Optimization of Iranian Low-Fat Cheese With Addition of Persian and Almond Gums as Fat Replacers by Response Surface Methodology
نویسندگان
1 Master Student of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
2 Associate professor of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
3 Associate professor of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Iran
doi
10.22101/JRIFST.2016.12.19.532چکیده
Nowadays, using the fat replacers is a common method to produce low-fat cheeses. Employing these ingredients improves the texture, yield and functional characteristics of these products. To achieve the low-fat cheese formulation with desired gum concentration that resembles to its full-fat characteristics a lot of experiments is required. Therefore, this technique is a costly and time consuming process. Response Surface Methodology (RSM) is an appropriate approach to optimize formulation of new products. The effects of addition of Persian and almond gums as fat replacers on traditional Iranian white cheese were investigated and the best low-fat cheese formulation with favorable texture characteristics was obtained. The experiments were designed according to 3-level-3-factor box-Behnken design through RSM. The independent variables were including Persian gum (0-0.2%), almond gum (0-0.2%) and milk fat content (0.4-1.4%) and the responses were textural characteristics of cheeses. A predicted optimum formulation was gained with 1.4% milk fat, 0.18% Persian gum and 0.13% almond gum. Microstructure analysis of cheeses showed that the traditional low-fat Iranian-white cheese with optimum formulation like full-fat cheese sample had a more open structure in comparison with low-fat control.
