تاثیر جوانه کینوا بر ویژگی‌های پنیر بدون آب پنیر (wheyless cheese)

محورهای موضوعی : علوم و صنایع غذایی

مهسا کریم پور سهرقه ¹ (گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران)
افشین جوادی ² (گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی ﺗﺒﺮﻳﺰ، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﻰ، ﺗﺒﺮﻳﺰ، اﻳﺮان)
شهین زمردی ³ (بخش تحقیقات فنی و مهندسی مرکز تحقیقات، آموزش کشاورزی و منابع طبیعی آذربایجان غربی، سازمان تحقیقات، آموزش و ترویج)
نویده انرجان ⁴ (گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی ﺗﺒﺮﻳﺰ، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﻰ، ﺗﺒﺮﻳﺰ، اﻳﺮان)

تاریخ دریافت : 1402/02/13 تاریخ پذیرش : 1402/03/18 تاریخ انتشار : 1401/12/01

کلید واژه: پنیر تازه فاقد آب پنیر, جوانه کینوا, پروفیل بافتی,

چکیده مقاله :

تولید پنیرهای تقلیدی بدون آب پنیر یکی از دستاوردهای نوین در صنعت لبنیات می باشد که به خاطر جنبه‌های تغذیه‌ای و اقتصادی مورد توجه قرار گرفته است. در این پنیرها می‌توان با استفاده از مواد گیاهی، ارزش غذایی پنیر را افزایش و هزینه تولید آن را کاهش داد. در این مطالعه، تأثیر جوانه کینوا بر ویژگی‌های فیزیکی‌شیمیایی، ترکیبات پلی فنلی، پروفیل بافتی، میکروبی و حسی پنیر فاقد آب پنیر مورد بررسی قرار گرفت. نتایج نشان داد، با افزایش جوانه کینوا ماده خشک، اسیدیته و چربی در ماده خشک در تمام نمونه ها به طور معنی‌داری افزایش و میزان رطوبت و پروتئین کاهش یافت (05/0>p). میزان سفتی بافت، فنریت و پیوستگی نمونه های حاوی کینوا نسبت به نمونه شاهد (بدون کینوا) به طور معنی‌داری کمتر بود (05/0>p). اما نمونه‌های دارای مقادیر بالاتر جوانه کینوا نسبت به نمونه های دارای مقادیر کمتر جوانه کینوا دارای بیشترین مقدار سفتی بافت، فنریت و پیوستگی، صمغی بودن و قابلیت جویدن بود (05/0p<). بر اساس نتایج ارزیابی حسی، با افزودن جوانه کینوا تا 6 درصد امتیاز طعم به‌طور معنی‌داری بهبود یافت. اما با افزایش بیشتر جوانه امتیاز طعم به طور معنی داری کاهش یافت (05/0>p). بر اساس نتایج حاصل از این بررسی می‌توان از 6 درصد جوانه کینوا در تهیه پنیر فاقد آب پنیر استفاده نمود.

چکیده انگلیسی:

The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production costs by using plant ingredients. The effect of quinoa germs was investigated on the physicochemical properties, phenol compounds, textural profile, and microbial and sensory properties of whey-less cheese. The results showed that with increasing quinoa germs, the dry matter, acidity, and fat in dry matter content increased and moisture and protein content decreased in all samples (p<0.05). The value of hardness, springiness and cohesiveness of the samples containing quinoa germs were significantly lower than the control sample (without quinoa germs). However, the samples with higher amounts of quinoa germs had the highest hardness, springiness, cohesiveness, gumminess and chewiness compared to the ones with lower values of quinoa germs (p<0.05). According to the sensory results, the flavor score was significantly improved by adding the quinoa gems up to 6%. But with the increasing germs to 9 %, the flavor score decreased significantly (p<0.05). Based on the results obtained in this study, 6% of quinoa germs can be used in the preparation of whey-less functional cheese.

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