Volume 17, Issue 98 (2020)                   FSCT 2020, 17(98): 135-145 | Back to browse issues page

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Torabi F, Jooyandeh H, Noshad M, Barzegar H. Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period. FSCT 2020; 17 (98) :135-145
URL: http://fsct.modares.ac.ir/article-7-38017-en.html
1- Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
2- Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran , hosjooy@asnrukh.ac.ir
Abstract:   (3475 Views)

In this study, the effect of storage period on some characteristics of synbiotic ultrafiltrated white cheese (SC) as compared with two non-probiotic (NPC) and probiotic cheese (PC) samples were evaluated. SC with optimized formulation as: 0.43 microbial transglutaminase enzyme (U/g protein), 8.24% demineralized whey powder solution (34% T.S. substituted with retentate) and 0.71% inulin was produced. Lactobacillus acidophilus LA5 was used as probiotic bacteria. Cheese samples were evaluated for color indexes, texture profile analysis (hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness) and total acceptance during a two-month storage period (3, 15,30, and 60 days) under refrigeration conditions. Results of texture profile analysis of cheese samples showed that except for springiness, all texture values of SC sample during the storage intervals were significantly (p<0.05) higher than NPC- and PC- control cheeses. Although SC sample had the higher springiness than other cheeses, it was not significant (p>0.05). The hardness, gumminess and chewiness values of the all cheeses until 30 days of storage were increased and thereafter decreased significantly (p<0.01). In terms of color indexes, SC samples had the higher L* values than other cheeses but no difference in relation to a* and b* parameters were determined. decreasing trend and a decreasing and increasing trend respectively. Furthermore, during the storage period, L* value of all cheese treatments were meaningfully (p<0.05) decreased. Based on the results of evaluated parameters, SC sample had a higher cheese quality than two control cheeses after two months of cold storage.

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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2019/11/3 | Accepted: 2020/02/22 | Published: 2020/03/29

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