EFFECT OF ENZYMATIC TRANSGLUTAMINASE TREATMENT ON TEXTURAL AND SENSORY PROPERTIES OF LOW-FAT UF-FETA CHEESE INCORPORATED WITH WHEY PROTEINS USING RESPONSE SURFACE OPTIMIZATION

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DANESH E.; JOOYANDEH H.; SAMAVATI V.; GOUDARZI M.

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ISSN: 2588-4824

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 282-294

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Title

EFFECT OF ENZYMATIC TRANSGLUTAMINASE TREATMENT ON TEXTURAL AND SENSORY PROPERTIES OF LOW-FAT UF-FETA CHEESE INCORPORATED WITH WHEY PROTEINS USING RESPONSE SURFACE OPTIMIZATION

Author(s)

DANESH E. | JOOYANDEH H. | SAMAVATI V. | GOUDARZI M. | Issue Writer Certificate

Keywords

LOW FAT ULTRA-FILTRATED CHEESEQ1

TRANSGLUTAMINASE ENZYMEQ1

WHEY PROTEIN CONCENTRATEQ1

RESPONSE SURFACE METHODQ2

Abstract

Introduction: Scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. Thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. However, development of low-fat foods is challenging as fat makes a major contribution to sensory attributes of many foods. Low-fat cheeses are usually characterized as having a flat taste, more translucency and a rubbery and gummy texture. A common strategy for improving the properties of low-fat cheeses is to increase its moisture content sufficiently to provide moisture to protein ratio which is greater than or equal to its full-fat counterpart. …

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APA: Copy

DANESH, E., JOOYANDEH, H., SAMAVATI, V., & GOUDARZI, M.. (2017). EFFECT OF ENZYMATIC TRANSGLUTAMINASE TREATMENT ON TEXTURAL AND SENSORY PROPERTIES OF LOW-FAT UF-FETA CHEESE INCORPORATED WITH WHEY PROTEINS USING RESPONSE SURFACE OPTIMIZATION. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 282-294. SID. https://sid.ir/paper/143561/en

Vancouver: Copy

DANESH E., JOOYANDEH H., SAMAVATI V., GOUDARZI M.. EFFECT OF ENZYMATIC TRANSGLUTAMINASE TREATMENT ON TEXTURAL AND SENSORY PROPERTIES OF LOW-FAT UF-FETA CHEESE INCORPORATED WITH WHEY PROTEINS USING RESPONSE SURFACE OPTIMIZATION. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):282-294. Available from: https://sid.ir/paper/143561/en

IEEE: Copy

E. DANESH, H. JOOYANDEH, V. SAMAVATI, and M. GOUDARZI, “EFFECT OF ENZYMATIC TRANSGLUTAMINASE TREATMENT ON TEXTURAL AND SENSORY PROPERTIES OF LOW-FAT UF-FETA CHEESE INCORPORATED WITH WHEY PROTEINS USING RESPONSE SURFACE OPTIMIZATION,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 282–294, 2017, [Online]. Available: https://sid.ir/paper/143561/en

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