ویژگی های رنگ، بافت و قابلیت پذیرش پنیرسفید فراپالوده سین بیوتیک تیمار شده با آنزیم ترانس گلوتامیناز میکروبی طی نگهداری

نویسندگان
فرشته ترابی
حسین جوینده
محمد نوشاد
حسن برزگر
گروه علوم و صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.29252/fsct.17.01.12
چکیده
در این تحقیق، اثر دوره نگهداری بر برخی خصوصیات پنیر سفید فراپالوده سین­بیوتیک در مقایسه با دو نمونه شاهد پنیر غیرپروبیوتیک و پروبیوتیک مورد بررسی قرار گرفت. پنیر فراپالوده سین­بیوتیک با فرمول بهینه مقدار ۴۳/۰ واحد آنزیم ترانس­گلوتامیناز به ازاء هر گرم پروتئین، میزان ۲۴/۸ درصد محلول آب­پنیر با املاح کاهش یافته (جایگزینی ناتراوه با محلول حاوی 34درصد پودر آب­پنیر دمینراله) و ۷۱/۰ درصد اینولین تولید گردید. در این پژوهش، از لاکتوباسیلوس اسیدوفیلوس La5 به­عنوان باکتری پروبیوتیک استفاده شد. ویژگی نمونه­های پنیر از نظر پارامترهای رنگ، آزمون پروفایل بافت (سفتی، پیوستگی، حالت ارتجاعی، حالت صمغی، قابلیت جویدن) و ویژگی حسی در طی مدت دو ماه نگهداری در یخچال و در فواصل زمانی 3، 15، ۳۰ و ۶۰ روز پس از تولید مورد ارزیابی قرار گرفت. نتایج آزمون پروفایل بافت نشان داد که پنیر سین­بیوتیک در تمام مقاطع زمانی از میزان سفتی، چسبندگی، پیوستگی، حالت صمغی و قابلیت جویدن بالاتری (05/0p<) نسبت به دو نمونه شاهد پروبیوتیک و غیرپروبیوتیک برخوردار بود. هرچند میزان ارتجاع­پذیری پنیر بهینه نیز در تمامی دوره­های نگهداری بالاتر از دو نمونه شاهد بود، اما این اختلافات معنی­دار نگردید. مقادیر سفتی، صمغی و قابلیت جویدن پنیر تا روز 30 نگهداری در تمامی نمونه­ها افزایش و سپس تا پایان زمان نگهداری کاهش یافت. نتایج رنگ­سنجی نمونه­ها نشان داد که میزان روشنایی (L*) نمونه سین­بیوتیک به­طور معنی­داری (05/0p<) بالاتر از دو نمونه دیگر بود اما تفاوتی میان نمونه­ها از نظر شاخص­های a* و b* مشاهده نگردید. به­علاوه، میزان روشنایی در تمامی نمونه­های تولیدی طی دوره رسیدن کاهش یافت (05/0p<). براساس نتایج خصوصیات مورد ارزیابی، نمونه پنیر فراپالوده سینبیوتیک تولیدی از کیفیت بالاتری نسبت به دو نمونه­ی شاهد پنیر غیرپروبیوتیک و پروبیوتیک پس از دو ماه نگهداری در یخچال برخوردار بود.
کلیدواژه‌ها
پنیر فراپالوده
پروبیوتیک
آزمون پروفایل بافت
شاخص رنگ

موضوعات

عنوان مقاله English

Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period

نویسندگان English

Fereshteh Torabi
Hossein Jooyandeh
Mohammad Noshad
Hassan Barzegar
Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

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.

کلیدواژه‌ها English

Ultrafiltrated cheese
Probiotic
Texture profile analysis
Color index
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