Investigation of physical, chemical, microbiological and sensory properties of Kashk dried by sun and hot air

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AZIMI Y.; ESMAIILI M.; KHOSROSHAHI ASL A.

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

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2018 | Volume:28 | Issue:1 Page(s): 59-72

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Information Journal Paper

Title

Investigation of physical, chemical, microbiological and sensory properties of Kashk dried by sun and hot air

Author(s)

AZIMI Y. | ESMAIILI M. | KHOSROSHAHI ASL A. | Issue Writer Certificate

Keywords

Hot airQ2

KashkQ2

Sun dryingQ2

Texture propertiesQ2

Abstract

Kashk, which is a traditional dairy product in Iran, is produced as limited due to unsuitable hygienic conditions and long drying period. It can be produced as standard and safe with transferring from traditional to industrial production scale. In this study, Kashk was produced in two drying methods: Sun drying and Hot air drying at 50, 60 and 70° C temperatures. After drying, the amount of dry matter, protein, fat, ash, salt, acidity, pH, aw, water absorption, total microbial count, coliform, mold and yeast, color parameters including L*, a*, b*, H, C and Δ E, and hardness in samples were measured. Results showed that there was no significant difference in protein, fat, ash, and salt content of Kashks (p>0. 05). Maximum acidity and minimum pH were seen in sundried Kashks. In the Hot air method, with increasing temperature acidity and hardness increased and pH and water absorption decreased. Microbiological analysis showed the highest total microbial count in samples dried at 50° C and the lowest count in Kasks dried at 60 and 70 ° C. The lowest Δ E was found in both of samples dried at 60° C and sundried. Similarly, sensory evaluation showed the highest overall acceptance in samples dried at 60° C and sundried. According to the result of this study, temperature of 60° C is recommended for drying of Kashk.

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APA: Copy

AZIMI, Y., ESMAIILI, M., & KHOSROSHAHI ASL, A.. (2018). Investigation of physical, chemical, microbiological and sensory properties of Kashk dried by sun and hot air. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 28(1 ), 59-72. SID. https://sid.ir/paper/397696/en

Vancouver: Copy

AZIMI Y., ESMAIILI M., KHOSROSHAHI ASL A.. Investigation of physical, chemical, microbiological and sensory properties of Kashk dried by sun and hot air. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2018;28(1 ):59-72. Available from: https://sid.ir/paper/397696/en

IEEE: Copy

Y. AZIMI, M. ESMAIILI, and A. KHOSROSHAHI ASL, “Investigation of physical, chemical, microbiological and sensory properties of Kashk dried by sun and hot air,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 28, no. 1 , pp. 59–72, 2018, [Online]. Available: https://sid.ir/paper/397696/en

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