Volume 19, Issue 126 (2022)
FSCT 2022, 19(126): 163-173 |
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Ostowar S, Vaziri M, Tamjidi F. Sensory properties of processed cheese enriched with inulin and egg white powder. FSCT 2022; 19 (126) :163-173
URL: http://fsct.modares.ac.ir/article-7-61353-en.html
URL: http://fsct.modares.ac.ir/article-7-61353-en.html
1- PhD Student, Department of Food Science & Technology, College of Agriculture, Islamic Azad University- Sanandaj Branch, Sanandaj, Iran.
2- Assistant Professor, Department of Food Science & Technology, College of Agriculture, Islamic Azad University- Sanandaj Branch, Sanandaj, Iran.
3- Assistant Professor, Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran. ,f.tamjidi@uok.ac.ir
2- Assistant Professor, Department of Food Science & Technology, College of Agriculture, Islamic Azad University- Sanandaj Branch, Sanandaj, Iran.
3- Assistant Professor, Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran. ,
Abstract: (1512 Views)
In this study, the effect of different levels of inulin (0 to 5%) and egg white powder (0 to 10%) on protein content and sensory characteristics of taste, aroma, softness, spreadability and overall acceptability of spreadable processed cheese was investigated. The results were modeled and analyzed by the response surface methodology (RSM) based on a central composite design (CCD). For all response variables, the R2 values of the models ranged from 0.86 to 0.99, and the values of lack-of-fit factors were not significant (P >0.05); Therefore, the accuracy of the models for fitting the data was confirmed. In general, inulin decreased, but egg white powder increased the protein percentage of processed cheese. Inulin had a favorable effect on the softness and spreadability of processed cheese, but reduced the scores of taste, aroma and overall acceptability, especially at high concentration (5%). In contrast, egg white powder improved the taste, aroma, and overall acceptability of processed cheese, but reduced its softness and had little effect on its spreadability. The combination of inulin and egg white powder moderated each other's negative effects on the sensory properties of the fortified processed cheese, and ultimately improved its sensory properties compared to the control sample.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2022/05/7 | Accepted: 2022/06/12 | Published: 2022/08/1
Received: 2022/05/7 | Accepted: 2022/06/12 | Published: 2022/08/1
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