| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,186 |
| تعداد مقالات | 35,332 |
| تعداد مشاهده مقاله | 51,393,666 |
| تعداد دریافت فایل اصل مقاله | 91,299,019 |
بررسی خصوصیات بافتی وحسی پنیر پروسس با استفاده ازنشاسته نخود وصمغ زانتان به روش میکسچر دیزاین | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 24، شماره 1 - شماره پیاپی 78، خرداد 1404، صفحه 193-209 اصل مقاله (1.03 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.360429.1353 | ||
| نویسندگان | ||
| نفیسه حسن نژاد1؛ محمد حجت الاسلامی* 2؛ هومان مولوی3؛ حسین کیانی4 | ||
| 1گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران | ||
| 2گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد شهرکرد، شهرکرد، ایران | ||
| 3گروه علوم و صنایع غذایی، دانشکاه آزاد اسلامی، واحد شهرکرد | ||
| 4عضو هیات علمی دانشگاه تهران | ||
| چکیده | ||
| پنیر پروسس حاصل خردکردن و مخلوطکردن پنیر طبیعی با عناصر لبنی و غیر لبنی میباشد. هدف از این تحقیق جایگزینی نشاسته نخود و صمغ زانتان با نمکهای فسفاته امولسیونکننده تجاری و تولید محصول فراسودمند میباشد. خصوصیات بافتی و حسی پنیرهای تولید شده به روش میکسچردیزاین مورد بررسی قرار گرفت و نشاسته نخود و صمغ زانتان با سطوح مشخص شده توسط نرمافزار دیزاین جایگزین نمکهای فسفاته شدند. افزودن صمغ زانتان و نشاسته باعث افزایش سفتی و پیوستگی نمونهها شده است. میزان چسبندگی نمونهها با افزودن صمغ زانتان و نشاسته کاهش یافته است. تأثیر متقابل نشاسته – صمغ زانتان، صمغ زانتان-نمکهای فسفاته، نشاسته – نمکهای فسفاته باعث کاهش میزان صمغی بودن و قابلیت جویدن نمونهها شده است. نتایج حاصل از آزمون هدونیک نشان داد که تأثیر متقابل نشاسته، صمغ زانتان و نمکهای فسفاته افزایش مقبولیت خصوصیات بافتی شده است. نشاسته و نمکهای فسفاته به تنهایی باعث افزایش مقبولیت طعم شده است. ولی اثر متقابل نشاسته – صمغ زانتان و صمغ زانتان –نمکهای فسفاته مقبولیت طعم به میزان قابلتوجهی افزایش داده است. با افزودن نشاسته و صمغ زانتان مقبولیت در مورد رنگ نمونهها افزایش داشته است. اما تأثیر متقابل نشاسته، نمکهای فسفاته و صمغ زانتان باعث کاهش مقبولیت رنگ نمونهها شده است. پذیرش کلی در نمونههای پنیر تولیدی به میزان قابلتوجهی افزایش داشته است. | ||
| کلیدواژهها | ||
| پنیر پروسس؛ نشاسته نخود؛ صمغ زانتان؛ نمکهای امولسیون کننده؛ خصوصیات بافتی | ||
| عنوان مقاله [English] | ||
| Investigation on the effect of pea starch and xanthan gum on texture properties and Sensory Properties of process cheese by Mixture design method | ||
| نویسندگان [English] | ||
| nafiseh hasan nejad1؛ hooman molavi3؛ hossein kiani4؛ | ||
| 1. Department of Agriculture and Food Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran | ||
| 3. Department of Agriculture and Food Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran | ||
| 4Department of Agriculture and Food Technology, , Tehran university, Tehran | ||
| چکیده [English] | ||
| Processed Cheese is the result of crushing and mixing natural cheese with dairy and non-dairy elements. The purpose of this research is to replace Pea starch and xanthan gum with commercial emulsifying phosphate salts and produce a profitable product. The textural and sensory properties of cheeses produced by the mixture design method were investigated, and Pea starch and xanthan gum were replaced with phosphate salts with the levels specified by the design software.Addition of xanthan and starch increased the hardness and cohesiveness of the samples.The adhesiveness of the samples has decreased by adding xanthan and starch. The mutual effect of starch - xanthan, xanthan - phosphate salts, starch - phosphate salts has reduced the amount of gumminess and chewiness of the samples. The hedonic results showed that the interaction of starch - xanthan and phosphate salt increased the taste acceptability. But the mutual effect of starch - xanthan and xanthan - phosphate salts has significantly increased the acceptability of the taste from the point of view of consumers. With the addition of starch and xanthan, the acceptability of the color of the samples has increased. But the mutual influence of starch - xanthan, starch - phosphate salts and xanthan - phosphate salts has reduced the acceptability of the color of the samples. In general, the overall acceptance of the produced cheese samples has increased significantly. | ||
| کلیدواژهها [English] | ||
| Processed cheese, Pea starch, Xanthan gum, Emulsifying salt, Textural properties | ||
| مراجع | ||
|
Abedini, N., Nasirpour, A & Nateghi, L. 2017. Effect of Xanthan gum and Soy protein Isolate on Physicochemical Properties of Processed cheese.Innovate in Food Science and Technology:66(14),246-258(in Persian) Abtahi, S.A., Pourahmad, R and Fadaei Noghani, V.2018. Effect of replacing fat with Konjac gum and potato starch on chemical and sensory properties of Low- fat cream cheese. Journal food science technology: 78,15, 255-354 Adzahan NBM. 2002. Modification of Wheat, Sago and Tapioca starches by Irradiation and its effect on the physical properties of fish crackers (keropok). Food Sci. Biotechnol Aminifar, M., Emam jome,Z& Belgheisi, S. 2014.Effect of Xanthan and milk proteien Concentrate on hardness, microstructure and ester release of low-fat brind,cheese.Iranian Journal of Nutriton Science & Food Technology.9(1),73-82 Bourne, M. C. 2002. Food texture and viscosity: Concept and measerment (2ed). 21 New York: ACADEMIC PRESS Caric, M & Kala, M. 1997. Processed cheese products. Cheese Chemistry , physics and microbiology(2nd ed).London, UK: Elsevier Applied Science. Vol. 2. 467-505 Cernikova,M.,Bunka,F., Popiech,M., Tremlova,B., Kristyna,H., Palinka,V &Brezina,P.2010.Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production.International Dairy Journal.20(5):336-343 Cernıkova, M., Bunka, F., Pavlınek, V., Brezina, P., Hrabe, J., & Valasek, P. 2008. Effect of carrageenan type on viscoelastic properties of processed cheese. Food Hydrocolloids, 22:1054-1061 Christianson, D. D. 1982.Hydrocollide interaction with starch Cunha, C.R & Vitto, W.H.2010.Casein peptization functional properties,and sensory acceptance of processed cheese spreads made with different emulsifying salts.Journal of food science, 75(1),c113-c120 Farahnaky, A., Safari, Z., Ahmadi Gorji, F& Mesbahi, G. R.2011. Use of gelatin as replacer for law fat cream prodoction .Innovate in FoodScience and Technology :8(31),45-52(in Persian) Felix da Silvave D, Barbosa de Souza Ferreira S, Luciano Bruschi M, Britten M, Toshimi Matumoto- Pintro P. 2016. Effect of commercial Konjac glucomannan and Konjac flours on textural, rheological and microstructural properties of low fat processed cheese, food Hydrocollides: 60, 308-316 Furtado,I. F.S.P., Sydney, E.B., Rodrigues,S. A and Sydney ,A.C.N.2022. Xanthan gum: applications, challenges, and advantages of this asset of biotechnological orgin, Biotechnological research and innovation , 6(1):220-228 Ghanbari shendi, E. khosroshahi Asl, A Mortazavi& A., Tavakulipor. H. 2012, Effect of Xanthan gum on rheological properties of Iranian low-fat white cheese.Quartery journal of food Sience And Technology, JFST No.33(1), Vol.8, Winter.35-14.Ghods Rohani, M and Rashidi, H. 2019. Improving the characteristics of spreable processed cheese using Konjac and Xanthan gums. Journal of food processing and preservation, 43(12): e14234 Gunasekaran, S., & Mehmet, A .K. M., 2003, Cheese rheology and texture, CRC Press. Katsiari, M. C., Voutsinas, L. P., & Kondyli, E., 2002, Improvement of sensory quality of Low- fat Kefalograviera- type cheese with commercial adjunct cultures, International Dairy Journal, 12, 757-764 Guinee TP, Caric M & Kalab M, 2004. Pasteurized processed cheese and substitute/imitation cheese products. Cheese: Chemistry, Physics and icrobiology, Volume 2 (eds FoxPF, McSweeneyPLH, CoganTMand GuineeTP), pp. 349-394, Elsevier, London Hao, O., Kilcawley,K.N and Miao,S.2021. Exploring the potential of polysaccharides or plant protein as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia:a rewiew.Food science and nutrition. Hesarinejad,M. A., Arefkhani, A., Rafe,A., Javidi,F and Sadeghian, A.R.2020. Investigation the qualitative, textural and sensory characteristics of low fat Iranian white cheese containing a mixture of basil seed gum with xanthan or guar.Iranian food sience and technology ,Research Journal, 17(4): 583-593 Hosseini, p., Hojatoleslamy, M and Molavi, H. 2023.Investigation of the mixing ratio of quince seed gum, potato starch and gellan gum on the properties of the resulting film by Mixture Design. Inernational Journal of Biological macromolecules. 237 Hosseini-Parvar, Seyed H, Matia-Mreino & L, Golding,M, 2015. Effect of basil seed gum(BSG) on textural, rheological and microstructure properties of model processed cheese, Food Hydrocollide, 43, 557-567. Hosseini M & Habibi Najafi MB, M. 2013. Assesment of physico – chemical and sensory properties of imitation cheese containing whey protein concentrate and enzyme- modified Lighvan cheese Iranian Journal of Nutrition Science & Food Technology Vol. 8, No. 2, Summer.91-102 Hladka, K, Randulova, Z., Tremlova,B., Ponizil,P ., Mancik,P., Cernikova, M &Bunka, F. 2014. The effect of cheese maturity on selected properties of processed cheese with out traditional emulsifying agant. LWT-Food Science and Technology ,55(2),650-656 Khazaei, A., Nateghi,L ., Zand ,N and Urumiyehe,A.2022. Evaluation of physicochemical and sensory propertis of jug cheese packed in biodegradable film based on polyvinyl alcohol and pinto bean starch containing essential oils of garlic, ginger and cinnamon, Iranian Journal of food Science and Technology .119(18). Kim, C., & Yoo, B. 2006. Reological Prpperties of rice starch-xanthan gum mixture. Journal of Food Engineering, 75, 10-128 Kratochvilova, A., Salek, R.S., Vasin, M., Lorencova, E., Kurova, V., Lazarkova,Z., Dostalova, J and Senkyrova, J.2022.The impact of different hydrocollides on the viscoelastic properties and microstructure of proceesed cheese manufactured without emulsifying salts in relation to storage time. Foods.11:3605-3618 Lim,W.J., Liang,Y.T, Seib,P.A and Rao,C.S.1992.Isolation of oat starch from oat flour.Cereal chem.69(3):233-236 Lucey, J.A .1993.Importance of calcium and phosphate in cheese manufacture,A Review, Journal of Dairy Science,76:1741-1724 Mahrooghi,M., Ghods Rohani, M & Rashidi, H.2017. The optimization of spreadable process cheese formulation using Konjac and Xanthan gum.Research and Innvovation in Food Science and technology(in Persian) Marta,H., Cahyana,Y and Djali.2020. The effect of starch hydrocollide interaction on starch digestibility, pasting and physicochemical properties: A review. Eart and Environmental Science,443 Meilgaard,M., Civille,G.V & Carro,B.T.(1999).Sensory Evaluation Techniques. CRC Press, Boca Raton Florida.pp.279 Montesinos, C., Cotteii, D.C., O Riordan,E.D & OSullivan, M.2006. Partial replacement of fatby functional fibre in imitation cheese: effects on rheology and microstructure.International Dairy Journal,: 16,910-919 Ratnayk W.S,Hoover R and Warkentin T.2002.Pea starch:composition,structure and properties.starch.54:217-234 Scott, G and Awika, J. 2023. Effect of protein – starch interaction on starch retrogradation and implications for food product quality. Food science and food safety,22(3), 2081-2111 Shain, H ., & Ozdemir, F. 2004. Effect of some hydrocollide on the rheological properties of hydrocollide formulated ketchups. Food Hydrocollide, 18 (6), 1015- 1022. Silva, D.F., Sabrina, Ferreira. S.B.S., Bruschi, M.L., Britten, M., Matumoto-pintro, P.T. 2016.Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese.Food Hydrocollides,60:308-316 Song ,J.Y., Kwon, J.Y., Choi ,J., Kim, Y.C & Shin, M. 2006. Pasting properties of non-waxy rice starch –hydrocollide mixture .Starch/ Stӓrk, 58, 223-230 Song, J. Y., Kim, Y.C & Shin, M. 2008.Texture properties and structure of wheat and maize starch-gum mixed gels during storage, Food Science and Biotechnology, 17:20-25 Sudhakar V,Singhal R.S & Kulkarani P.R.1996.starch – gluctamannan interaction ,functionaly and rheological aspect.food chemistry.55:259-564 Viturawong, Y., Achayuthakan, P., & Suphantharika, M. 2008. Gelatinization and rheological properties of rice starch/ xanthan mixtures: Effect of molecular weight of xanthan and diffrent salts. Food Chemistry, 111,106-114 Waserman, L.A., Vasil ev, V., Motyakin, M.V., Blaszchak, J.F., Damshkaln, L.G., Lozinsky,V & Yuryev, V.P. 2009.Influence of Gluten and Gum additives and cryogenic Treatment on some properties and morphology of wheat starch complex gels,61:377-388.
| ||
|
آمار تعداد مشاهده مقاله: 45 تعداد دریافت فایل اصل مقاله: 43 |
||