Volume 16, Issue 87 (2019)                   FSCT 2019, 16(87): 127-140 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Abbasi Asl S, Amiri S, Rezazadeh Bari M. Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design. FSCT 2019; 16 (87) :127-140
URL: http://fsct.modares.ac.ir/article-7-18417-en.html
Investigating the combined effect of inulin and gelatin on the qualitative properties of Mozzarella cheese using a combined experimental design
Somayeh Abbasi Asl1 , Saber Amiri2 , Mahmoud Rezazadeh Bari 3
1- M.Sc. Department of Food Science and Technology, Faculty of Agriculture, Saba College of Higher Education Urmia, Iran
2- Ph.D. student of Food Biotechnology, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz. Iran
3- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University. Urmia, Iran , m.rezazadehbari@urmia.ac.ir
Abstract:   (5720 Views)
Mozzarella is one of the most important cheeses in the Pasta filata group which contains 18 to 30% fat. Due to the increasing use of Mozzarella cheese, it is necessary to improve its qualitative characteristics. The aim of this study was to investigate the combined effect of inulin and gelatin and its effect on the qualitative properties of Mozzarella cheese. In this study, the effect of four independent variables of inulin, gelatin in different ratios (0.25, 0.62, 1, 1.75%), fat 15 - 30%, and the duration of storage for 1 to 30 days at a temperature of -18 °C. The results showed that the combination of inulin and gelatin could improve the quality of Mozzarella cheese. Based on the results, an increase in the ratio of inulin to gelatin in increasing the moisture content and reducing pH, the effect of storage time on moisture reduction and pH were significant (p<0.05). However, the effect of the ratio of inulin to gelatin, fat percentage and shelf life on the amount of salt It was unnecessary (p>0.05). The results of this study indicate that the combined effect of inulin and gelatin in the ratio of 1.75%, due to the development of an expandable tissue, is the relatively smooth appearance of the fatty, proper taste and oral sensation to improve the qualitative characteristics of Mozzarella cheese.
Keywords: Mozzarella cheese, Inulin, Gelatin, Combined experimental design
Full-Text [PDF 625 kb]   (1990 Downloads)    
Article Type: Original Research | Subject: Food formulations
Received: 2018/04/3 | Accepted: 2019/03/2 | Published: 2019/05/15
Add your comments about this article : Your username or Email:
CAPTCHA
Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.