Volume 18, Issue 118 (2021)
FSCT 2021, 18(118): 119-127 |
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Nikkhah M, Khoshkhoo Z, Hosseini S E, Mahastishotorbani P, Akhondzadeh basti a A. The effect of adding bene kernel oil (Pistacia atlantica) and microliposomes of it on physicochemical and sensory properties of low fat cream. FSCT 2021; 18 (118) :119-127
URL: http://fsct.modares.ac.ir/article-7-48682-en.html
URL: http://fsct.modares.ac.ir/article-7-48682-en.html
Mahsa Nikkhah1 
, Zhaleh Khoshkhoo 2, Seyed Ebrahim Hosseini3 , Peyman Mahastishotorbani4 , Afshin Akhondzadeh basti a5
, Zhaleh Khoshkhoo 2, Seyed Ebrahim Hosseini3 , Peyman Mahastishotorbani4 , Afshin Akhondzadeh basti a5
1- Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran ,Zh_khoshkhoo@iau-tnb.ac.ir
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
5- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran
2- Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran ,
3- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
4- Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
5- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Iran
Abstract: (1968 Views)
In this study, the effect of adding different concentrations of Bene kernel (5 and 10%) and its microliposomes (400 ppm) on the physicochemical and sensory properties of cream was investigated. The treatments of this research were as follow: T1 (cream with 30% fat), T2 (cream with 20% fat and microliposome), T3 (cream with 20% fat+ microliposome and 5% Bene kernel oil), T4 (cream with 20% fat+ microliposome and 10% Bene kernel oil). PH and syneresis during storage and the parameters of viscosity, texture, color index and sensory evaluation were measured. Results showed that in all samples, during the storage, syneresis increased and the amount of pH decreased (P <0.05). By adding Bene kernel oil, the viscosity of the samples increased (P <0.05). The addition of 10% Bene kernel oil reduced the brightness and increase softness of the texture, and it was not approved in terms of sensory evaluation. T3 was chosen as optimal treatment. The results of this study showed that encapsulating Bene kernel oil as source of phenolic and tocopherol compounds and also applying its oil, help us using beneficial properties of Bene and also provides a positive step towards the production of low-fat cream and promoting consumer health.
Article Type: Original Research |
Subject:
Extraction of effective compounds
Received: 2020/12/27 | Accepted: 2021/06/27 | Published: 2021/12/5
Received: 2020/12/27 | Accepted: 2021/06/27 | Published: 2021/12/5
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