Volume 17, Issue 101 (2020)
FSCT 2020, 17(101): 81-91 |
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Hesarinejad M A, Rafe A, Sadeghian A, Sarabi Jamab M. Fabrication of elastic gel systems of Ricotta cheese containing some hydrocolloids in stuffed olive. FSCT 2020; 17 (101) :81-91
URL: http://fsct.modares.ac.ir/article-7-41405-en.html
URL: http://fsct.modares.ac.ir/article-7-41405-en.html
1- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran , ma.hesarinejad@gmail.com
2- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
3- Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), PO Box 91735-147, Mashhad, Iran
2- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
3- Department of Food Biotechnology, Research Institute of Food Science & Technology (RIFST), PO Box 91735-147, Mashhad, Iran
Abstract: (3075 Views)
Due to the growing demand for biocompatible natural ingredients, the use of hydrocolloids in the food industry is on the rise. Restructured foods are one of the most important aspects of the food industry, involving a complex mix of ingredients, as well as texturing and structuring processes. Achieving an optimal formula for gel formation with appropriate elastic texture can allow for the industrial application in various stuffed products such as olives and related products. Therefore, in this study, gelatin as a gelling agent at 3, 4 and 5 wt% and guar gum as a thickening agent at 0.5 and 1.5 wt% in 1 wt% citric or lactic acid were selected as restructured Ricotta cheese formulation and evaluated of textural properties and shelf-life. Tests included textural characteristics, gel stability, and shelf-life of the restructured cheese. Therefore, the appropriate formula of restructured cheese with appropriate textural properties was selected and evaluated for microbial properties. Due to the importance of sensorial properties of this restructured product, its sensory characteristics were also investigated. Process conditions during storage of samples were also investigated in citric and lactic acid. Finally, the formula containing 4% gelatin and 0.5% guar gum in the solution containing 1% citric acid was selected as the desired sample.
Article Type: Original Research |
Subject:
Food formulations
Received: 2020/03/14 | Accepted: 2020/05/2 | Published: 2020/05/30
Received: 2020/03/14 | Accepted: 2020/05/2 | Published: 2020/05/30
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