The Feasibility of Manufacturing Low Fat Pizza Cheese by Use of Pre- Gelatinized Corn Starch
محورهای موضوعی : food microbiology
1 - MSc of the Department of Food Sciences and Technology, Faculty of Agriculture, Varamin-Pishva Branch,
Islamic Azad University, Varamin,
2 - Associate Professor of the Department of Food Sciences and Technology, Faculty of Agriculture, Varamin-
Pishva Branch, Islamic Azad University, Varamin, Iran
کلید واژه: Low-Fat, Pizza Cheese, Pre-Gelatinized Corn Starch,
چکیده مقاله :
In this study pre-gelatinized corn starch was used in order to improve the sensory and physicochemical properties of low fat pizza cheese. Therefore, the effect of three independent variables including low fat milk powder (45-100%), fat (0-45%) and pregelatinized corn starch (0-10%) on physicochemical properties of low fat pizza cheese was evaluated using mixture statistical design by design expert software. Fifteen treatments were tested and according to the results the used statistical design was successfully applied for evaluation and optimization of the formulation of low fat pizza cheese. All physicochemical properties were significantly affected by the mixture components. As the results showed 67.56% low fat milk powder, 27.93% fat and 4.5% starch were the optimal quantities in the formulation. Melt ability, acidity, elasticity, firmness, total soil matters, flavor, texture and total acceptance were measured and indicated at highest acceptability among the treatments, 4.08, 0.46, 13.91, 14.11, 49.68, 3.85, 4.26 and 3.78 respectively. The closeness of estimated and measured values of responses for optimized formulation suggested the fitness of the selected models and their high predictability.
Alcázar-Alay, S. C. & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science Technology, 35, 215-236.
Anon. (2002). Institute of Standards and Industrial Research of Iran. No: 4658, Mozzarella cheese: properties and test methods.
Carson, C. F., Mee, B. J. & Riley, T. V. (2002). Mechanism of action of Melaleuca alternifolia (tea tree) oil on Staphylococcus aureus determined by time-kill, lysis, leakage and salt tolerance assays and electron microscopy. Antimicrobial Agents and Chemotherapy, 46, 1914-1920.
Chatli, M. K., Gandhi, N. & Singh, P. (2019). Quality of low-fat mozzarella cheese with different fat replacers, Acta Alimentaria, 48(4), 441-448.
Duggan, E., Noronha, N. & O’sullivan, M. (2008). Effect of resistant starch on the water binding properties of imitation cheese. Journal Food Engeenring, 84, 108-115.
Dai, Z., Huang, M., Chen, Y., Siewers, V. & Nielsen, J. (2018). Global rewiring of cellular metabolism renders Saccharomyces cerevisiae Crabtree negative. Nat Commun, 9(1), 3059.
Fife, R. L., McMahon, D. J. & Oberg, C. J. (1996). Functionality of Low Fat Mozzarella Cheese. Journal Dairy Science, 79, 1903-1910.
Fox, P. F., McSweeney, P. L. H., Cogan, T. M. & Guinee, T. P. (2004). Cheese: Chemistry, Physics and Microbiology. Third Edition. Academic Press.
Fu, W. & Nakamura, T. (2018). Effects of starches on the mechanical properties and microstructure of processed cheeses with different types of casein network structures. Food Hydrocolloids, 79, 587-595.
Guinee, T. P., Feeney, E. P. & Fox, P. F. (2001). Effect of ripening temperature on low moisture Mozzarella cheese: Texture and functionality. Le Lait, 81, 475-485.
Hajimohammadi Farimani, R., Habibi Najafi, M. B. & Razavi, M. A. (2011). Optimization of pizza processed cheese formulation using constrained mixture design. Iranian Journal of Food Science and Technology, 7(4), 11-23.
Huth, P. J. & Park, K. M. (2012). Influence of dairy product and milk fat consumption on cardiovascular disease risk: A review of the evidence. Advanced Nutrition, 3, 266–285.
Hicsasmaz, Z., Shippelt, L. & Rizvi, S. H. (2004). Evaluation of Mozzarella Cheese Stretchability by the Ring and Ball Method. Journal Dairy Science, 87, 1993-1998.
Jana, A. & Mandal, P. (2011). Manufacturing and quality of mozzarella cheese: a review. International Journal of dairy science, 6, 199-226.
Jinjarak, S., Olabi, A., Jiménez-Flores, R. & Walker, H. (2006). Sensory, functional and analytical comparisons of whey butter with other butters. Journal of Dairy Science, 89, 2428-2440.
Malaekeh, P., Janfza, F. & Ghofranpour, S. (2014). Feasibility Study of Low Fat Mozzarella Production, Third National Conference on Food Science and Industry, Quchan.
Mazaheri Nasab, M., Habibi Najafi, M. B. & Razavi, S. M. A. (2012). The effect of using two types of fat substitutes on the physical, chemical and sensory properties of low-fat mozzarella cheese. Iranian Food Science and Technology Research Journal, 8(2), 103-114.
Metzger, L. E., Barbano, D. M., Kindstedt, P. S., & Guo M. R. (2001). Effect of Milk Preacidification on Low Fat Mozzarella Cheese:II. Chemical and Functional Properties During Storage. Journal dairy science, 84, 1348–1356.
McMahon, D. J., Alleyne, M. & Oberg, C. (1996). Use of fat replacers in low fat Mozzarella cheese. Journal dairy science, 79, 1911-21.
Mistry, V. V. (2001). Low fat cheese technology. International Dairy Journal, 11, 413-422.
Mahasti, P., Amiri, S., Radi, M. & NIakosari, M. (2010). The chemical modification of corn starch and its performance as a fat replacer in cream. Food Science Nutrition, 8, 15-24.
Mounsey, J. S. & O’Riordan, E. (2008a). Characteristics of imitation cheese containing native or modified rice starches. Food Hydrocoll, 22, 1160-1169.
Mounsey, J. S. & O’Riordan, E. (2008b). Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese. Journal Food Engineering, 84, 57-64.
Olson, N. F. & Bogenrief., D. D. (1995). Functionality of Mozzarella and Cheddar cheeses, in Proc. 4th Cheese Symp., T.M. Logan, P.F. Fox, and P. Ross, Eds., pp 15–23. Cork, Ireland.
Pishelmi, P., Nateghi, L. & Khorshidpour, B. (2017). Investigation of possibility of low-fat yogurt stirred production with pre-gelatinized starch, 7(1), 87-99.
Rehman, S. U., Farkye, N. & Yim, B. (2003). Use of dry milk protein concentrate in pizza cheese manufactured by culture or direct acidification. Journal dairy science, 86, 3841-8.
Rudan, M. A., Barbano, D. M. & Kindstedt, P. S. (1999). Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese. Journal dairy science, 82, 661–672.
Sameen, A. (2009). Functional and technological properties of mozzarella cheese prepared from cow and buffalo milk. Thesis of doctor of Philosophy in food technology, university of agriculture Faisalbad, Pakistan.
Shabani, J., Mirzaei, A., Habibi Najafi, M. B., Jafari, S., Deziani, M., Ezati, R. & Najafzadeh Shadnoosh, M. (2012). Modeling the physicochemical properties of processed cheese Spread based on Iranian feta cheese. Iranian Food Magazine, 7(2), 355-362.
Sadradalabayi, B., Hooshmand Dalir, M. R. & Imani Shahabad, S. H. (2012). Evaluation of the effect of using mono and diglyceride emulsifiers on chemical, textural and sensory properties. Journal of Innovation in Food Science and Technology, 4, 42-47.
Todd, A. S., Street, S. J., Ziviani, J., Byrne, N. M. & Hills, A. P. (2015). Overweight and obese adolescent girls: the importance of promoting sensible eating and activity behaviors from the start of the adolescent period. International Journal of Environmental Research and
Public Health. 12 (2), 2306–2329.
