Food Technology
Vahid Hakimzadeh; Fatemeh Ghorbanpour; Hassan Rashidi
Abstract
Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance ...
Read More
Introduction: One of the relatively new dairy products is cheese sauce, which can increase the consumption of cheese per capita and replace unhealthy sauces. Functionality process by adding useful compounds to food while maintaining its appearance improves properties of foods. Nowadays, due to the importance of compounds such as essential fatty acids, antioxidants and fiber, the demand for consuming products containing these compounds in the diet is very high. Date seed extract contains fiber, antioxidants, lignans and essential fatty acids. On the other hand, whey also has many nutritional properties. The purpose of this research is to prepare cheese sauce using such compounds so that while preparing a useful product, it is possible to prevent the wastage of valuable by-products. Material and Methods: In this research, the effect of Date kernel extract in amounts of zero (control), 5 and 15% to cheese sauce formula in the presence (15%) and absence of whey on the physicochemical characteristics of cheese sauce powder samples was investigated. The organoleptic properties of samples, also were studied in 5-hedonic form. All experiments were done based on completely randomized block design and in three replications. Duncan's test was used to compare the average dataResults and Discussion: The results showed that the addition of whey and date kernel extract to the cheese sauce significantly increased the characteristics such as dry matter percentage, powder solubility, phenolic compounds, antioxidant property and viscosity compared to the control sample. But on the other hand, the increase of Date kernel extract and whey in amounts of 15% decreased the amount of protein in cheese sauce. The results of the sensory properties of the samples also showed that the highest acceptability was related to the sample with 5% of seed date extract in the presence of whey.
