containing native or boiled soy proteins. Journal Dairy Science. 64(12): 2311–2317. Liu, S., Yang, N., Hou, Z. -H, Lu, L., Zhou, X. -R. and Ren, G. -X. 2011. Antioxidant effects of oats avenanthramides on human serum. Agricultural Sciences in China. 10(8): 1301-1305. Mattos, A. P., Ribeiro, T. C. M., Mendes, P. S. A., Valois, S. S., Mendes, C. M. C. and Ribeiro, Jr. 2009. Comparison of yogurt, soybean, casein, and amino acid-based diets in children with persistent diarrhea. Nutrition Research. 29(7): 462-469. Mazinani, S., Motamedzadegan, A., Nghizadeh Raeisi, Sh. and Alimi, M. 2021. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. Journal of Food Measurement and Characterization. 15(6): 5515–5527. Mohamed, A., Abbas, H., Bayoumi, H., Kassem, J. and Enab, A. 2011. Processed cheese spreads fortified with oat. The Journal of American Science. 7(7): 631–637. Omrani Khiabanian, N., Motamedzadegan, A., Naghizadeh, Sh, and Mazdak Alimi, R. 2020). Chemical, textural, rheological, and sensorial properties of whey-less Feta cheese as influenced by replacement of milk protein concentrate with Pea protein isolate. Journal of Texture Studies. 51 (3): 488-500. Ong, L., Dagastine, R.R., Kentish, S.E. and Grass, S.L. 2012. The effect of pH at renneting on the microstructure, composition and texture of cheddar cheese. Food Research International 48(1): 119-130. Paulson, B. M., McMahon, D. J. and Oberg, C. J. 1998. Influence of sodium chloride on appearance, functionality, and protein arrangement in nonfat Mozzarella cheese. Journal of Dairy Science. 81(8): 2053– 2064. Razi, S. Motamedzadegan, A. Shahidi, A. and Rashidinejad, A. 2018. The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids. 82, 268–277. Rehman, S. U., Farkye, N. Considine, T. Schaffner, A. and Drake, M. 2003. Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese. Journal Dairy Science. 86(5): 1608–1615. Reis, G.F., Yang, G., Szpankowski, L., Weaver, C., Shah, S.B., Robinson, J.T., Hays, T.S., Danuser, G. and Goldstein, L.S. 2012. Molecular motor function in axonal transport in vivo probed by genetic and computational analysis in Drosophila. Molecular Biology of the Cell. 23(9): 1700--1714. Rinaldoni, A. N., Palatnik, D. R., Zaritzky, N. and Campderrós, M. E. 2014. Soft cheese-like product development enriched with soy protein concentrates. LWT - Food Science and Technology. 55(1): 139-147. Rojas-Nery, E., Güémes-Vera, N., Meza-Marquez, O. and Totosaus, A. 2015. Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese. Grasasy Aceites. 66(4): 1-10. Rudan, M. A., Barbano, D. M., Guo, M. R. and Kindstedt, P. S. 1998. Effect of modification of fat particle size by homogenization on composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese. Journal of Dairy Science. 81(8): 2065–2076. Soleimani-Rambod, A., Zomorodi, SH, Naghizadeh Raeisi, SH., Khosrowshahi asl, A. and Shahidi, SA. 2018. The Effect of xanthan gum and flaxseed mucilage as edible coatings in cheddar cheese during ripening. Coating. 80(2): 1-13. Wani, S. A., Rouf, S. T., Bindu, B., Ahmad, N., Amir, G., Khalid, M. and Pradyuman, K. 2014. Oats as functional food, Review. Universal Journal of Pharmacy. 03, 14-20. Wiseman, H., Casey, K., Clarke, D. B., Barnes, K. A., & Bowey, E. (2002). Isoflavone aglycon and glucoconjugate content of high-and low-soy UK foods used in nutritional studies. Journal of agricultural and food chemistry. 50(6): 1404-1410. Zheng, Y., Liu, Z., Mo, B. 2016. Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature. Journal of Chemistry. 2016, 1-10. Zisu, B. and Shah, N. P. 2005. Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International Dairy Journal. 15(6-9): 957-972. Zomorodi, Sh., Azarpazhooh, E. and Behmadi, H. 2020. Influence of some hydrocolloids on textural properties of UF cheese. Journal of Food Biosciences and Technology. 10(2): 1-10. | ||
|
آمار تعداد مشاهده مقاله: 507 تعداد دریافت فایل اصل مقاله: 410 |
||