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بررسی خصوصیات بافتی وحسی پنیر پروسس با استفاده ازنشاسته نخود وصمغ زانتان به روش میکسچر دیزاین | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 24، شماره 1 - شماره پیاپی 78، خرداد 1404، صفحه 193-209 | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.360429.1353 | ||
| نویسندگان | ||
| محمد حجت الاسلامی* 1؛ نفیسه حسن نژاد2؛ هومان مولوی3؛ حسین کیانی4 | ||
| 1گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی، واحد شهرکرد، شهرکرد، ایران | ||
| 2گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران | ||
| 3گروه علوم و صنایع غذایی، دانشکاه آزاد اسلامی، واحد شهرکرد | ||
| 4عضو هیات علمی دانشگاه تهران | ||
| چکیده | ||
| پنیر پروسس حاصل خردکردن و مخلوطکردن پنیر طبیعی با عناصر لبنی و غیر لبنی میباشد. هدف از این تحقیق جایگزینی نشاسته نخود و صمغ زانتان با نمکهای فسفاته امولسیونکننده تجاری و تولید محصول فراسودمند میباشد. خصوصیات بافتی و حسی پنیرهای تولید شده به روش میکسچردیزاین مورد بررسی قرار گرفت و نشاسته نخود و صمغ زانتان با سطوح مشخص شده توسط نرمافزار دیزاین جایگزین نمکهای فسفاته شدند. افزودن صمغ زانتان و نشاسته باعث افزایش سفتی و پیوستگی نمونهها شده است. میزان چسبندگی نمونهها با افزودن صمغ زانتان و نشاسته کاهش یافته است. تأثیر متقابل نشاسته – صمغ زانتان، صمغ زانتان-نمکهای فسفاته، نشاسته – نمکهای فسفاته باعث کاهش میزان صمغی بودن و قابلیت جویدن نمونهها شده است. نتایج حاصل از آزمون هدونیک نشان داد که تأثیر متقابل نشاسته، صمغ زانتان و نمکهای فسفاته افزایش مقبولیت خصوصیات بافتی شده است. نشاسته و نمکهای فسفاته به تنهایی باعث افزایش مقبولیت طعم شده است. ولی اثر متقابل نشاسته – صمغ زانتان و صمغ زانتان –نمکهای فسفاته مقبولیت طعم به میزان قابلتوجهی افزایش داده است. با افزودن نشاسته و صمغ زانتان مقبولیت در مورد رنگ نمونهها افزایش داشته است. اما تأثیر متقابل نشاسته، نمکهای فسفاته و صمغ زانتان باعث کاهش مقبولیت رنگ نمونهها شده است. پذیرش کلی در نمونههای پنیر تولیدی به میزان قابلتوجهی افزایش داشته است. | ||
| کلیدواژهها | ||
| پنیر پروسس؛ نشاسته نخود؛ صمغ زانتان؛ نمکهای امولسیون کننده؛ خصوصیات بافتی | ||
| عنوان مقاله [English] | ||
| Investigation on the effect of pea starch and xanthan gum on texture properties and Sensory Properties of process cheese by Mixture design method | ||
| نویسندگان [English] | ||
| nafiseh hasan nejad2؛ hooman molavi3؛ hossein kiani4؛ | ||
| 2. Department of Agriculture and Food Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran | ||
| 3. Department of Agriculture and Food Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, 88137-33395, Iran | ||
| 4Department of Agriculture and Food Technology, , Tehran university, Tehran | ||
| چکیده [English] | ||
| Processed Cheese is the result of crushing and mixing natural cheese with dairy and non-dairy elements. The purpose of this research is to replace Pea starch and xanthan gum with commercial emulsifying phosphate salts and produce a profitable product. The textural and sensory properties of cheeses produced by the mixture design method were investigated, and Pea starch and xanthan gum were replaced with phosphate salts with the levels specified by the design software.Addition of xanthan and starch increased the hardness and cohesiveness of the samples.The adhesiveness of the samples has decreased by adding xanthan and starch. The mutual effect of starch - xanthan, xanthan - phosphate salts, starch - phosphate salts has reduced the amount of gumminess and chewiness of the samples. The hedonic results showed that the interaction of starch - xanthan and phosphate salt increased the taste acceptability. But the mutual effect of starch - xanthan and xanthan - phosphate salts has significantly increased the acceptability of the taste from the point of view of consumers. With the addition of starch and xanthan, the acceptability of the color of the samples has increased. But the mutual influence of starch - xanthan, starch - phosphate salts and xanthan - phosphate salts has reduced the acceptability of the color of the samples. In general, the overall acceptance of the produced cheese samples has increased significantly. | ||
| کلیدواژهها [English] | ||
| Processed cheese, Pea starch, Xanthan gum, Emulsifying salt, Textural properties | ||
| مراجع | ||
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