The Effect of Edible Aloe vera Gel-Persian Gum Film on Iranian White Cheese Properties
Author(s):
Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:
Background And Objectives
Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Iranian white cheese is a popular food among Iranians but its high daily intake due to its high salt content (stored in brine), may threat the health of consumers, including children, elderly, people who suffer from the blood pressure fluctuations, etc.Materials and Methods
In this study, Iranian white cheese was coated by immersion method with a combination of Aloe vera gel (50% w/w) and Persian gum (3% w/v) at different levels of 0, 25, 50, 75% and 100% v/v instead of storage at brine. Two uncoated specimens were considered as the control (in or out of brine), then the physicochemical and sensory properties were investigated for the period of about 75 days (4°C).Results
The results showed that during storage, pH and moisture decreased significantly while the acidity, weight loss and ΔE increased (pConclusion
Generally, the cheese samples which were coated by 100% Aloe vera gel were considered as the best formulation for coating of Iranian white cheese because of the highest score of total acceptance and low salt content, therefore the healthiest option.Keywords:
Language:
Persian
Published:
Iranian Journal of Nutrition Sciences & Food Technology, Volume:13 Issue: 1, 2018
Pages:
63 to 74
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