INVESTIGATION OF PHYSICOCHEMICAL, SENSORY AND RHEOLOGICAL PROPERTIES OF ULTRA- FILTRATED FETA CHEESE PREPARED WITH PEPPERMINT EXTRACT (MENTHA PIPERITA L.) BY RESPONSE SURFACE METHODOLOGY

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FADAVI ABOLFAZL; SAMADLOIY HAMID REZA

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Journal: Research and Innovation in Food Science and Technology Year:2017 | Volume:6 | Issue:2 Page(s): 141-156

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Title

INVESTIGATION OF PHYSICOCHEMICAL, SENSORY AND RHEOLOGICAL PROPERTIES OF ULTRA- FILTRATED FETA CHEESE PREPARED WITH PEPPERMINT EXTRACT (MENTHA PIPERITA L.) BY RESPONSE SURFACE METHODOLOGY

Author(s)

FADAVI ABOLFAZL | SAMADLOIY HAMID REZA | Issue Writer Certificate

Keywords

LOSS MODULUS (G")Q1

PEPPERMINT EXTRCTQ1

PHYSICOCHEMICAL AND SENSORY PROPERTIESQ1

STORAGE MODULUS (G')Q1

ULTRAFILTRATED-FETA CHEESEQ1

Abstract

The effects of peppermint extract (PE) (220-660mg/g cheese), starter (1.3-2.7 g/100 Kg retentate), rennet (1.3-2.5 g/100 Kg retentate) and ripening time (10-50 days) were investigated on physicochemical, sensory andrheological properties of Ultra-filtrated Feta cheese. In order to attain properties similar to the commercial UF-Feta cheese, their optimized values were predicted by response surface methodology. Analysis of obtained data showed that PE had positive effect on pH whereas in sensory quality it had negative effect significantly. None of treatments had effect on dry matter. Rennet had significant effect on storage modulus(G').Significant effects of rennet and significant interaction of PE and rennet were detected on loss modulus (G"). In tan (d), significant effect of PE and rennet was seen simultaneously. Finally, optimized values for preparation of samples similar to commercial UF-Feta cheese were as follows: peppermint extract: 660 (mg/g cheese), starter: 1.63-2.25 (g/100 Kg retentate), rennet: 2.14-2.34 (g/100 Kg retentate) and ripening time of 26 days.

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APA: Copy

FADAVI, ABOLFAZL, & SAMADLOIY, HAMID REZA. (2017). INVESTIGATION OF PHYSICOCHEMICAL, SENSORY AND RHEOLOGICAL PROPERTIES OF ULTRA- FILTRATED FETA CHEESE PREPARED WITH PEPPERMINT EXTRACT (MENTHA PIPERITA L.) BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(2), 141-156. SID. https://sid.ir/paper/234084/en

Vancouver: Copy

FADAVI ABOLFAZL, SAMADLOIY HAMID REZA. INVESTIGATION OF PHYSICOCHEMICAL, SENSORY AND RHEOLOGICAL PROPERTIES OF ULTRA- FILTRATED FETA CHEESE PREPARED WITH PEPPERMINT EXTRACT (MENTHA PIPERITA L.) BY RESPONSE SURFACE METHODOLOGY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(2):141-156. Available from: https://sid.ir/paper/234084/en

IEEE: Copy

ABOLFAZL FADAVI, and HAMID REZA SAMADLOIY, “INVESTIGATION OF PHYSICOCHEMICAL, SENSORY AND RHEOLOGICAL PROPERTIES OF ULTRA- FILTRATED FETA CHEESE PREPARED WITH PEPPERMINT EXTRACT (MENTHA PIPERITA L.) BY RESPONSE SURFACE METHODOLOGY,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 2, pp. 141–156, 2017, [Online]. Available: https://sid.ir/paper/234084/en

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