Food Technology
Mohammad Ali Hesarinejad; Atefeh Arefkhani; Ali Rafe; Fatemeh Javidi; Alireza Sadeghian
Abstract
Introduction: Improving the texture and sensory properties of Iranian white cheese by reducing fat content is one of the most important issues that are considered both technologically and economically. Meanwhile, controlling the amount of water absorption in cheese usually causes textural problems in ...
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Introduction: Improving the texture and sensory properties of Iranian white cheese by reducing fat content is one of the most important issues that are considered both technologically and economically. Meanwhile, controlling the amount of water absorption in cheese usually causes textural problems in cheese, including the softness of the cheese texture. Therefore, this problem will be solved if the amount of water absorption in the cheese can be controlled in such a way that the resulting cheese texture does not change and even its quality improves. Currently, the demand for the use of compounds or methods to achieve this goal is increasing. Hydrocolloids are compounds that, due to their inherent nature in absorbing water and creating a mouth-feel like fat, can have a special effect on fat replacement. Therefore, creating a suitable formula in the composition of hydrocolloids can complement the qualitative improvement of cheese texture. Basil seed gum (BSG) is a native hydrocolloid that has shown good stability and emulsifier properties, making it a potential functional ingredient in the food industry. Xanthan gum (XG) is also used in food as a thickener and stabilizer, and also can acts as a gelling agent along with other gums. In this study, by creating a suitable formulation in the use of these hydrocolloids, an attempt is made to improve the texture and sensory properties of cheese. Materials and methods: The effect of different concentrations of mixed-hydrocolloids based on XG/BSG, and Guar gum (GG)/BSG on the textural attributes of Iranian white cheese was investigated. Four cheese treatments (without hydrocolloids or with 0.25, 0.5, or 0.75 g/kg of milk) were produced to study the effects of hydrocolloid content on the textural properties of the product. Cheese samples were analyzed with respect to physicochemical, color, sensory characteristics, textural properties, and microstructure. Results and discussion: The results showed that the higher concentration of hydrocolloids from 0 to 0.075% used, the higher the increasein the moisture content of cheese samples. The results also showed that samples containing GG had higher moisture content than samples containing XG, which is probably due to the higher water absorption capacity of GG than XG. Increasing the concentration of hydrocolloids reduces the fat in the sample, which is due to the absorption and retention of more water in the cheese due to the hydrophilic properties of hydrocolloids. Samples containing GG had a lower fat content than samples containing XG. As the concentration of hydrocolloids increased, lightness increased, indicating the effect of hydrocolloids on the increase in whey cavities. The results also showed more lightness of XG samples than GG samples. Samples containing XG were more rigid, possibly confirming that this hydrocolloid has a greater effect than a mixture containing GG in the strength of the cheese and the effect of the GG is merely thickenning. With the increase in the concentration of BSG/XG (from 0.025 to 0.075%), the hardness increased from 260.96 to 364.23 g. The springiness of all samples also ranged from 0.99 to 1 mm, indicating good reversible behavior. It was found that the formula containing BSG/XG at a concentration of 0.50% had the highest overall acceptance after the sample containing BSG/XG at a concentration of 0.075%. Samples containing gum had low sensory evaluation results, possibly due to high moisture content, and were reported to be undesirable. In terms of taste, the samples did not differ significantly from each other. According to the results of textural analysis and sensory evaluation, the formula containing BSG/XG at 0.075% concentration, due to having the highest score of sensory evaluation and desirable textural characteristics, was selected as the optimal sample. In the microstructure of the desired cheese sample, the location of the whey serum has been determined. By adding hydrocolloid to the cheese, the protein matrix opens. When the sample was prepared for SEM analysis, the moisture was removed. Therefore, the effect of hydrated hydrocolloid was observed in the form of cavities. This structure has enough space to trap water and form a suitable gel.
Ali Mehraban Shendi; Mehran Alami; Shabnam Mokhtari
Abstract
Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein ...
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Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to production of bakery products caused delicate texture, poor color, low size and porosity. The use of gluten-free flours such as corn, potatoes and rice, millet, Cassava, maize and sorghum in this category is inevitable. Therefore, the use of gluten alternatives such as hydrocolloids, enzymes and proteins, are essential in providing this products. MTG is transferase enzyme that can be made connection between glutamine and lysine. Result of this reaction improve nutritional and functional properties of the proteins. Covalent links generated by MTG has unique effects on gelation capacity, thermal stability and water holding capacities of products. Albumin and globulin do not have any effect on shaping of dough, but MTG connects the albumin and globulin to each other and then they become sedimented. This has beneficial effect on product quality. MTG has repairing ability on damaged wheat grains with binding protein. In this study, we try to contribute production of gluten-free sponge cake with guar gum, millet and rice flour, and MTG.
Materials and methods: TAROM rice flour purchase from local market and keep refrigerated until use it. Polyethylene bags with dimensions 15*25cm and thickness 40 microns were used. Guar gum (MEYPROTM GUAR, E412), vanilla (RHOVANILLA of RODYA company) and soy protein isolate (SPI) was prepared from China. Because of hygroscopic property of MTG, it was purchased in packages of 100 g, and stored at -15 ° C for further tests. For this purpose (0% millet-100% rice, 50%millet -50% rice, 100% millet-0%rice), guar gum (1, 2%) and MTG (0.25, 0.5%) were added. In order to increase the amino acid lysine as a substrate for the enzyme, soy protein isolate (SPI) was added to MTG containing samples. After baking (170 °C, 20 min) and cooling, each of the samples packed in polyethylene bags to evaluate characteristics. Moisture content Base on standard AACC, 2000, measured. For Size Measuring, a piece of cake weighed and placed into the container with the specific volume (Vt), The remaining space of container was filled with canola crops (Vs) and then volume of cakes calculated (Vt-Vs). For Evaluation of brain porous, cake was cubed in size 2*2 cm and Scanned by the scanner with a resolution of 1200 pixels (model: HP Scanjet G3010). Statistical analyze base on factorial design were prepared in triplicate. Duncan test at 5% level (P
Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi
Abstract
In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...
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In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the means were compared at significance level of 5 % by Duncan test. The results indicated that guar had a significant effect on the moisture content of final product. Textural properties of the kiwi pastille were influenced by the type and amount of hydrocolloids. Synergistic effects of agar and guar on the textural properties were also observed. While all products were acceptable regarding sensory properties, the samples prepared with 1% agar and 1% guar obtained the highest score.
