PHYSICOCHEMICAL, SENSORY PROPERTIES AND PROTEOLYSIS INDEX OF PRODUCED CHEESE BY REPLACEMENT OF MILK FAT WITH HAZELNUT OILS

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FATHI ACHACHLOUEI B.; HESARI J.; AZADMARD DAMIRCHI S.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2015 | Volume:7 | Issue:1 Page(s): 77-89

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Title

PHYSICOCHEMICAL, SENSORY PROPERTIES AND PROTEOLYSIS INDEX OF PRODUCED CHEESE BY REPLACEMENT OF MILK FAT WITH HAZELNUT OILS

Author(s)

FATHI ACHACHLOUEI B. | HESARI J. | AZADMARD DAMIRCHI S. | Issue Writer Certificate

Keywords

CHEESEQ2

PHYSICOCHEMICAL PROPERTIESQ2

PROTEOLYSIS INDEXQ2

SENSORY PROPERTIESQ2

HAZELNUT OILQ3

Abstract

Background and objectives: Hazelnut nutritionally is considered due to containing much oil content, essential fatty acids, phytosterols, antioxidants and minerals. Full-fat dairy products have negative health effects because of its high proportion of cholesterol and saturated fatty acids.Materials and methods: In this study, milk fat was substituted with HAZELNUT OIL at levels of 50% and 100% w/w to produce functional CHEESE; full-fat CHEESE (FFC) was also made as a control sample to comparison with the CHEESE samples.Physicochemical properties, PROTEOLYSIS INDEX and sensorial properties were determined during 80 days of CHEESE ripening.Results: Results showed that white brined CHEESEs containing HAZELNUT OIL had significantly (P<0.05) higher amounts of moisture and pH compared to FFC control especially at the end of ripening time. Moreover, PROTEOLYSIS INDEX increased significantly (P<0.05) in all samples during CHEESE ripening.Conclusion: In general, CHEESEs substituted with HAZELNUT OIL at levels of 100% had significantly (P<0.05) higher amounts of pH4.6SN/TN % at the end of ripening period (80th day). NPN/TN% was also significantly (P<0.05) different between FFC and experimental CHEESEs at the 80th day of CHEESE ripening time. Furthermore, the results of SENSORY PROPERTIES showed that CHEESE substituted with HAZELNUT OIL at levels of 100% had more overall acceptability score than the other samples at the end of CHEESE ripening time.

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APA: Copy

FATHI ACHACHLOUEI, B., HESARI, J., & AZADMARD DAMIRCHI, S.. (2015). PHYSICOCHEMICAL, SENSORY PROPERTIES AND PROTEOLYSIS INDEX OF PRODUCED CHEESE BY REPLACEMENT OF MILK FAT WITH HAZELNUT OILS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 7(1), 77-89. SID. https://sid.ir/paper/240137/en

Vancouver: Copy

FATHI ACHACHLOUEI B., HESARI J., AZADMARD DAMIRCHI S.. PHYSICOCHEMICAL, SENSORY PROPERTIES AND PROTEOLYSIS INDEX OF PRODUCED CHEESE BY REPLACEMENT OF MILK FAT WITH HAZELNUT OILS. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;7(1):77-89. Available from: https://sid.ir/paper/240137/en

IEEE: Copy

B. FATHI ACHACHLOUEI, J. HESARI, and S. AZADMARD DAMIRCHI, “PHYSICOCHEMICAL, SENSORY PROPERTIES AND PROTEOLYSIS INDEX OF PRODUCED CHEESE BY REPLACEMENT OF MILK FAT WITH HAZELNUT OILS,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 7, no. 1, pp. 77–89, 2015, [Online]. Available: https://sid.ir/paper/240137/en

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