Physicochemical, rheological, and sensory properties of low-fat Mozzarella cheese formulated with tragacanth gum
Message:
Article Type:
Research/Original Article (بدون رتبه معتبر)
Abstract:
Background and objective

Excessive intake of fatty foods is a risk factor in development of cardiovascular diseases. Use of fat substitutes in formulation of foods could decrease burden of the associated diseases. This work aimed to study the effect of tragacanth gum as a fat substitute on rheological, physicochemical, and sensory attributes of Mozzarella cheese.

Materials and methods

Tragacanth gum at concentration of 0.5, 1, 1.5, and 2% w/w and milk fat at concentration of 12, 14, 16, 18, and 20% w/w were used for cheese making. Sensory test was done by 5-point hedonic method. Rheological analysis was included to determination of storage modulus (G'), loss modulus (G''), cohesiveness, adhesiveness, elasticity, and tensility. Physicochemical characteristics were studied by determination of pH, fat, protein, moisture, dry matter, and melting point. All experiments were performed on days 1, 15, and 30 of storage on the samples stored at 4 °C.

Results and conclusion

By storing the treatments at 4°C, pH, moisture, cohesiveness, elasticity, and tensility decreased, while dry matter, melting point, fat, protein, and adhesiveness increased. Lower amounts of fat, dry matter, and protein were determined in the samples containing higher tragacanth gum. In comparison, moisture, melting point, cohesiveness, elasticity, adhesiveness, and tensility were increased in the samples formulated with higher gum. Viscoelastic behavior of the treatments was time-dependent, so that a linear behavior was observed up to 1000 sec for all treatments, followed by their logarithmic increase. Sensory evaluators preferred the sample containing 18% w/w milk fat and 0.5% w/w tragacanth gum. With respect to the nutritionists’ recommendation about consumption of low-fat dairies, the preferred Mozzarella cheese by its desired organoleptic and technical characteristics would be an appropriate choice for those seeking for healthy food basket.

Language:
English
Published:
Human, Health and halal Metrics, Volume:3 Issue: 1, Winter-Spring 2022
Pages:
21 to 36
magiran.com/p2447633  
دانلود و مطالعه متن این مقاله با یکی از روشهای زیر امکان پذیر است:
اشتراک شخصی
با عضویت و پرداخت آنلاین حق اشتراک یک‌ساله به مبلغ 990,000ريال می‌توانید 70 عنوان مطلب دانلود کنید!
اشتراک سازمانی
به کتابخانه دانشگاه یا محل کار خود پیشنهاد کنید تا اشتراک سازمانی این پایگاه را برای دسترسی نامحدود همه کاربران به متن مطالب تهیه نمایند!
توجه!
  • حق عضویت دریافتی صرف حمایت از نشریات عضو و نگهداری، تکمیل و توسعه مگیران می‌شود.
  • پرداخت حق اشتراک و دانلود مقالات اجازه بازنشر آن در سایر رسانه‌های چاپی و دیجیتال را به کاربر نمی‌دهد.
In order to view content subscription is required

Personal subscription
Subscribe magiran.com for 50 € euros via PayPal and download 70 articles during a year.
Organization subscription
Please contact us to subscribe your university or library for unlimited access!