Volume 16, Issue 97 (2020)                   FSCT 2020, 16(97): 63-76 | Back to browse issues page

‎ 10.29252/fsct.16.97.63

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Yazdanpanah S, Jokar S. Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme. FSCT 2020; 16 (97) :63-76
URL: http://fsct.modares.ac.ir/article-7-25498-en.html
Evaluation of Free Fatty Acids Profiles and Stability of beneficial Doogh Produced Using Microbial Transglutaminase and Lipase Enzyme
Sedigheh Yazdanpanah 1, Shadi Jokar2
1- Department of Food Scince and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran. , yazdanpanah2004@gmail.com
2- Department of Food Scince and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
Abstract:   (3681 Views)

 

Doogh is a dairy drink that has a special place among the drinks in the market. The two phases of this product during storage are a major problem due to the low pH and the accumulation of caseins.Therefore, in this study, the efficacy of microbial transglutaminase (at doses of 10, 15 and 20 ppm) and lipaseenzymes (at doses of 30, 45 and 60 ppm) in doogh stabilization and their effect on physicochemical, microbial, sensory and free fatty acids was investigated.To compare the mean of treatments, Duncan test was used at 5% probability level. Data analysis was done using SPSS software.
The results showed that treatment with these enzymes improved the stability.The amount of unsaturated fatty acids in the control sample is higher than the treated samples.The results of sensory evaluation showed no significant difference between treated and control samples (p> 0.05). But overall acceptance by evaluators increased with increasing dosages of enzymes in doogh.
 

 
Keywords: Dough, Transglutaminase and Lipase Enzyme, Sustainability
Full-Text [PDF 796 kb]   (1404 Downloads)    
Article Type: Original Research | Subject: Drinks in the food industry
Received: 2018/09/25 | Accepted: 2020/01/20 | Published: 2020/02/29
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