مقایسه تاثیر عصاره زنجبیل به عنوان ماده منعقد کننده در تهیه پنیر تازه فاقد آب‌پنیر (whey-less)

نویسندگان
1 گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
2 گروه بهداشت مواد غذایی دانشکده دامپزشکی دانشگاه آزاد واحد تبریز، تبریز، ایران
3 بخش تحقیقات فنی و مهندسی مرکز تحقیقات، آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج کشاورزی، ارومیه، ایران
چکیده
افزایش مصرف پنیر همراه با کمبود مایه پنیر منجر به علاقه جهانی به منعقد کننده‌های طبیعی شیر از سایر منابع آنزیمی شده است. در این مطالعه، تأثیر عصاره زنجبیل به­عنوان ماده منعقد کننده در مقایسه با رنت حیوانی بر ویژگی‌های فیزیکی‌شیمیایی، پروفیل بافتی، رئولوژیکی و حسی پنیر فاقد آب پنیر مورد بررسی قرار گرفت. نتایج نشان داد فعالیت پروتئولیتیکی و فعالیت انعقادی شیر عصاره زنجبیل مورد استفاده در این مطالعه به ترتیب 26/134 واحد و 55/326 واحد در میلی‌گرم و نسبت فعالیت انعقادی شیر به فعالیت پروتئولیتیکی در حدود 43/2 بود که می‌تواتد برای فراوری پنیر مطلوب باشد. همچنین ماده خشک و پروتئین پنیرهای تهیه شده با عصاره زنجبیل به طور معنی‌داری کمتر و مقدار چربی در ماده خشک بیشتر از نمونه‌های تهیه شده با رنت بود (p<0.05). اما نوع منعقد کننده تاثیر معنی‌داری بر مقدار اسیدیته، pH و نمک نمونه‌ها نداشت (P>0.05). سفتی، فنریت، صمغی بودن، قابلیت جویدن، مدول الاستیک، مدول ویسکوز و ویسکوزیته کمپلکس نمونه‌های پنیر تهیه شده با عصاره زنجبیل کمتر از پنیر تهیه شده با رنت بود (p<0.05). پذیرش کلی پنیرهای تهیه شده با عصاره زنجبیل تفاوت معنی‌داری با نمونه‌های پنیر تهیه شده با رنت نداشت. امتیاز طعم و بافت نمونه‌های پنیر تهیه شده با عصاره زنجبیل به طور معنی‌داری بالاتر از پنیر تهیه شده با رنت بود. بر اساس نتایج حاصل از این بررسی می‌توان از عصاره زنجبیل به عنوان ماده منعقد کننده در تهیه پنیر فاقد آب پنیر استفاده نمود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Comparison of the effect of ginger extract as a coagulant in the preparation of unripened whey-less cheese

نویسندگان English

Mahsa Karimpour 1
Afshin Javadi 2
Shahin Zomorodi 3
Navideh Anarjan 2
1 Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2 Department of Food Hygiene, Faculty of Veterinary, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 Department of Engineering Research, West Azerbaijan Agricultural, Education and Natural Resources Research Center, AREEO, Urmia, Iran
چکیده English

Increased consumption of cheese combined with a shortage of rennet has led to a global interest for natural milk coagulants from some other sources different from animal sources such as plant and microbial sources. In this study, the effect of ginger extract in comparison to calf rennet on physicochemical, textural profiles, rheological and sensory properties of whey-less cheese was examined. The results showed that the proteolytic activity and milk-clotting activity of ginger extract used in this study were 134.26 units and 326.55 units/mg respectively, and the milk-clotting activity/ proteolytic activity ratio was about 2.43. This can be desirable for cheese processing. This can be desirable for cheese processing. Also, dry matter and protein content of cheese produced by ginger extract were significantly lower and the fat in dry matter was higher than samples made using rennet (p <0.05). But the coagulant type had no significant effect on the acidity, pH and salt content of the samples (P> 0.05). Hardness, springiness, gumminess, chewiness, storage modulus, loss modulus and complex viscosity of cheese samples prepared by ginger extract were significantly lower than cheese prepared by rennet (p <0.05). The overall acceptability score of cheeses produced by ginger extract was not significantly different from the samples of cheeses prepared with calf rennet. The flavor and texture score of samples prepared by ginger extract was significantly higher than cheese prepared by calf rennet. According to the results obtained of this study, ginger extract can be used as a coagulant in the preparation of whey-less cheese.

کلیدواژه‌ها English

ginger extract
texture profile
Rheological properties
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