ارزیابی ویژگی‌های بافتی پنیر سین‌بیوتیک فراپالوده‌ی حاوی پودر آب‌پنیر فراپالایش املاح‌گیری شده و لاکتولوز

نویسندگان
غزال نصرتی 1
حسین جوینده 2
محمد حجتی 3
محمد نوشاد 3
1 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
3 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان
10.22034/FSCT.20.143.108
چکیده
امروزه، فرآورده­های غذایی عملگرا به عنوان رژیم غذایی سلامت­بخش به­شکلی گسترده­ای مورد توجه مصرف­کنندگان قرار گرفته است. همچنین، استفاده از میکروارگانیسم­های خاص مانند باکتری­های پروبیوتیک، امکان توسعه غذاهای نوین با قابلیت نگهداری مناسب را فراهم نموده است. در این پژوهش، به منظور تولید پنیر فراپالوده فراسودمند از پودر آب­پنیر فراپالوده با املاح کاهش یافته (DUWP) در سطوح ٠، ١ و ٢ درصد و پودر لاکتولوز در سطوح ٠ و ١ درصد به عنوان ترکیبات پری­بیوتیک استفاده گردید. به­علاوه، از باکتری­ها بیفیدوباکتریوم بیفیدیوم به­عنوان باکتری پروبیوتیک استفاده شد. ویژگی­های بافتی شامل سفتی، پیوستگی، چسبندگی، ارتجاع­پذیری، حالت صمغی و قابلیت جویدن و خواص حسی شامل رنگ، رایحه، بافت و طعم نمونه­های پنیر سین­بیوتیک در طی ٦٠ روز نگهداری (1، 30 و60 روز) در دمای ٤ درجه­ی سانتی­گراد مورد ارزیابی قرار گرفت. نتایج نشان داد که افزودن پودر DUWP و پودر لاکتولوز به­غیر از چسبندگی و حالت ارتجاعی سبب کاهش قابل توجه مقادیر ویژگی­های بافتی شد (٠٠١/٠>P). همچنین به­طورکلی، به­غیر از ویژگی چسبندگی و پیوستگی، سایر مقادیر پارامترهای بافت تا اواسط دوره نگهداری افزایش و پس از آن کاهش یافت. نتایج حسی نیز نشان داد که هرچند افزودن پودرهای DUWP و لاکتولوز سبب کاهش ویژگی­های حسی گردید، اما اختلاف معنی­داری در اکثر موارد میان نمونه شاهد (فاقد پودرهای DUWP و لاکتولوز) و نمونه حاوی 1% از هر یک از پودرهای مذکور مشاهده نگردید (٠5/٠<P). بنابراین، براساس نتایج به دست آمده، نمونه سین­بیوتیک حاوی ١% پودر DUWP و ١% پودر لاکتولوز به عنوان بهترین نمونه پنیر سین­بیوتیک فراپالوده مشخص گردید. با توجه به پتانسیل این محصول در ارتقای سلامت جامعه و کاهش ابتلا به بیماری، تولید و مصرف این پنیر عملگرا پیشنهاد می­گردد.
کلیدواژه‌ها
سین‌بیوتیک
پنیر فراپالوده
ویژگی‌های بافت
دوره نگهداری

موضوعات

عنوان مقاله English

Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders

نویسندگان English

Ghazal Nosrati 1
Hossein Jooyandeh 2
Mohammad Hojjati 3
Mohammad Noshad 3
1 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
3 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Nowadays, Functional food products as healthy diets have been considered extensively among consumers. Moreover, the use of particular microorganisms, for instance probiotic bacteria, offers probabilities to progress novel foods with appropriate shelf life. In the current research, in order to produce a functional ultrafiltrated (UF)-cheese, demineralized UF-whey powder (DUWP) at the levels of 0, 1 and 2%, and lactulose powder at the levels of 0 and 1% were used. Furthermore, bifidobacterium bifidum was used as probiotic bacteria. The textural characteristics in terms of hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness and sensorial propertis of the symbiotic cheese samples including odor, color, texture and taste were evaluated during 60 days of storage period at 4 ◦C. Results showed that addition of DUWP and lactulose powders except for adhesiveness and springiness caused significant decrease in all textural parameters (P<0.001). Besides, except for adhesiveness and cohesiveness, the mean values of textural parameters usually enhanced up to middle of the storage time and thereafter decreased up to end of storage period (p<0.05). Sensory results revealed that although addition of both DUWP and lactulose powders resulted in lower sensory scores, no significant differences were found between control (without DUWP and lactulose) and sample containing 1% of each both mentioned powders (P>0.05). Therefore, based on the obtained results, sample having 1% of DUWP and 1% of lactulose determined as the best symbiotic UF-cheese sample. Since the potential contribution of this product in community health promotion and reduction of diseases risk, the production and consumption of this functional cheese is proposed.

کلیدواژه‌ها English

Synbiotic
Ultrafiltrated cheese
Texture parameters
Storage period
Fox, P.F., Guinee, T.P., Cogan, T.M. and McSweeney, P.L.H. 2017. Fundamentals of Cheese science. Second edition, Springer, 1-28.
Cruz, A.G. Buriti, C. Souza, C.B.H. Faria, J.A.F. and Saad, S.M.I. 2009. Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science and Technology. 20(8): 344–354.
Ong, L., and Shah, N.P. 2008. Influence of probiotic Lactobacillus acidophilus and Lb. helveticus on proteolysis, organic acid profiles and ACE-inhibitory activity of Cheddar cheeses ripened at 4, 8 and 12 °C. Journal Food Science. 73(3): 111–120.
Bylund, G. 1995. Dairy processing handbook. Lund: Tetra Pak Processing Systems, 331-352.
Danesh, E., Goudarzi, M. and Jooyandeh, H. 2018. Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. Journal of Food Measurement and Characterization. 12: 2416-2425.
Champagne, C.P., Gardner, N.J. and Roy, D. 2005. Challenges in the addition of probiotic cultures to foods. Crit. Rev. Food Science Nutrtion. 45: 61–84.
Heenan, C.N., Adams, M.C., Hosken, R.W. and Fleet. G.H. 2004. Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. Lebensm. Wiss. Technology. 37: 461–466
Sánchez, B., De Los Reyes-Gavilán, C.G. Margolles, A. and Gueimonde, M. 2009. Probiotic fermented milks: Present and future. International Journal Dairy Technology. 62: 472–483.
Mosallaie, F., Jooyandeh, H., Hojjati, M. and Fazlara, A. (2020) Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and Lactobacillus rhamnosus. Food Science and Biotechnology, 29(6): 793-803
Gibson, G.R. 2004. Fibre and effects on probiotics (the prebiotic concept). Clinical Nutrition. Supplements. 1: 25–31.
Roberfroid, M. 2002. Functional food concept and its application to prebiotics. Digestive and liver Disease. 34(2): S105–S110.
Kontula, P., Suihko, M.L., von Wright, A., and Mattila-Sandholm, T. 1999. The effect of 416 lactose derivates on intestinal lactic acid bacteria. Journal of Dairy Science. 82: 249-256.
Jooyandeh, H., Minhas K.S. and Kaur A. 2009. Sensory Quality and Chemical Composition of Wheat Breads Supplemented with Fermented Whey Protein Concentrate and Whey Permeate. Journal of Food Science and Technology. 46(2): 146-148.
Jooyandeh, Momenzadeh, S., Alizadeh Behbahani1, A. and Barzegar, H. 2022. Effect of Malva neglecta and lactulose on survival of Lactobacillus fermentum and textural properties of symbiotic stirred yogurt. Journal of Food Science & Technology. 60: 1136–1143
Pires, A.F., Marnotes, N.G., Rubio, O.D., Garcia, A.C., and Pereira, C.D. 2021. Dairy by-products: A review on the valorization of whey and second cheese whey. Foods. 10: 1067.
Torabi, F., Jooyandeh, H., Noshad, M. and Barzegar, H. 2019. Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin. Research and Innovation in Food Science and Technology. 8(2): 137-150. (In Persian)
Jooyandeh, H. and Mosallaie F. 2023. Mycotoxins: Fungal species and methods of identification, control and detoxification of mycotoxins. 2nd ed., Ferdowsi University Press, Mashhad. (In Persian)
Jooyandeh, H., and Minhas, K.S. 2009. Effect of addition of fermented whey protein concentrate on cheese yield and fat and protein recoveries of Feta cheese. Journal of Food Science and Technology-Mysore, 46(3): 221–224.
Jooyandeh, H. 2022. Application of enzymes in dairy products. 1st ed., Khuzestan Agricultural Sciences and Natural Resources University Press. (In Persian)
Alimoradi, F., Hojati, E., Jooyandeh, H., Zehni-Moghadam, S.A.H. and Moludi, J. 2016. Whey proteins: Health benefits and food applications. Journal of International Research in Medical and Pharmaceutical Sciences. 9(2): 63-73.
Jooyandeh, H., Danesh, E., and Goudarzi, M. 2017. Influence of Transglutaminase Treatment on Proteolysis and Lipolysis of Low-Fat White-Brined Cheese Incorporated with Whey Proteins during Ripening. Journal of Food Technology and Nutrition. 15(4): 31–44. (In Persian)
Torabi, F., Jooyandeh, H. and Noshad, M. 2021. Evaluation of physicochemical, rheological, microstructural, and microbial characteristics of synbiotic ultrafiltrated white cheese treated with transglutaminase. Journal of Food Processing and Preservation. 45(4): e15572, 1-11.
Jooyandeh, H. 2009. Effect of fermented whey protein concentrate on texture of Iranain white cheese. Journal of Texture Studies. 40(5): 497-510.
Barbosa, I.C., Oliveira, M.E.G., Madruga, M.S., Gullón, B., Pacheco, M.T.B., Ana M.P. et al. 2016. Influence of the addition of Lactobacillus acidophilusLa-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese. Food Function. 7(10): 4356-4371.
Ghaemi, F., Hissari, J. and Pourahmad, R. 2014. Evaluation of viability and textural and qualitative properties of ultra-refined Farashmand cheese containing strains Bifidobacterium lactis and Lactobacillus acidophilus. Journal of food processing and preservation. 6(1): 53-64.
Sarwar, A., Aziz, T., Al-Dalali, S., Zhao, X., Zhang, J., ud Din, J., Chen, Ch., Cao, Y., and Yang, Z. 2019. Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin. Foods. 8(10): 468.
Danesh, E., Goudarzi, M., and Jooyandeh, H. 2017. Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream. Journal of Dairy Science. 100: 5206–5211.
Jooyandeh, H., Mortazavi S.A., Farhang P. and Samavati V. 2015. Physicochemical Properties of Set-Style Yoghurt as Effect by Microbial Transglutaminase and Milk Solids Contents. Journal of Applied Environmental and Biological Sciences. 4(11S): 59-67.
Nosrati, Gh., Jooyandeh, H., Hojjati, M., and Noshad, M. 2023. Study on the Physicochemical Properties of Synbiotic UF-Cheese Containing Demineralized Ultrafiltrated Whey Powder and Lactulose During Storage Period. Journal of Food Science and Technology (Iran), In Press. (In Persian)
Rashidi., H. 2016. Application of milk protein powder and Lactobacillus paracasei in the production of low-fat lactic cheese and determination of its chemical, sensory and physical characteristics. Journal of Food Industry Research. 3(26): 469-479.
Abd-Rabou, H.S., ElZiney, M.G. Awad, S.M., Sobhy A El Sohaimy, S.A. and Dabour, N.A. 2016. Impact of Probiotic and Synbiotic Supplementation on the Physicochemical, Texture and Sensory Characteristics of Wheyless Domiati-Like Cheese. MOJ Food Processing and Technology. 3(3): 1-10.
El, B. & Azza, M. 2013. The use of inulin as a dietary fiber in the production of symbiotic Uf-Soft cheese. Journal of Food and Dairy Science. 4(12): 663 – 677.
Mahdavipour, M., Roufegarineja., L. and Alizadeh, A. 2018. The effect of different salt concentrations on the physicochemical and sensory properties of probiotic white cheese prepared by ultrafiltration method. Journal of Food Science and Technology (Iran). 15(83): 203-215. (In Persian)
Szczesniak, A. S., Brandt, M.A. and Friedman, H.H. 1963. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. Journal Food Science. 28: 397-403.
Azambuja, N.C., Zacarchenco, P. B., Fleuri, L.F., Andrade, J.C., Moreno, I., Van Dender, A.G.F. and Gallina, D.A. 2013. Characterization of Fresh Cheese with Addition of Probiotics and Prebiotics. Journal of Life Science. 7: 189-195.
Kınık, O., Kesenkaş, H., Günç Ergönül, P., and Akan, E. 2017. The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese. Mljekarstvo. 67(1): 71-85.
Gomaa, E.A. 1990. Ultrafiltration in soft white" domiati" cheese manufacture. Dissertation, East Lansing, MI. Michigan State University. Department of Food Science and Human Nutrition.
Danesh, E., Jooyandeh, H., and Goudarzi, M. 2017. Improving the rheological properties of low-fat Iranian UF-Feta cheese by incorporation of whey protein concentrate and enzymatic treatment of transglutaminase. Iranian Journal Food Science Technology. 14(67): 285-298. (In Persian)
Momenzadeh, S., Jooyandeh, H., Alizadeh Behbahani, B., and Barzegar, H. 2021. Evaluation of physicochemical and sensory properties of half-fat synbiotic stirred yogurt containing Panirak (Malva neglecta) and lactulose. Journal of Food Science and Technology (Iran), 18(120): 353-363. (In Persian)
Golob T, Micovic E, Bertoncely J, and Jamnik M. 2004. Sensory acceptability of chocolate with inulin. Acta Agriculture Slovenica. 83(2): 221- 231.