INVESTIGATION ON THE RELATION BETWEEN FTIR SPECTRUM AND CHARACTERISTICS OF LOW FAT IRANIAN WHITE CHEESE MODIFIED WITH GUM TRAGACANTH SPECIES “ASTRAGALUS PARROWIANUS’’

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

BAGHDADI F.; AMINIFAR M.; FARHOODI M.; SHOJAEE ALIABADI S.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2017 | Volume:12 | Issue:3 Page(s): 109-120

Download Full-Text

Persian Verion

View:

1,198

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION ON THE RELATION BETWEEN FTIR SPECTRUM AND CHARACTERISTICS OF LOW FAT IRANIAN WHITE CHEESE MODIFIED WITH GUM TRAGACANTH SPECIES “ASTRAGALUS PARROWIANUS’’

Author(s)

BAGHDADI F. | AMINIFAR M. | FARHOODI M. | SHOJAEE ALIABADI S. | Issue Writer Certificate

Keywords

LOW FAT IRANIAN WHITE CHEESEQ3

GUM TRAGACANTH (ASTRAGALUS PARROWIANUS)Q2

MICROSTRUCTUREQ1

FOURIER TRANSFORM INFRARED SPECTROSCOPYQ2

Abstract

Background and Objectives: Problemsof poor organoleptic and physicalproperties of low fat cheese suggest the use of some hydrocolloids in providing the desirable qualities of these types of cheeses.To improve the characteristics of low fat cheese, several studies have been used polysaccharides as fat replacers.In this study, for improving the characteristics of LOW FAT IRANIAN WHITE CHEESE, gum tragacanth (Astragalus Parrowianus) was added to the low fat cheese milk in two level (0.05 and 0.1% (w/w).Materials and Methods: Changes in physicochemical, textural, sensory and microstructural properties of cheese samples in day 1 and 60 of ripening time were evaluated and a comparison between cheese samples containing gum and blank samples (full fat and low fat cheeses) was carried out. For better investigation of interactions between protein and polysaccharide in cheese matrix, FTIR method was used.Results: Addition of gum tragacanth into low fat cheese matrix resulted in a better texture and structure and could relatively imitate the full fat cheese characteristics. Incorporation of this gum caused some changes in FTIR spectra of low fat cheese. Ripening time also influenced the FTIR spectra of cheese samples.Conclusion: Incorporation of gum tragacanth into LOW FAT IRANIAN WHITE CHEESE, can improve its textural, sensorial and microstructural characteristics. FTIR can be a proper instrument for precise studying of protein matrix of cheeses.

Cites

No record.

References

Cite

APA: Copy

BAGHDADI, F., AMINIFAR, M., FARHOODI, M., & SHOJAEE ALIABADI, S.. (2017). INVESTIGATION ON THE RELATION BETWEEN FTIR SPECTRUM AND CHARACTERISTICS OF LOW FAT IRANIAN WHITE CHEESE MODIFIED WITH GUM TRAGACANTH SPECIES “ASTRAGALUS PARROWIANUS’’. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(3), 109-120. SID. https://sid.ir/paper/121334/en

Vancouver: Copy

BAGHDADI F., AMINIFAR M., FARHOODI M., SHOJAEE ALIABADI S.. INVESTIGATION ON THE RELATION BETWEEN FTIR SPECTRUM AND CHARACTERISTICS OF LOW FAT IRANIAN WHITE CHEESE MODIFIED WITH GUM TRAGACANTH SPECIES “ASTRAGALUS PARROWIANUS’’. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2017;12(3):109-120. Available from: https://sid.ir/paper/121334/en

IEEE: Copy

F. BAGHDADI, M. AMINIFAR, M. FARHOODI, and S. SHOJAEE ALIABADI, “INVESTIGATION ON THE RELATION BETWEEN FTIR SPECTRUM AND CHARACTERISTICS OF LOW FAT IRANIAN WHITE CHEESE MODIFIED WITH GUM TRAGACANTH SPECIES “ASTRAGALUS PARROWIANUS’’,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 3, pp. 109–120, 2017, [Online]. Available: https://sid.ir/paper/121334/en

Related Journal Papers