Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk ...
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In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Textural properties of Samples were analyzed 3 days post-manufacture. The central composite design was employed and the results were modeled and analyzed using response surface methodology. Coefficients of determination, R2, of fitted regression models for different variables were varied in the range of 89.59-97.80 and the lack-of-fit was not significant for all responses at 95%. Hence, the models for all the response variables were highly adequate. The results showed that the optimum processing conditions for producing cheese with suitable hardness and cohesiveness and lowest adhesiveness were: 9.13% milk protein concentrate, 3% whey protein concentrate, 15% soymilk and 7.65% margarine.
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Hassan Rashidi
Abstract
In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color ...
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In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of Samples were analyzed 3 days post- manufacture.The central composite design (CCD) was employedand the results were analyzedusing response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for mentioned variables ranged between 84.94-99.99 and the lack-of-fit was not significant for all response at 95%. Hence, the models for all the response variables were highly adequate.The results showed that the optimum processing conditions for producing cheese with standard total solids and protein content and highest overall values for the sensory properties were: 9.13% MPC, 3% WPC, 15% soy milk and 7.65% margarine.
Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Mohammad Armin
Abstract
In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture ...
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In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.
