نوع مقاله : مقاله پژوهشی
نویسندگان
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات،آموزش و ترویج کشاورزی، مشهد، ایران
2 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
3 دانش آموخته دانشگاه آزاد اسلامی
چکیده
کلیدواژه‌ها
عنوان مقاله [English]
نویسندگان [English]
The effect of different amounts of konjak (0.01 to 0.03%) and xanthan (0.01 to 0.03%) on textural (hardness, spring state), sensory (including color, taste, texture, overall acceptance) and chemical characteristics. (pH, acidity and total dry matter) of low-fat lactic cheese was determined. Different amounts of konjac and xanthan had no significant effect on the taste of low-fat lactic cheese samples, but had different effects on the texture score of low-fat lactic cheese. The highest tissue score was given to the treatment with 0.02% konjak and 0.01% xanthan. Increasing the amount of gum decreased the color score. The highest amount of total acceptance was seen in the treatment with 0.02% konjak and 0.01% xanthan, which had a significant difference with other treatments. The results showed that different amounts of konjac and xanthan had a significant effect on the properties of tissue. By increasing the amount of konjak and xanthan gum, the hardness of cheese decreased. By increasing the amount of konjak and xanthan gum, the springiness of cheese decreased. The results showed that different amounts of konjac and xanthan had no significant effect on the acidity and pH of low-fat lactic cheese samples.On the other hand, different amounts of konjac and xanthan had significant effects on moisture and dry matter of low-fat lactic cheese. Increasing the amount of gum caused a decrease in dry matter and an increase in moisture content, and the highest amount of moisture content was found in the cheese sample containing 0.03% konjak plus 0.03% xanthan.
کلیدواژه‌ها [English]
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