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Paper Information

Journal:   ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION   2017 , Volume 8 , Number 2 ; Page(s) 123 To 142.
 
Paper: 

EFFECTS OF FAT REPLACEMENT AND HOMOGENIZATION ON THE COMPOSITIONAL AND SENSORY PROPERTIES OF LOW FAT MOZZARELLA

 
 
Author(s):  JAHANI T.*, AZAR M.
 
* RESEARCH INSTITUTE OF NUTRITION AND FOOD TECHNOLOGY, SHAHID BEHEHTI UNIVERSITY OF MEDICAL SCIENCE, TEHRAN, IRAN
 
Abstract: 

Background and objectives: Fat reduction in cheese causes inappropriate changes in sensory properties and functional parameters. In order to imitate the various functions of fat in a low fat product, attention should be given to issues such as product consistency, modified dry matter, the effect of particle size on mouth feel, color, flavor and rheological properties. In this respect, methods such as use of fat replacers and technical support like homogenization can improve these properties. The aim of this study was to evaluate the effect of homogenization on the properties of Mozzarella cheese.
Materials and methods: low fat Mozzarella (less than 6% fat) was produced by fat replacement with three whey protein concentrates (with 35, 53 and 90 percent of purity). In order to evaluation of homogenization effect, the cream was homogenized at 120-130 bars and added to skim milk with fat replacer. Differences were measured by comparison of treatments to control group involved 2 treatments; low-fat Mozzarella without fat replacer that produced by homogenization and full-fat Mozzarella, while process technology effects on composition and sensory properties of Mozzarella were studied. Data were analyzed using one-way analysis of variance (ANOVA) at 95% confidence interval and paired sample t-test using SPSS.
Results: Moisture (54-61.59) and fat (6-6.5) content of low fat Mozzarella samples produced by fat replacer were significantly higher than those of full fat cheeses. It was cleared that homogenization increased moisture content which was significant in two treatments (B&G), (p<0.05). Data indicated that 12% TCA-soluble nitrogen was lowest in full fat cheese but any differences were not significant. Sensory analysis was cleared that the highest score of lightening was belonged to I and the lowest was belonged to E treatment (p<0.05). It was indicated that homogenized treatments get better score for color than unhomogenized while all the differences were significant (p<0.001). However the highest score of desirable flavor was indicated for B treatment. About chewiness data cleared that the highest score was for B treatment and the lowest score was for I treatment. The chewiness of homogenized treatment was lower than unhomogenized. In customer acceptance by 30-untrained assessors it was indicated that the highest number of reported "pleasant taste" was related to treatment B and there were no unpleasant taste.
Conclusion: Addition of fat replacer caused increasing the moisture content and homogenization cause low increasing in fat, lightening the color, improving flavor and chewiness of low fat Mozzarella. These results are briefly showed that although whey proteins are crucial in improving the taste but the effect of homogenization is more important.

 
Keyword(s): LOW FAT MOZZARELLA, FAT REPLACER, HOMOGENIZATION, SENSORY PROPERTIES
 
 
References: 
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Click to Cite.
APA: Copy

JAHANI, T., & AZAR, M. (2017). EFFECTS OF FAT REPLACEMENT AND HOMOGENIZATION ON THE COMPOSITIONAL AND SENSORY PROPERTIES OF LOW FAT MOZZARELLA. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 8(2 ), 123-142. https://www.sid.ir/en/journal/ViewPaper.aspx?id=569878



Vancouver: Copy

JAHANI T., AZAR M.. EFFECTS OF FAT REPLACEMENT AND HOMOGENIZATION ON THE COMPOSITIONAL AND SENSORY PROPERTIES OF LOW FAT MOZZARELLA. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION. 2017 [cited 2021May12];8(2 ):123-142. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569878



IEEE: Copy

JAHANI, T., AZAR, M., 2017. EFFECTS OF FAT REPLACEMENT AND HOMOGENIZATION ON THE COMPOSITIONAL AND SENSORY PROPERTIES OF LOW FAT MOZZARELLA. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, [online] 8(2 ), pp.123-142. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569878.



 
 
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