EFFECT OF XANTHAN AND MILK PROTEIN CONCENTRATE ON HARDNESS, MICROSTRUCTURE AND ESTER RELEASE OF LOW-FAT BRINED CHEESE

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.

AMINIFAR M.; EMAM DJOME Z.; BELGHEISI S.

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

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2014 | Volume:9 | Issue:1 Page(s): 73-82

Download Full-Text

View:

326

Download:

Cites:

Information Journal Paper

Title

EFFECT OF XANTHAN AND MILK PROTEIN CONCENTRATE ON HARDNESS, MICROSTRUCTURE AND ESTER RELEASE OF LOW-FAT BRINED CHEESE

Author(s)

AMINIFAR M. | EMAM DJOME Z. | BELGHEISI S. | Issue Writer Certificate

Keywords

MILK PROTEIN CONCENTRATE

TEXTURE

LOW-FAT BRINED CHEESE

XANTHAN

Abstract

Background and Objectives: The effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. The release of aromatic compounds from the cheese is affected by the addition of TEXTURE improvers. The present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of LOW-FAT BRINED CHEESE.Materials and Methods: The addition of 0.01% XANTHAN or MILK PROTEIN CONCENTRATE to low-fat milk was studied by compression testing with a TEXTURE analyzer and scanning electron microscopy. To determine the release of aromatic compounds, 0.1% ethyl acetate, ethyl butyrate, and ethyl hexanoate were added to cool pasteurized milk and the amount of aroma released was evaluated using SPME-GC-MS.Results: The hardness and density of the casein aggregates of low-fat cheese decreased in the presence of XANTHAN and increased in the presence of MILK PROTEIN CONCENTRATE. The release of esters from LOW-FAT BRINED CHEESE was affected by the addition of XANTHAN and MILK PROTEIN CONCENTRATE; this could be related to the affinity of polysaccharides and proteins to bind to aromatic compounds and to changes in the hardness of the cheese.Conclusion: The release of aromatic compounds was affected by the TEXTURE improver added to LOW-FAT BRINED CHEESE. This effect should be considered when selecting a TEXTURE improver as a replacement for fat.

Cites

References

No record.

Cite

APA: Copy

AMINIFAR, M., EMAM DJOME, Z., & BELGHEISI, S.. (2014). EFFECT OF XANTHAN AND MILK PROTEIN CONCENTRATE ON HARDNESS, MICROSTRUCTURE AND ESTER RELEASE OF LOW-FAT BRINED CHEESE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 9(1), 73-82. SID. https://sid.ir/paper/638383/en

Vancouver: Copy

AMINIFAR M., EMAM DJOME Z., BELGHEISI S.. EFFECT OF XANTHAN AND MILK PROTEIN CONCENTRATE ON HARDNESS, MICROSTRUCTURE AND ESTER RELEASE OF LOW-FAT BRINED CHEESE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2014;9(1):73-82. Available from: https://sid.ir/paper/638383/en

IEEE: Copy

M. AMINIFAR, Z. EMAM DJOME, and S. BELGHEISI, “EFFECT OF XANTHAN AND MILK PROTEIN CONCENTRATE ON HARDNESS, MICROSTRUCTURE AND ESTER RELEASE OF LOW-FAT BRINED CHEESE,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 9, no. 1, pp. 73–82, 2014, [Online]. Available: https://sid.ir/paper/638383/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops