Influence of Some Hydrocolloids on Textural Properties of UF Cheese

محورهای موضوعی : food microbiology

Sh Zomorodi ¹ (Associate Professor, Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran.)
E. Azarpazhooh ² (Assistant Professor, Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.)
H. Behmadi ³ (Assistant Professor Agricultural Engineering Research Institute, AREEO, Karaj, Iran.)

تاریخ دریافت : 1399/02/24 تاریخ پذیرش : 1399/02/24 تاریخ انتشار : 1399/04/11

کلید واژه: Basil Seed Mucilage, Linseed Mucilage, Tragacanth, UF Cheese, Xanthan,

چکیده مقاله :

In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the samples containing 0.05% of gum tragacanth, 0.05% of xanthan gum and 0.1% of basil seed mucilage and containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum and in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. By increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p<0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, using 0.05 % of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.

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