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https://doi.org/10.15567/mljekarstvo.2019.0404

Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum

Sharmineh Sharafi ; Islamic Azad University, Varamin-Pishva Branch, Faculty of Agriculture, Department of Food Science and Technology, Varamin, Iran
Leila Nateghi ; Islamic Azad University, Varamin-Pishva Branch, Faculty of Agriculture, Department of Food Science and Technology, Varamin, Iran
Orang Eyvazzade ; Islamic Azad University, Varamin-Pishva Branch, Faculty of Agriculture, Department of Food Science and Technology, Varamin, Iran
Maryam Ebrahimi Taj Abadi ; Islamic Azad University, Central Tehran Branch, Department of Biology, Faculty Member of Science, Tehran, Iran

Puni tekst: engleski, pdf (325 KB) str. 239-250 preuzimanja: 389* citiraj
APA 6th Edition
Sharafi, S., Nateghi, L., Eyvazzade, O. i Ebrahimi Taj Abadi, M. (2019). Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum. Mljekarstvo, 69 (4), 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
MLA 8th Edition
Sharafi, Sharmineh, et al. "Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum." Mljekarstvo, vol. 69, br. 4, 2019, str. 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404. Citirano 07.05.2021.
Chicago 17th Edition
Sharafi, Sharmineh, Leila Nateghi, Orang Eyvazzade i Maryam Ebrahimi Taj Abadi. "Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum." Mljekarstvo 69, br. 4 (2019): 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
Harvard
Sharafi, S., et al. (2019). 'Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum', Mljekarstvo, 69(4), str. 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
Vancouver
Sharafi S, Nateghi L, Eyvazzade O, Ebrahimi Taj Abadi M. Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum. Mljekarstvo [Internet]. 2019 [pristupljeno 07.05.2021.];69(4):239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
IEEE
S. Sharafi, L. Nateghi, O. Eyvazzade i M. Ebrahimi Taj Abadi, "Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum", Mljekarstvo, vol.69, br. 4, str. 239-250, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0404
Puni tekst: hrvatski, pdf (325 KB) str. 239-250 preuzimanja: 195* citiraj
APA 6th Edition
Sharafi, S., Nateghi, L., Eyvazzade, O. i Ebrahimi Taj Abadi, M. (2019). Optimiranje i utvrđivanje parametara teksture niskomasnih sireva od ultrafiltriranig mlijeka s dodatkom galaktomanana i Novagel gume. Mljekarstvo, 69 (4), 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
MLA 8th Edition
Sharafi, Sharmineh, et al. "Optimiranje i utvrđivanje parametara teksture niskomasnih sireva od ultrafiltriranig mlijeka s dodatkom galaktomanana i Novagel gume." Mljekarstvo, vol. 69, br. 4, 2019, str. 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404. Citirano 07.05.2021.
Chicago 17th Edition
Sharafi, Sharmineh, Leila Nateghi, Orang Eyvazzade i Maryam Ebrahimi Taj Abadi. "Optimiranje i utvrđivanje parametara teksture niskomasnih sireva od ultrafiltriranig mlijeka s dodatkom galaktomanana i Novagel gume." Mljekarstvo 69, br. 4 (2019): 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
Harvard
Sharafi, S., et al. (2019). 'Optimiranje i utvrđivanje parametara teksture niskomasnih sireva od ultrafiltriranig mlijeka s dodatkom galaktomanana i Novagel gume', Mljekarstvo, 69(4), str. 239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
Vancouver
Sharafi S, Nateghi L, Eyvazzade O, Ebrahimi Taj Abadi M. Optimiranje i utvrđivanje parametara teksture niskomasnih sireva od ultrafiltriranig mlijeka s dodatkom galaktomanana i Novagel gume. Mljekarstvo [Internet]. 2019 [pristupljeno 07.05.2021.];69(4):239-250. https://doi.org/10.15567/mljekarstvo.2019.0404
IEEE
S. Sharafi, L. Nateghi, O. Eyvazzade i M. Ebrahimi Taj Abadi, "Optimiranje i utvrđivanje parametara teksture niskomasnih sireva od ultrafiltriranig mlijeka s dodatkom galaktomanana i Novagel gume", Mljekarstvo, vol.69, br. 4, str. 239-250, 2019. [Online]. https://doi.org/10.15567/mljekarstvo.2019.0404

Sažetak
The general aim of this research was to optimise textural properties and to evaluate the possibility of producing ultra-filtrated low-fat cheese (7-9 % (w/w)), containing various concentrations of galactomannan and Novagel (0.1-0.5 % w/w), and assessing textural properties of produced low-fat cheeses and comparing them with full fat ones. According to the results, reducing fat implies increasing the hardness, cohesiveness, gumminess and chewiness of the tested samples. On the other hand, adding galactomannan gum and Novagel, and increasing their concentration, implies reducing all of the above mentioned textural properties. According to the results, increasing the amount of fat and using galactomannan and Novagel gum, implies increasing the adhesiveness and springiness of the tested treatments. The results showed that textural properties including hardness, adhesiveness, cohesiveness, gumminess and chewiness, of sample containing 9 % (w/w) fat, 0.5 % (w/w) galactomannan, and 0.3 % (w/w) Novagel were not of significantly different from the control sample and was selected as the superior sample. Multiple optimization of the low-fat cheeses textural properties via Response Surface Method (RSM) software showed that the treatment containing 9 % (w/w) fat, 0.1 % (w/w) Novagel and 0.46% (w/w) galactomannan fulfils 84 % of desirable properties of a full fat cheese.

Ključne riječi
galactomannan; hydrocolloid; Novagel; ultra-filtrated; low-fat cheese

Hrčak ID: 225862

URI
https://hrcak.srce.hr/225862

[hrvatski]

Posjeta: 881 *