Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin

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.

TORABI FERESHTEH; Jooyandeh Hossein; NOSHAD MOHAMMAD; BARZEGAR HASSAN

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

Journal Paper

Paper Information

Journal: Research and Innovation in Food Science and Technology Year:2019 | Volume:8 | Issue:2 Page(s): 137-150

Download Full-Text

Persian Verion

View:

725

Download:

Cites:

Information Journal Paper

Title

Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin

Author(s)

TORABI FERESHTEH | Jooyandeh Hossein | NOSHAD MOHAMMAD | BARZEGAR HASSAN | Issue Writer Certificate

Keywords

InulinQ1

Lactobacillus acidophilusQ1

RSMQ1

Synbiotic cheeseQ2

Transglutaminase enzymeQ2

Abstract

The growing demand of consumers for healthy foods has created a great incentive for the advancement of new food products around the world. Functional foods, particularly synbiotic products, are one of these products. In this research, the effects of microbial Transglutaminase enzyme (MTG, 0-1 units per gram of milk protein), demineralized whey powder (DWP) solution containing 34% DWP (0-16%) and Inulin (0-2%) on the physicochemical, sensorial and microbial properties of Iranian white ultrafiltrated symbiotic cheese was investigated using the response surface method (RSM). For cheese production, Lactobacillus acidophilus LA5 was used as probiotic and Inulin and DWP solution were used as prebiotics. The results showed that by increasing of MTG concentration, moisture content of cheeses increased significantly (P<0. 05), but acidity and other physicochemical properties and sensory attributes did not change noticeably. By increasing DWP substitution with ultrafiltrate, fat and protein values (P<0. 01) and all the sensory attributes (P<0. 05) significantly decreased but acidity did not change remarkably. Furthermore, with increasing Inulin, acidity, color and appearance, odor and flavor (P<0. 05) increased and moisture content (P<0. 01) decreased significantly. By increasing of MTG concentration, the number of probiotic bacteria reduced significantly but addition of DWP solution (P<0. 05) and Inulin (P>0. 05) had adverse effect and enhanced it. The optimization results showed that by using 0. 43 U/g protein of MTG, 8. 24% DWP solution and 0. 71% of Inulin, an Iranian white symbiotic ultrafiltrated cheese with appropriate physicochemical and sensory properties could be produced. The optimized cheese had adequate total acceptability (7. 76 score) and high probiotic count (6. 96 logcfu/g).

Cites

No record.

References

No record.

Cite

APA: Copy

TORABI, FERESHTEH, Jooyandeh, Hossein, NOSHAD, MOHAMMAD, & BARZEGAR, HASSAN. (2019). Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(2 ), 137-150. SID. https://sid.ir/paper/234062/en

Vancouver: Copy

TORABI FERESHTEH, Jooyandeh Hossein, NOSHAD MOHAMMAD, BARZEGAR HASSAN. Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;8(2 ):137-150. Available from: https://sid.ir/paper/234062/en

IEEE: Copy

FERESHTEH TORABI, Hossein Jooyandeh, MOHAMMAD NOSHAD, and HASSAN BARZEGAR, “Modeling and Optimization of Physicochemical and Organoleptical Properties and Lactobacillus acidophilus Viability in Ultrafiltrated Synbiotic Cheese, Containing Microbial Transglutaminase Enzyme, Whey and Inulin,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 2 , pp. 137–150, 2019, [Online]. Available: https://sid.ir/paper/234062/en

Related Journal Papers