Volume 17, Issue 104 (2020)                   FSCT 2020, 17(104): 105-114 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Kamelan H, mazaheritehrani M, Edalatian Dovom M R, Razavi S M A, Haddad khodaparast M H. Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream. FSCT 2020; 17 (104) :105-114
URL: http://fsct.modares.ac.ir/article-7-37722-en.html
1- University student
2- professor , m.mazaheritehrani@yahoo.com
3- Assistant professor
4- Professor
Abstract:   (1372 Views)
Kaymak or Sarshir, a traditional dairy product, is served in Iranian breakfast. The aim of this study was to investigate the fatty acids profile, physicochemical properties (texture, color, pH, acidity, the content of dry matter, fat and protein) and organoleptic aspects of Gilanvand and Dalirankaymaks in comparison to the heavy cream. To study more closely the texture and appearance differences of these products, scanning electron microscope (SEM) images were also prepared. The obtained results showed that the contents of fat and dry matter in heavy cream were higher than the kaymaks; however, Gilanvandkaymak had the highest protein content, acidity, and b*-value. Based on the study of the fatty acids profile, palmitic acid and cis-oleic acid were recognized as the most dominated saturated and unsaturated fatty acids, respectively. Microstructural analysis of SEM revealed that the structure of the protein in the fat field was compact, irregular and abundant in Gilanvandkaymak which influenced the product properties. The hardness, gumminess, and adhesiveness of the heavy cream were highest in comparison to the kaymaks. The Gilamvandkaymak obtained higher scores in evaluating the taste and total acceptance. In conclusion, it can be mentioned that the Gilamvandkaymak will have high potential in marketability by considering its higher protein content as well as total acceptance.
Full-Text [PDF 263 kb]   (948 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2019/10/25 | Accepted: 2020/06/6 | Published: 2020/10/1

Add your comments about this article : Your username or Email:

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.