INFLUENCE OF TRANSGLUTAMINASE TREATMENT AND WHEY PROTEIN ISOLATE ON PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF LOW-FAT WHITE-BRINED CHEESE

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DANESH E.; JOUYANDEH H.; GOUDARZI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 1-16

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Title

INFLUENCE OF TRANSGLUTAMINASE TREATMENT AND WHEY PROTEIN ISOLATE ON PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF LOW-FAT WHITE-BRINED CHEESE

Author(s)

DANESH E. | JOUYANDEH H. | GOUDARZI M. | Issue Writer Certificate

Keywords

LOW-FAT WHITE-BRINED CHEESEQ1

WHEY PROTEIN ISOLATEQ1

TRANSGLUTAMINASEQ2

TEXTUREQ2

SENSORY ATTRIBUTESQ2

Abstract

The present work aimed to evaluate the impact of TRANSGLUTAMINASE treatment (0-2 U g-1 milk protein) and whey proteins isolate (0-6 g/l milk) on physicochemical, textural and organoleptic properties of low-fat (0.4-1.4% milk fat) white-brined cheese. Data showed that fat reduction was concomitant with significant decrease in moisture to protein (M: P) ratio, resulting in increased hardness, cohesiveness, and springiness and decreased adhesiveness, cheese yield and consumer acceptance. Whey proteins, despite improving textural characteristic, did not significantly influence the total sensory scores of the LOW-FAT WHITE-BRINED CHEESE attributed to their adverse effect on the flavor acceptability of the final product. Increase in TRANSGLUTAMINASE concentration up to a critical level, which was dependent on whey protein concentration, promoted the M: P ratio and hence caused increased cheese yield and deceased hardness, cohesiveness, and springiness; but further increase in enzyme concentration adversely affected the textural attributes.Response surface optimization revealed that treating the cheese milk (0.99% w/w fat) containing 5.05 g/l why protein isolate with an enzyme concentration of 0.91 U g-1 milk protein, makes it possible to produce a LOW-FAT WHITE-BRINED CHEESE with desired textural and organoleptic characteristics.

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APA: Copy

DANESH, E., JOUYANDEH, H., & GOUDARZI, M.. (2017). INFLUENCE OF TRANSGLUTAMINASE TREATMENT AND WHEY PROTEIN ISOLATE ON PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF LOW-FAT WHITE-BRINED CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 1-16. SID. https://sid.ir/paper/72324/en

Vancouver: Copy

DANESH E., JOUYANDEH H., GOUDARZI M.. INFLUENCE OF TRANSGLUTAMINASE TREATMENT AND WHEY PROTEIN ISOLATE ON PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF LOW-FAT WHITE-BRINED CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):1-16. Available from: https://sid.ir/paper/72324/en

IEEE: Copy

E. DANESH, H. JOUYANDEH, and M. GOUDARZI, “INFLUENCE OF TRANSGLUTAMINASE TREATMENT AND WHEY PROTEIN ISOLATE ON PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC PROPERTIES OF LOW-FAT WHITE-BRINED CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 1–16, 2017, [Online]. Available: https://sid.ir/paper/72324/en

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