نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه جهرم، جهرم، ایران.

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

3 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران.

چکیده

در این پژوهش از مخلوط کنسانتره پروتئینی شیر، کنسانتره پروتئینی آب‌پنیر، شیر خشک پس‌چرخ، شیرسویا، مارگارین، کره و آب برای تولید پنیر فتای فراپالایش بازساخته استفاده شد. متغیرها عبارت بودند از: کنسانتره پروتئینی شیردر سه سطح 8، 9 و 10 درصد، کنسانتره پروتئینی آب‌پنیردر سه سطح صفر، 5/1 و 3 درصد، شیرسویا در سه سطح 5، 10 و 15 درصد و مارگارین در سه سطح صفر، 5 و 10 درصد. نمونه‌ها از نظر ویژگی‌های بافتی پس از روز سوم تولید، آنالیز شدند. نتایج در قالب طرح مرکب مرکزی بررسی و به‌روش سطح پاسخ مدل‌سازی و تجزیه و تحلیل شدند. ضریب تبیین مدل‌های رگرسیون برازش‌شده برای صفات مختلف بین 59/89 تا 80/97 متغیر بوده و فاکتور عدم‌برازش تمامی صفات در سطح اطمینان 95 درصد معنی‌دار نبود، ازاین‌رو صحت مدل برای برازش اطلاعات تأیید گردید. با توجه به نتایج، شرایط بهینه به‌دست آمده برای تولید پنیری که سختی و پیوستگی مناسبی داشته و از کمترین مقدار چسبندگی برخوردار باشد عبارت بود از: 13/9 درصد کنسانتره پروتئینی شیر، 3 درصد کنسانتره پروتئینی آب‌پنیر، 15درصد شیرسویا و 65/7 درصد مارگارین.
 

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