Volume 15, Issue 79 (2018)                   FSCT 2018, 15(79): 1-10 | Back to browse issues page

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karim M. Effect of Using Microbial Transglutaminase and long-chain inulin on Physicochemical and Sensory Properties of doogh. FSCT. 2018; 15 (79) :1-10
URL: http://fsct.modares.ac.ir/article-7-19950-en.html
کارخانه لبنی
Abstract:   (7243 Views)
Through ceating crosslink in proteins, and strengthening the protein-based food structures, MTGase can positively affect the serum holding capacity and gel firmness properties of foods. Inulin is fructose polymers with 2 to 60 degree of polymerization that linked by β (2-1) fructosyl bonds. Prebiotic and bifidogenic features of this matter have caused to use it as a functional ingredient in food products. The purpose of this study was to study the effect of the addition of MTGase and long-chain inulin on the physicochemical and sensory properties of doogh. In this study, the effect of using MTGase (0-0.3%) and long-chain inulin (0-1.5%) in 5 samples of doogh was examined on physicochemical (pH, titratable acidity, density, SNF, viscosity and phase separation) and organoleptic properties (consistency, flavor, odor, color and overall acceptability). Evaluations were performed at 24 hours and 30 days of storage. The results revealed that with increase of Transglutaminase and inulin no significant difference in pH, acidity, flavor, odor between the control sample and other treatments containing inulin and MTGase after 24 hours and 30 days was observed (P>0.05). The viscosity, SNF, density, serum phase separation, consistency and overall acceptability of samples R3 (1.5% inulin and 0.3% MTGase) and R4 (1.5% inulin and 0.1% MTGase) shown superior physicochemical and sensory properties.
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Article Type: Original paper | Subject: Food quality control
Received: 2016/01/20 | Accepted: 2018/02/23 | Published: 2018/07/28

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