ویژگی های حسی پنیر پروسس غنی شده با اینولین و پودر سفیده تخم مرغ

نویسندگان
شادی استوار 1
محرم وزیری 2
فردین تمجیدی 3
1 دانشجوی دکتری گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد سنندج، سنندج، ایران.
2 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد سنندج، سنندج، ایران.
3 استادیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران.
10.22034/FSCT.19.126.163
چکیده
در این مطالعه اثر مقادیر مختلف اینولین (0 تا 5 درصد) و پودر سفیده تخم‌مرغ (0 تا 10 درصد) بر میزان پروتئین و خواص حسی طعم، بو، نرمی، گسترش­پذیری و پذیرش کلی پنیر پروسس پخش­پذیر بررسی شد. نتایج به روش سطح پاسخ (RSM) در قالب طرح مرکب مرکزی (CCD) مدل­سازی و تجزیه و تحلیل شد. برای تمامی متغیرهای پاسخ، مقادیر R2 مدل­ها در محدوده 86/0 تا 99/0 و مقادیر فاکتور عدم برازش معنی­دار نبود (05/0 > P)؛ بنابراین، صحت مدل­ها در برازش داده­ها تائید گردید. بطور کلی، اینولین باعث کاهش ولی پودر سفیده تخم مرغ باعث افزایش درصد پروتئین پنیر شد. اینولین اثر مطلوبی بر نرمی و گسترش­پذیری پنیر پروسس داشت، اما به­ویژه در غلظت بالا (5 درصد) باعث کاهش امتیازات مزه، آروما و پذیرش کلی شد. در مقابل، پودر سفیده تخم­مرغ باعث بهبود مزه، آروما و پذیرش کلی پنیر پروسس شد، اما نرمی آن را کاهش داد و نیز اثر چندانی بر گسترش­پذیری آن نداشت. ترکیب اینولین و پودر سفیده تخم­مرغ اثرات منفی همدیگر بر خواص حسی پنیر پروسس غنی شده را تعدیل کردند و در نهایت باعث بهبود ویژگی­های حسی آن در مقایسه با نمونه شاهد شدند.
کلیدواژه‌ها
پنیر پروسس
اینولین
پودر سفیده تخم مرغ
خواص حسی
روش سطح پاسخ

موضوعات

عنوان مقاله English

Sensory properties of processed cheese enriched with inulin and egg white powder

نویسندگان English

Shadi Ostowar 1
Moharam Vaziri 2
Fardin Tamjidi 3
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.
چکیده English

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.

کلیدواژه‌ها English

Processed cheese
Inulin
Egg white powder
Sensory properties
RSM
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