Volume 21, Issue 149 (2024)
FSCT 2024, 21(149): 171-194 |
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Mohammad Nezhad R, ghaderi M, Zarei M, Arab M S. Effect of Pectin Hydrocolloids on Quality Characteristics and Shelf-life of Industrial Liquid Kashk during Refrigeration Storage. FSCT 2024; 21 (149) :171-194
URL: http://fsct.modares.ac.ir/article-7-73347-en.html
URL: http://fsct.modares.ac.ir/article-7-73347-en.html
1- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran ,m.ghaderi@scu.ac.ir
3- Department of Research and Development, Ramak Dairy Company, Shiraz, Iran
2- Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran ,
3- Department of Research and Development, Ramak Dairy Company, Shiraz, Iran
Abstract: (654 Views)
Abstract
Kashk is a well-known acid-fermented dairy product with high nutritional value widely consumed in Iran. The main problem with liquid Kashk is phase separation, potentially affecting its rheological textural and microbial quality during storage. In the present study, pectin hydrocolloid was used as a stabilizer in liquid Kashk formulation, and their effects on the physicochemical (pH, acidity, water holding capacity, syneresis, color), textural (hardness), and sensory attributes of the product were investigated during 60 days storage at 4 ˚C. Four batches of liquid Kashk were prepared using the following formulations: Control (without stabilizer), and P-0.1, P-0.2, and P-0.3 were incorporated with 0.1, 0.2, and 0.3 % (w/w) pectin, respectively. During storage, pectin addition resulted in higher acidity and lower pH of the Kashk, compared to Control. P-0.2 and P-0.3 samples exhibited the highest water-holding capacity and the lowest syneresis compared to the control and P-0.1 samples throughout the storage period. The addition of pectin positively affected the hardness of the samples. With an increase in pectin concentration, the hardness of the samples increased, and from day 30 of storage onwards, the hardness of the P-0.2 and P-0.3 formulations was significantly higher than that of P-0.1 and the Control (P < 0.05). Color attributes, including lightness, yellowness, and whiteness index of samples, were influenced considerably by fortification with pectin. Mold and yeast count, as well as the coliform count of samples, were negative during storage. In sensory evaluation, visual syneresis, texture and consistency, color and appearance, and overall acceptability scores were influenced by the concentration of the stabilizer. The highest overall acceptance scores during sensory evaluation belonged to the P-0.3. The results indicate that adding pectin can positively impact the quality characteristics of Kashk.
Kashk is a well-known acid-fermented dairy product with high nutritional value widely consumed in Iran. The main problem with liquid Kashk is phase separation, potentially affecting its rheological textural and microbial quality during storage. In the present study, pectin hydrocolloid was used as a stabilizer in liquid Kashk formulation, and their effects on the physicochemical (pH, acidity, water holding capacity, syneresis, color), textural (hardness), and sensory attributes of the product were investigated during 60 days storage at 4 ˚C. Four batches of liquid Kashk were prepared using the following formulations: Control (without stabilizer), and P-0.1, P-0.2, and P-0.3 were incorporated with 0.1, 0.2, and 0.3 % (w/w) pectin, respectively. During storage, pectin addition resulted in higher acidity and lower pH of the Kashk, compared to Control. P-0.2 and P-0.3 samples exhibited the highest water-holding capacity and the lowest syneresis compared to the control and P-0.1 samples throughout the storage period. The addition of pectin positively affected the hardness of the samples. With an increase in pectin concentration, the hardness of the samples increased, and from day 30 of storage onwards, the hardness of the P-0.2 and P-0.3 formulations was significantly higher than that of P-0.1 and the Control (P < 0.05). Color attributes, including lightness, yellowness, and whiteness index of samples, were influenced considerably by fortification with pectin. Mold and yeast count, as well as the coliform count of samples, were negative during storage. In sensory evaluation, visual syneresis, texture and consistency, color and appearance, and overall acceptability scores were influenced by the concentration of the stabilizer. The highest overall acceptance scores during sensory evaluation belonged to the P-0.3. The results indicate that adding pectin can positively impact the quality characteristics of Kashk.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2024/01/10 | Accepted: 2024/03/10 | Published: 2024/06/21
Received: 2024/01/10 | Accepted: 2024/03/10 | Published: 2024/06/21
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