بهینه‌سازی ویژگی‌های بافتی پنیر فتای فراپالایش آنالوگ تولیدشده ازترکیبات لبنی و غیرلبنی

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• علی اکبر غلامحسین پور ¹
• مصطفی مظاهری طهرانی ²
• سید محمد علی رضوی ³

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.

https://doi.org/10.22067/ifstrj.v1396i0.59349

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.
 

کلیدواژه‌ها

• کنسانتره پروتئینی شیر
• کنسانتره پروتئینی آب‌پنیر
• شیرسویا
• مارگارین
• پنیر آنالوگ
• پروفیل بافت

عنوان مقاله [English]

Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients

نویسندگان [English]

• Aliakbar Gholamhosseinpour ¹
• Mostafa Mazaheri Tehrani ²
• Seyed Mohammad Ali Razavi ³

¹ Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.

² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

³ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

چکیده [English]

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.

کلیدواژه‌ها [English]

• Milk protein concentrate
• Whey protein concentrate
• Soymilk
• Margarine
• Analogue cheese
• Texture profile

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