ویژگی‌های رئولوژیکی و میکروبی پنیر شبه‌لبنی تهیه شده از ذرت شیرین حاوی کنسانتره‌های پروتئینی آب‌پنیر و شیر

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

3 مدیر گروه علو م و مهندسی صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

4 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

5 استادیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

پژوهش پیش­رو با هدف دستیابی به فرمولاسیون بهینه پنیر آنالوگ برپایه شیرابه ذرت مشابه با پنیر سفید ایرانی کم­چرب فراپالوده انجام گرفت. در این تحقیق، اثـر متغیرهـای پودر کنسانتره پروتئین آب­پنیر (WPC) و پودر کنسانتره پروتئین شیر (MPC) هر کدام در سطوح 5، 10 و 15 درصد و شیرابه ذرت تهیه شده از دانه­های ذرت شیرین در دو سطح استخراج 15 و 25 درصد (نسبت دانه ذرت به آب؛ حجمی/وزنی) بر ویژگی­های پروفایل بافت و کیفیت میکروبی نمونه­های پنیر آنالوگ طی مدت 60 روز نگه­داری در یخچال مقایسه گردید. نتایج نشان داد با افزایش درصد استخراج شیرابه ذرت، سختی و قابلیت­جوندگی نمونه‌های پنیر آنالوگ کاهش و با افزایش مقادیر WPC و MPC، مقادیر سفتی، خاصیت صمغی و پیوستگی نمونه­ها افزایش یافت. براساس نتایج این تحقیق، نمونه­ی پنیر آنالوگ ذرت باکیفیت قابل­قبول می­تواند با استفاده از سطوح 15 درصد هر سه متغیر درصد استخراج شیرابه ذرت، WPC و MPC تهیه گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Rheological and Microbial Properties of Cheese Analog Made from Sweet Corn Containing Whey- and Milk- Protein Concentrates

نویسندگان [English]

  • Marzieh Veiskarami 1
  • Hossein Jooyandeh 2
  • Mohammad Hojjati 3
  • Mohammad Noshad 4
  • Mohammad Amin Mehrnia 5
1 MSc. Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
2 Associate Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
3 Associate Professor, Department of Food Science and Technology Department, Agricultural Sciences and Natural Resources University of Khuzestan
4 Assistant Professor, Department of Food Science &; Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
5 Assistant Professor, Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده [English]

The present study was conducted to obtain the optimal formulation of a cheese analog based on corn extract resembled to the low-fat Iranian white cheese. In this study, the effects of whey protein concentrate (WPC) and milk protein concentrate (MPC) each in the powder form and at the levels of 5, 10 and 15% and corn extract prepared from sweet corn seeds with two water extraction levels of 15 and 25% (water: corn ratio; w/v) were evaluated on the texture profile and microbial quality of the cheese analog samples during 60 days storage in a refrigerator. The results showed that by increasing the percentage of the corn extract, hardness and chewability of the cheese analog samples were decreased and with increasing values ​​of WPC and MPC, the values ​​of hardness, gumminess and cohesiveness of cheese analog samples were increased. Based on the results of this study, a corn cheese analog sample with acceptable quality could be produced by using 15% of all the three variables, i.e. corn to water extraction ratio, WPC and MPC.

کلیدواژه‌ها [English]

  • Cheese analog ultrafiltrated
  • corn extract
  • whey protein
  • milk protein
  • concentrate
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