The Effect of Tragacanth Gum in Physicochemical and Textural Properties of Lighvan Cheese during Ripening

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī

卷:6

Azadeh Ghorbani Hasansarai¹  Jafar Mohammadzadeh Milani²  Shohreh Khedmati³  Abdolkhalegh Golkar⁴ 

[1] Associate Professor, Department of Food Science and Technology, Islamic Azad University, Branch of Ayatolah Amoli, Amol, Iran;

[2] Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran;

[3] M.Sc. Graduated, Department of Food Science and Technology, Islamic Azad University, Branch of Ayatolah Amoli, Amol, Iran;

[4] Ph.D. Student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran;

关键词: lighvan cheese;    physicochemical properties;    ripening period;    texture;    tragacanth gum;   

DOI  :  10.22101/jrifst.2017.05.22.618

来源: DOAJ

【 摘 要 】

In this research, the effect of tragacanth gum (Astragalusgummifer) at five different concentrations of 0.25, 0.5, 0.75 and 1 gram of gum per 1 kg of consumed milk on physicochemical (moisture, ash, pH, salt, fat and protein), colorimetric measurement and textural properties of Lighvan cheese during 90 days of ripening (0, 15, 30, 45, 60 and 90 days) was evaluated. The results showed that gum addition, decreased the fat content of Lighvan samples in comparison of control one. Gum increased the moisture and protein of samples in comparison with control. Fat, ash, salt and protein of Lighvan cheese increased during ripening. Textural properties (hardness, cohesiveness, gumminess, chewiness and springiness) significantly (P<0.05) increased with addition of 0.25 gram of gum in one kilogram of primary milk before cheese-making; however, these parameters decreased at higher gum concentrations. All textural parameters of cheese decreased during 90 days of ripening. Colorimetric observation revealed that L* and b* parameters decreased and increased during ripening, respectively. Finally, based on textural properties of Lighvan cheese, X0.25 sample was selected as the best formula in five produced cheeses.

【 授权许可】

Unknown