EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE 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.

GHANBARI SHENDI E.; KHOSROSHAHI ASL A.; MORTAZAVI A.; TAVAKOLIPOUR H.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2012 | Volume:8 | Issue:33 Page(s): 35-45

Download Full-Text

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

Persian Verion

View:

1,970

Download:

Cites:

Information Journal Paper

Title

EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE

Author(s)

GHANBARI SHENDI E. | KHOSROSHAHI ASL A. | MORTAZAVI A. | TAVAKOLIPOUR H. | Issue Writer Certificate

Keywords

LOW FAT CHEESEQ2

RHEOLOGYQ2

XANTHAN GUMQ1

IRANIAN WHITE CHEESEQ3

Abstract

In this research, the effect of XANTHAN GUM in three concentrations of 0.02, 0.05 and 0.07 g/kg of skim milk, containing 0.4% fat in production of IRANIAN WHITE CHEESE was investigated. Two control cheeses was prepared, that one of them was full-fat control cheese without gum which was made of milk containing 3.2% fat and full milk.The other one was reduced fat control cheese that made of skim milk containing of 0.4% fat without adding any gum. The results of chemical, textural and rheological experiments showed the improvement of cheese's texture by increasing of XANTHAN GUM. In this research, the full fat control one had the least quantity of rheological, textural features, , Gᵔ, and G* that showing the softness and desirability of texture. The treated cheese with XANTHAN GUM of 0.07g showed the maximum similarity to full fat control cheese which by increasing of xanthan concentration, the textural and rheological features reduced. The reduced fat control cheese had the highest quantity of , E, Gᵔand G* which showing the hardness and undesirability of texture. This study shows the desirability of XANTHAN GUM as fat replacer in order to lowering the energy- producing extent of cheese as well as an improving factor of texture.

Cites

THE EFFECT OF PERSIAN AND ALMOND GUMS AS FAT REPLACERS ON TEXTURAL AND MICROSTRUCTURE CHARACTERISTICS OF LOW- FAT ULTRAFILTRATED CHEESE

References

No record.

Cite

APA: Copy

GHANBARI SHENDI, E., KHOSROSHAHI ASL, A., MORTAZAVI, A., & TAVAKOLIPOUR, H.. (2012). EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(33), 35-45. SID. https://sid.ir/paper/72009/en

Vancouver: Copy

GHANBARI SHENDI E., KHOSROSHAHI ASL A., MORTAZAVI A., TAVAKOLIPOUR H.. EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;8(33):35-45. Available from: https://sid.ir/paper/72009/en

IEEE: Copy

E. GHANBARI SHENDI, A. KHOSROSHAHI ASL, A. MORTAZAVI, and H. TAVAKOLIPOUR, “EFFECT OF XANTHAN GUM ON TEXTURAL AND RHEOLOGICAL PROPERTIES OF IRANIAN LOW–FAT WHITE CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 33, pp. 35–45, 2012, [Online]. Available: https://sid.ir/paper/72009/en

Related Journal Papers