Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics

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RAHMANI SH.; MOTAMEDZADEGAN A.; KASAAI M.R.; RAFTANI AMIRI Z.

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ISSN: 2588-4824

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 369-378

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Title

Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics

Author(s)

RAHMANI SH. | MOTAMEDZADEGAN A. | KASAAI M.R. | RAFTANI AMIRI Z. | Issue Writer Certificate

Keywords

Ricotta cheeseQ1

Foam mat dryingQ1

AlbuminQ1

Xanthan gumQ1

Cress seed gumQ1

Abstract

Ricotta cheese has a limited shelf life due to its nutritional properties, and foam drying can, in addition to increasing the shelf-life, have better properties and less cost than other drying methods. In this research, two types of Ricotta cheese were prepared from whole milk and whole whey. The effect of egg white powder and whey protein concentrate in two levels of 1 and 3% in the foaming ability of cheese was investigated. In order to stabilize the foam, cress seed and Xanthan gum were tested in three levels of 0. 5, 1 and 1. 5%. Density, drainage volume and overrun of different treatments were measured. According to the results, the best foam production conditions is 1% concentration of Xanthan gum and 3% egg white powder that it had the lowest density and drainage volume and the highest overrun.

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APA: Copy

RAHMANI, SH., MOTAMEDZADEGAN, A., KASAAI, M.R., & RAFTANI AMIRI, Z.. (2019). Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 369-378. SID. https://sid.ir/paper/72589/en

Vancouver: Copy

RAHMANI SH., MOTAMEDZADEGAN A., KASAAI M.R., RAFTANI AMIRI Z.. Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):369-378. Available from: https://sid.ir/paper/72589/en

IEEE: Copy

SH. RAHMANI, A. MOTAMEDZADEGAN, M.R. KASAAI, and Z. RAFTANI AMIRI, “Evaluation the effect of different foaming agents and stabilizer on ricotta cheese foam characteristics,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 369–378, 2019, [Online]. Available: https://sid.ir/paper/72589/en

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