تأثیر هیدروکلوئید نشاسته برنج بر میزان چربی و ویژگی های رئولوژیک پنیر موزارلای کم چرب

نویسندگان
رزا رفیعی 1
لیلا روزبه نصیرایی 2
زهرا امام جمعه 3
سارا جعفریان 2
1 دانشگاه آزاد اسلامی واحد نور
2 استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نور، نور، ایران
3 استاد گروه علوم و صنایع غذایی، دانشگاه تهران
10.52547/fsct.19.122.365
چکیده
شواهد علمی نشانگر ارتباط بین دریافت زیاد چربی با چاقی مفرط، سخت شدگی دیواره رگ ها، بیماری های قلبی و عروقی، افزایش فشار خون، صدمه های بافتی و انواع مشخصی از سرطان هستند رشد تولید و مصرف پنیر پیتزا در تهیه بسیاری از غذاها از یک طرف و از طرف دیگر رشد فزاینده بیماری های قلبی و عروقی و نیز چاقی مفرط در بسیاری از کشورهای پیشرفته غربی موجب شده در حال حاضر پنیر موزارلای کم چرب یکی از موضوعات مورد مطالعه و تحقیق در سراسر جهان باشد. در این مطالعه اثرات استفاده از نشاسته برنج به عنوان هیدروکلوئید جانشین چربی بر روی خواص رئولوژیک پنیر موزارلای کم چرب مورد بررسی قرار گرفت. بدین ترتیب که در دو غلظت 05/0% و 025/0% هیدروکلوئید فوق مورد بررسی قرار گرفت و پنیر موزارلای کم چرب بدون جایگزین چربی به عنوان نمونه شاهد در نظر گرفته شد. کلیه آزمایشات در سه مقطع زمانی بدو تولید، 3 ماه پس از تولید و 6 ماه پس از تولید که تاریخ مصرف پنیر می باشد مورد بررسی قرار گرفتند. نتایج نشان داد که استفاده از این هیدروکلوئید منجر به ایجاد تفاوت های مشهودی در خصوصیات رئولوژیکی پنیر موزارلای کم چرب شد. به طوری که سبب افزایش محتوای رطوبتی پنیر کم چرب گردید و درنتیجه ذوب پذیری این پنیر افزایش یافت و باعث کاهش قابل توجه درصد سطح روغنی شده و به جهت افزایش محتوای رطوبت و درصد پروتئین قابلیت کشسانی پنیر نیز افزایش چشمگیری داشت و بافت پنیر نیز از نظر میزان سختی بهبود یافت و سختی آن کمتر شد و درنتیجه احساس دهانی پنیر مطلوب تر گردید.
کلیدواژه‌ها
پنیر موزارلای کم چرب
هیدروکلوئید
نشاسته برنج
جایگزین چربی

موضوعات

عنوان مقاله English

Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese

نویسندگان English

Roza Rafiei 1
Leila Roozbeh Nasiraie 2
Zahra Emam-Djomeh 3
Sara Jafarian 2
1 Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
2 Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
3 Professor, Department of Food Science and Technology, University of Tehran
چکیده English

Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer. The growth of pizza cheese production and consumption in the preparation of many foods from one On the other hand, the increasing growth of cardiovascular diseases as well as obesity in many developed western countries has made low-fat mozzarella cheese one of the topics studied and researched all over the world. In this study, the effects of using rice starch as a fat substitute hydrocolloid on the rheological properties of low-fat mozzarella cheese were investigated. Thus, in two concentrations of 0.05% and 0.025%, the above hydrocolloids were examined and low-fat mozzarella cheese without fat substitute was considered as a control sample. All experiments were performed in three time periods: production, 3 months after production and 6 months after production, which is the date of consumption of cheese. The results showed that the use of this hydrocolloid led to obvious differences in the rheological properties of low-fat mozzarella cheese. So that it increased the moisture content of low-fat cheese and as a result the melting of this cheese increased and caused a significant decrease in the percentage of oil level and due to the increase in moisture content and protein percentage the elasticity of the cheese increased significantly and the cheese texture. The hardness improved and the hardness decreased, resulting in a more desirable cheese-like mouthfeel.

کلیدواژه‌ها English

Low fat mozzarella cheese
Hydrocolloid
Rice starch
Fat substitute
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