نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

1 گروه فراوری موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

2 شرکت فرآورده‌های لبنی بینالود، کیلومتر 21 جاده نیشابور- مشهد، نیشابور

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

چکیده

به‌علت روند رو‌به‌رشد تقاضا برای ترکیبات طبیعی و با سازگاری زیستی، کاربرد هیدروکلوئیدها در صنایع غذایی درحال افزایش است. ویژگی‌های فیزیکوشیمیایی هیدروکلوئیدها به‌شدت به وزن مولکولی و ساختار شیمیایی آن وابسته است. اثر استفاده از مخلوط هیدروکلوئیدهای صمغ دانه ریحان با زانتان و گوار بر ویژگی‌های کیفی، بافتی و حسی پنیر سفید ایرانی کم‌چرب موردبررسی قرار گرفت. در این پژوهش آزمایشگاهی نمونه‌های پنیر سفید ایرانی با غلظت‌های متفاوت مخلوط هیدروکلوئید (صفر، 25/0، 50/0 و 75/0 گرم به ازای هر کیلوگرم شیر) در سه تکرار تهیه گردید تا اثر آن بر ویژگی‌های بافتی و کیفی فراورده بررسی شود. آزمون‌های موردبررسی شامل رطوبت، چربی، پروتئین، pH، ارزیابی حسی و ویژگی‌های بافتی بود. نتایج نشان داد که افزایش غلظت مخلوط حاوی صمغ گوار در تمام نمونه‌ها تأثیر نامطلوبی بر ویژگی‌های کیفی گذاشت، به‌طوری‌که توسط ارزیابان حسی نامطلوب معرفی شد. ضمن اینکه از لحاظ بافتی نیز بسیار نرم بود و بافت جامد خود را تا حدی از دست داد. نمونه‎­های حاوی صمغ زانتان دارای ویژگی‌های بافتی مناسب بودند. نتایج ارزیابی ویژگی‌های کیفی، بافتی و حسی نشان داد با استفاده از 075/0 درصد مخلوط صمغ دانه ریحان-زانتان در فرمولاسیون پنیر سفید ایرانی می‌توان پنیری با خواص حسی مطلوب و قابل پذیرش برای مصرف‌کنندگان تولید نمود.

کلیدواژه‌ها

موضوعات

Afshar Nik, A., Amiri, Z. R., & Hosseini-Parvar, S. H. (2011). The Effect of Basil Seed Gum as a Fat Replacer on Physico-Chemical, Micro Structural and Sensory Properties of Low-Fat Set Yogurt. Electronic J. Food Preserv. Process.(EJFPP)3, 23-42.
Aghdaei, S. A., Aelami, M., Jafari, S. M., & Mahoonak, A. S. (2011). Physicochemical and rheological properties of beta-glucan extracted from hull-less barlay. Iranian Food Science & Technology Research Journal6(4), 286-297.
Azarnia, S., Ehsani, M. R., & Mirhadi, S. A. (1997). Evaluation of the physico-chemical characteristics of the curd during the ripening of Iranian brine cheese. International Dairy Journal7(6-7), 473-478.
Baghdadi, F., Aminifar, M., Farhoodi, M., & Shojaee Ali Abadi, S. (2018). Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum. International journal of dairy technology71(2), 382-394.
Dogan, M., Toker, O. S., & Goksel, M. (2011). Rheological behaviour of instant hot chocolate beverage: Part 1. Optimization of the effect of different starches and gums. Food Biophysics6(4), 512-518.
Drake, M. A., Truong, V. D., & Daubert, C. R. (1999). Rheological and sensory properties of reduced‐fat processed cheeses containing lecithin. Journal of food science64(4), 744-747.
Ghanbari Shendi, A., Khosro-Shahi Asl, A., Mortazavi, A., & Tavakoli-Pur, H. (2011). The effect of xanthan gum on textural and rheological properties of low-fat Iranian white cheese. Journal of Food Sciences and Industries, 33(1), 35-46.
Hamann, D. D., Zhang, J., Daubert, C. R., Foegeding, E. A., & Diehl Jr, K. C. (2006). Analysis of compression, tension and torsion for testing food gel fracture properties. Journal of Texture Studies37(6), 620-639.
Hesarinejad, M. A., Rafe, A., Sadeghian, A., & Sarabi Jamab, M. (2020). Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive. Food Science and Technology17(101), 81-91.
Hojjatoleslami, M., & Azizi, M. H. (2015). Impact of tragacanth and xanthan gums on the physical and textural characteristics of gluten-free cake. Nutrition and Food Sciences Research2(2), 29-37.
Hosseini-Parvar, S. H., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids43, 557-567.
Koca, N., & Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International dairy journal14(4), 365-373.
Lemay, A., Paquin, P., & Lacroix, C. (1994). Influence of microfluidization of milk on Cheddar cheese composition, color, texture, and yield. Journal of Dairy Science77(10), 2870-2879.
Madadlou, A., Khosroshahi, A., & Mousavi, M. E. (2005). Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet. Journal of Dairy Science88(9), 3052-3062.
Madadlou, A., Khosroshahi, A., Mousavi, S. M., & Djome, Z. E. (2006). Microstructure and rheological properties of Iranian white cheese coagulated at various temperatures. Journal of Dairy Science89(7), 2359-2364.
Metzger, L. E., Barbano, D. M., Kindstedt, P. S., & Guo, M. R. (2001). Effect of milk preacidification on low fat Mozzarella cheese: II. Chemical and functional properties during storage. Journal of Dairy Science84(6), 1348-1356.
Mistry, V. V. (2001). Low fat cheese technology. International dairy journal11(4-7), 413-422.
Morris, E. R., Rees, D. A., Robinson, G., & Young, G. A. (1980). Competitive inhibition of interchain interactions in polysaccharide systems. Journal of molecular biology138(2), 363-374.
Morris, E. R. (1990). Mixed polymer gels. In Food gels (pp. 291-359). Springer, Dordrecht.
Nateghi, L., Roohinejad, S., Totosaus, A., Rahmani, A., Tajabadi, N., Meimandipour, A, & Manap, M. Y. A. (2012). Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers. J. Food Agr. Environ10, 59-63.
Nattaghi, L. (2020). Influence of basil and xanthan gum on physicochemical and tissue properties of Iranian low-fat white cheese. Journal of Innovation in Food Science and Technology12(1), 27-45.
National Standard 760: 1349, Determination of fat content of the cheese and the cheese has melted.
National Standard 2852: 1385, milk and its products - Determination of acidity and pH-test.
National Standard 9188-1: 1394, the amount of protein in cheese is melted.
National Standard 1753: 1381, Cheese and processed cheese - Determination of dry matter content (Reference method)
Paulson, B. M., Mcmahon, D. J., & Oberg, C. J. (1998). Influence of sodium chloride on appearance, functionality, and protein arrangements in nonfat Mozzarella cheese. Journal of Dairy Science81(8), 2053-2064.
Rafe, A., Razavi, S. M., & Farhoosh, R. (2013). Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels. Food Hydrocolloids30(1), 134-142.
Rahimi, J., Khosrowshahi, A., Madadlou, A., & Aziznia, S. (2007). Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of dairy science, 90(9), 4058-4070.
Rashidi, H., Mazaheri-Tehrani, M., Razavi, S. M. A., & Ghods-Rohany, M. (2015). Improving Textural and Sensory Characteristics of L ow-Fat UF Feta Cheese Made with Fat Replacers. Journal of Agricultural Science and Technology, 17 (1), 121-132.
Razavi, S. M., Mortazavi, S. A., Matia‐Merino, L., Hosseini‐Parvar, S. H., Motamedzadegan, A., & Khanipour, E. (2009). Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). International journal of food Science & Technology44(9), 1755-1762.
Razi, S. M., Motamedzadegan, A., Shahidi, A., & Rashidinejad, A. (2018). The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels. Food Hydrocolloids82, 268-277.
Romeih, E. A., Michaelidou, A., Biliaderis, C. G., & Zerfiridis, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal12(6), 525-540.
Rudan, M. A., Barbano, D. M., & Kindstedt, P. S. (1998). Effect of fat replacer (Salatrim) on chemical composition, proteolysis, functionality, appearance, and yield of reduced fat Mozzarella cheese. Journal of Dairy Science81(8), 2077-2088.
Rudan, M. A., Barbano, D. M., Yun, J. J., & Kindstedt, P. S. (1999). Effect of Fat Reduction on Chemical Composition, Proteolysis, Functionality, and Yield of Mozzarella Cheese1. Journal of dairy science82(4), 661-672.
Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of food science and technology47(6), 587-597.
Salari, S., Zanganeh, M., Fadavi, A., & Ahmadi, Z. (2017). Effect of xanthan gum and carboxymethyl cellulose on chemical and sensory properties of cream cheese. International Journal of Advancements in Technology8(1), 175-180.
Sattar, M. U., Sameen, A., Huma, N., & Shahid, M. (2016). Fat Mimetic Impact of Xanthan Gum on the Quality Attributes of Low Fat Mozzarella Cheese. Transylvanian Review, (1).
Sheehan, J. J., Huppertz, T., Hayes, M. G., Kelly, A. L., Beresford, T. P., & Guinee, T. P. (2005). High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties. Innovative Food Science & Emerging Technologies6(1), 73-81.
Sohini, R., Utpal, R., & Runu, C. (2015). Effect of hydrocolloid (xanthan gum) and storage time on overall quality of cocoa incorporated fermented food. Int. Res. J. Biol. Sci4(5), 7-14.
Szczesniak, A. S. (2002). Texture is a sensory property. Food quality and preference13(4), 215-225.
Turk, S. Š., & Schneider, R. (2000). Printing properties of a high substituted guar gum and its mixture with alginate. Dyes and Pigments47(3), 269-275.
Van den Berg, L., Van Vliet, T., Van der Linden, E., Van Boekel, M. A. J. S., & Van de Velde, F. (2007). Breakdown properties and sensory perception of whey proteins/ polysaccharide mixed gels as a function of microstructure. Food Hydrocolloids21(5-6), 961-976.
Volikakis, P., Biliaderis, C. G., Vamvakas, C., & Zerfiridis, G. K. (2004). Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food research international37(1), 83-94.
Wielinga, W. C. 2000. Galactomannans. In Phillips, G. O. and Williams, P. A. (Eds), Handbook of Hydrocolloids. Chapter 8. Cambridge England: Woodhead Publishing Limited.
Zalazar, C. A., Zalazar, C. S., Bernal, S., Bertola, N., Bevilacqua, A., & Zaritzky, N. (2002). Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. International Dairy Journal12(1), 45-50.
Zhang, Y. H., & Huang, L. H. (2014). Effect of heat-induced formation of rice bran protein fibrils on morphological structure and physicochemical properties in solutions and gels. Food Science and Biotechnology23(5), 1417-1423
CAPTCHA Image