بررسی اثر اینولین/کفیران بر ویژگی‌های فیزیکوشیمیایی، حسی و بافتی پنیر موزارلای کم چرب

نویسندگان
ناصر مقیسه 1
اکرم آریان فر 2
اسماعیل عطای صالحی 3
علی رافع 4
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
2 2. گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
3 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
4 دانشیار، گروه فرآوری مواد غذایی، موسسه علوم و صنایع غذایی، مشهد، ایران
10.22034/FSCT.19.126.297
چکیده
تولید و مصرف به افزایش محصولات غذایی آماده مصرف مانند پیتزاها و کاهش فعالیت­های بدنی روزمره نیاز به کاهش کالری و چربی غذایی را افزایش داده است. بر این اساس، تولید پنیر موزارلای کم چرب از طریق جایگزینی با پلی­ساکاریدهای مفید میکروبی مانند کفیران و فیبرهای رژیمی نظیر اینولین می­تواند کمک موثری باشد. لذا، در این تحقیق اثر افزودن اینولین در غلظت­های 6 و 7 درصد و کفیران در غلظت­های 6/0 و 7/0 درصد مورد بررسی قرار گرفت و آزمون­های فیزیکوشیمیایی، پارامترهای رنگی و ویژگیهای بافتی پنیر تحت تاثیر افزودن اینولین/کفیران مورد آزمایش قرار گرفت. نتایج نشان داد که در نمونه با نسبت اینولین به کفیران 10:1 بیشترین تغییر روی اسیدیته و pH را داشتیم، در حالیکه افزایش مقدار کفیران تأثیری روی اسیدیته نداشته که این مساله می­تواند به دلیل ساختار خنثی پلی ساکارید کفیران باشد. در بررسی میزان ماده خشک پنیر، افزودن اینولین/کفیران تاثیر معنی­داری روی نتایج نشان نداد (P<0.05). در مقابل میزان ذوب شدگی در نمونه شاهد بیشترین و در نمونه B (کمترین نسبت اینولین به کفیران) کمترین بود. به عبارتی، افزودن اینولین/کفیران تاثیری بر میزان ذوب شدگی پنیر نشان نداد. در بررسی ویژگی­های رنگی پنیر موزارلا با تغییر سطح اینولین به کفیران تغییری در میزان روشنایی، *a و *b مشاهده نشد. هرچند در تغییرات کلی رنگ بیشترین تغییر در نمونه A و کمترین تغییر رنگ در نمونه شاهد مشاهد شد. همچنین، افزودن اینولین و کفیران تاثیر معنی­داری بر ویژگی­های ارگانولپتیکی و بافتی پنیر موزارلا نداشته است. بنابراین، امکان استفاده از این ترکیب در فرمولاسیون پنیر موزارلا بدون ایجاد تغییرات نامطلوب در محصول وجود دارد.
کلیدواژه‌ها
بررسی اثر اینولین/کفیران بر ویژگی‌های فیزیکوشیمیایی
حسی و بافتی پنیر موزارلای کم چرب

موضوعات

عنوان مقاله English

Effect of inulin/kefiran on the physicochemical, sensorial and textural properties of Mozzarella cheese

نویسندگان English

Naser Moghiseh 1
Akram Arianfar 2
Esmaeil Ataye salehi 3
Ali Rafe 4
1 Ph.D student, Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan,Iran
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University,Quchan,Iran
3 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan,Iran
4 Associate Professor, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده English

. Production and consumption Increased consumption of ready-to-eat foods such as pizzas and reduced daily physical activity has increased the need to reduce calories and dietary fat. In this study, the effect of adding inulin at concentrations of 6 and 7% and kefir at concentrations of 0.6 and 0.7% was investigated and physicochemical tests, color parameters and textural properties of cheese affected by the addition of inulin / Kefirs were examined. The results showed that in the sample with a ratio of inulin to kefir of 10: 1 had the most change in acidity and pH, while increasing the amount of kefir had no effect on acidity, which could be due to the neutral structure of kefir polysaccharide. In the study of cheese dry matter, the addition of inulin / kefir did not show a significant effect on the results (P <0.05). In contrast, the melting area was the highest in the control sample and the lowest in sample B (the lowest ratio of inulin to kefir). In other words, the addition of inulin / kefir did not show any effect on the melting area of the cheese. In examining the color characteristics of mozzarella cheese, by changing the level of inulin to kefir, no change in brightness, a* and b* was observed. However, in general color changes, the most change were observed in sample A and the least color change was observed in control. Also, the addition of inulin and kefir did not have a significant effect on the organoleptic and textural properties of mozzarella cheese. Therefore, it is possible to use this combination in the formulation of mozzarella cheese without making undesirable changes in the product

کلیدواژه‌ها English

Mozarella cheese
Inulin
Kefiran
texture
sensory
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