Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 387-399 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Frhang dehghan F, Moslehishad M, Fadaei-Noghani V. Optimization of Production of Low-fat Cream Containing Persian Gum using Response Surface Methodology. FSCT 2022; 19 (131) :387-399
URL: http://fsct.modares.ac.ir/article-7-59381-en.html
URL: http://fsct.modares.ac.ir/article-7-59381-en.html
1- Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran ,mmoslehishad@gmail.com
3- Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2- Department of Food Science and Technology, Safadasht Branch, Islamic Azad University, Tehran, Iran ,
3- Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
Abstract: (1309 Views)
The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2022/02/6 | Accepted: 2022/07/2 | Published: 2022/12/31
Received: 2022/02/6 | Accepted: 2022/07/2 | Published: 2022/12/31
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |