مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

ارزیابی ویژگی‌های رئولوژیکی پنیر پروسس تولیدی از کازئینات سدیم، پروتئین نخود و روغن ذرت

نوع مقاله : پژوهشی اصیل

نویسندگان
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.
چکیده
در این پژوهش به بررسی اثرات کازئینات سدیم، پروتئین نخود و روغن ذرت بر میزان پس دهی روغن، چسبندگی، کار لازم برای غلبه بر چسبندگی و برش پنیر پروسس تولیدی پرداخته شد. نتایج به روش سطح پاسخ در قالب طرح مرکب مرکزی مدل سازی و تجزیه و تحلیل شدند. بهینه سازی فرمولاسیون پنیر پروسس با استفاده از طرح مرکب مرکزی برای سه متغیر مستقل شامل پودر پروتئین نخود (0، 5/7، 15%وزنی/ وزنی)، روغن ذرت (0، 8، 16% وزنی / حجمی) و کازئینات سدیم (0، 5/2، 5% وزنی / وزنی) انجـام شـد. به طور کلی اثر همه متغیرها بر ویژگی های پس دهی روغن، چسبندگی، کار لازم برای غلبه بر چسبندگی و برش پنیر پروسس معنادار بود ­.  با توج به نتایج به دست آمده با افزایش سطوح روغن ذرت میزان پس دهی روغن نمونه­های پنیر افزایش یافت. در برهمکنش روغن ذرت/ کازئینات سدیم با افزایش درصد روغن ذرت و کازئینات سدیم کار مورد نیاز برای غلبه بر چسبندگی نمونه­های پنیر به طور معناداری کاهش یافت. در برهکنش پروتئین نخود/ کازئینات سدیم با افزایش درصد پروتئین نخود کار لازم برای برش نمونه­های پنیر به طورمعناداری افزایش یافت.؛ درحالیکه افزودن کازئینات سدیم منجر به کاهش پارامتر مورد بررسی گردید. بنابراین، کازئینات سدیم، پروتئین نخود و روغن ذرت مکمل های خوبی برای کاهش اثرات منفی همدیگر بر خواص پس دهی روغن، گسترش پذیری و کار لازم برای برش پنیر پروسس غنی شده هستند و استفاده همزمان این سه در پنیر پروسس در نهایت باعث بهبود ویژگی های ذکر شده آن درمقایسه با نمونه شاهد شد. نتایج این مطالعه برای توسعه پنیر و محصولات لبنی فراسودمند حاوی کازئینات سدیم، پروتئین نخود و روغن ذرت مطلوب است.

 
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Evaluation of the rheological characteristics of processed cheese produced from sodium caseinate, pea protein and corn oil

نویسندگان English

Parisa Ghaneie 1
Moharam Vaziri 2
Fardin Tamjidi 3
1 PhD Student, Department of Food Science& Technology, College of Agriculture, Islamic Azad UniversitySanandaj Branch, Sanandaj, Iran.
2 Assistant Professor, Department of Food Science&Technology, College of Agriculture, Islamic Azad UniversitySanandaj Branch, Sanandaj, Iran.
3 Assistant Professor, Department of Food Science & Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran
چکیده English

In this research, the effects of sodium caseinate, pea protein, and corn oil on oiling off, stickiness, Work of adhesion, and Work of shear process cheese were investigated. The results were modeled and analyzed using the response surface method in the form of central composite design. Optimization of processed cheese formulation using central compound design for three independent variables including pea protein powder (0, 7.5, 15%W/W), corn oil (0, 8, 16%W/V) and sodium caseinate (0, 2.5, 5%W/W) was done. In general, the effect of all variables on oil return characteristics, stickiness, Work of adhesion and Work of shear were significant. Based on the obtained results, the oil yield of cheese samples increased with the increase of corn oil levels. In the corn oil/sodium caseinate interaction, with the increase in the percentage of corn oil and sodium caseinate, the Work of adhesion of the cheese samples decreased significantly. In the interaction of pea protein/sodium caseinate, with the increase in the percentage of pea protein, the work required to cut the cheese samples increased significantly. In the interaction of pea protein/sodium caseinate, with increasing the percentage of pea protein, the work required to cut the cheese samples increased significantly; while the addition of sodium caseinate led to a decrease in the studied parameter. Therefore, sodium caseinate, pea protein, and corn oil are good supplements to reduce each other's negative effects on the properties of oil return, expandability, and the work required to cut enriched processed cheese, and the simultaneous use of these three in processed cheese ultimately improves the properties of processed cheese. It was mentioned in comparison with the witness sample. The results of this study are favorable for the development of cheese and ultra-profitable dairy products containing sodium caseinate, pea protein and corn oil.

 

کلیدواژه‌ها English

processed cheese - corn oil - pea protein - sodium caseinate
Rheological properties
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