THE EFFECTS OF HYDROCOLLOIDS (KONJAC & XANTHAN) ON TEXTURAL PROPERTIES OF SPREADABLE PROCESS CHEESE

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MAHROOGHI M.; GHODS ROHANI M.; RASHIDI H.

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

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:68 Page(s): 293-306

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Title

THE EFFECTS OF HYDROCOLLOIDS (KONJAC & XANTHAN) ON TEXTURAL PROPERTIES OF SPREADABLE PROCESS CHEESE

Author(s)

MAHROOGHI M. | GHODS ROHANI M. | RASHIDI H. | Issue Writer Certificate

Keywords

TEXTURE PROFILE ANALYSISQ1

SPREADABLE PROCESSED CHEESEQ2

KONJAC GLUCOMANNAN GUMQ1

XANTHAN GUMQ1

OPTIMIZATIONQ2

Abstract

In this research, the effects of three variables, KONJAC GLUCOMANNAN GUM (KGM) (0-0.4% wt/wt), XANTHAN GUM (XG) (0-0.4% wt/wt) and Butter (3-9% wt/wt) on Textural properties (Hardness, Adhesiveness, Cohesiveness, Springiness, Gumminess, Chewiness) of SPREADABLE PROCESSED CHEESE with TEXTURE PROFILE ANALYSIS (TPA) were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for all characteristics were above 0.85. The Result of analysis of variance (ANOVA) table showed that lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the optimum processing conditions for producing SPREADABLE PROCESSED CHEESE with the best overall values for response variables were 0.37% (w/w) KGM, 0.045% (w/w) XANTHAN GUM and 5.23% (w/w) Butter. Finally, increasing the amount of butter and hydrocolloids was resulted in significant increase in hardness, gumminess, springiness but cohesiveness and chewiness of samples didn’t have any significant differences. Also, adhesiveness was decreased with different amount of hydrocolloids.

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APA: Copy

MAHROOGHI, M., GHODS ROHANI, M., & RASHIDI, H.. (2017). THE EFFECTS OF HYDROCOLLOIDS (KONJAC & XANTHAN) ON TEXTURAL PROPERTIES OF SPREADABLE PROCESS CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(68), 293-306. SID. https://sid.ir/paper/72347/en

Vancouver: Copy

MAHROOGHI M., GHODS ROHANI M., RASHIDI H.. THE EFFECTS OF HYDROCOLLOIDS (KONJAC & XANTHAN) ON TEXTURAL PROPERTIES OF SPREADABLE PROCESS CHEESE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(68):293-306. Available from: https://sid.ir/paper/72347/en

IEEE: Copy

M. MAHROOGHI, M. GHODS ROHANI, and H. RASHIDI, “THE EFFECTS OF HYDROCOLLOIDS (KONJAC & XANTHAN) ON TEXTURAL PROPERTIES OF SPREADABLE PROCESS CHEESE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 68, pp. 293–306, 2017, [Online]. Available: https://sid.ir/paper/72347/en

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