The effect of inulin and calcium chloride on the viscosity and color characteristics of synbiotic ricotta cheese

Authors
marjaneh sedaghati 1
Reyhaneh Kavand 2
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
2 MS student of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran
10.22034/FSCT.22.162.185
Abstract
This research was conducted with the aim of investigating changes in viscosity and color characteristics of synbiotic ricotta cheese with the addition of inulin and calcium chloride during the storage time. To produce synbiotic ricotta cheese, whey, Lactobacillus acidophilus, inulin, and calcium chloride were used.Inulin at three levels of 0, 1% and 3% and calcium chloride salt at three levels of 0, 150 and 300 mg/L were applied and changes in viscosity and color (color indexes L*, b* and a*) and the survival of Lactobacillus acidophilus during the storage investigated. The results showed the addition of inulin and calcium chloride significantly increased the viscosity of synbiotic ricotta cheese (p<0.05%). The diagram of apparent viscosity-shearing rate indicated that with increasing shearing rate, the apparent viscosity of the samples decreased; Therefore, synbiotic ricotta cheese are non-Newtonian food. In the evaluation of the rheological parameters of different synbiotic ricotta cheese, it was found the cheese had a high correlation with the power law model and the synbiotic ricotta cheese showed pseudoplastic behavior. The changes of L* color indexin of synbiotic ricotta cheese revealed the addition of inulin to cheese significantly increased the L* color index and the presence of calcium chloride decreased the L* color index of synbiotic ricotta cheese significantly (p<0.05). Also, increasing the concentration of inulin and calcium chloride in different synbiotic ricotta cheese was associated with a significant decrease in b* and a* color index of cheese (p<0.05). According to the results, the addition of inulin and calcium chloride improved the survival of Lactobacillus acidophilus (p<0.05). According to the results, in the synbiotic ricotta cheese containing 3% inulin and 300 mg/L calcium chloride, the viscosity and color characteristics of the sample was favorable. In addition, this sample had the highest survival rate of Lactobacillus acidophilus among the synbiotic ricotta cheese.
Keywords
Cheese
Color indexes
Inulin
Ricotta
and viscosity

Subjects

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