The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums
In this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% w/w), Xanthan gum (XG) (0-0.4% w/w) and Butter (3-9% w/w) on firmness, flavor, spread ability, color, total acceptance and pH of spreadable processed cheese were investigated. The central composite experimental de...
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2017-02-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_68162_607e88b1c1864619dc5b5b1ddce878ac.pdf |
| _version_ | 1811243947637342208 |
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| author | Mostafa Mahrooghi Mohsen Ghods Rohani Hassan Rashidi |
| author_facet | Mostafa Mahrooghi Mohsen Ghods Rohani Hassan Rashidi |
| author_sort | Mostafa Mahrooghi |
| collection | DOAJ |
| description | In this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% w/w), Xanthan gum (XG) (0-0.4% w/w) and Butter (3-9% w/w) on firmness, flavor, spread ability, color, total acceptance and pH of spreadable processed cheese were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination (R<sup>2</sup>) of fitted regression models for firmness, flavour, spreadability, colour, total acceptance and pH were 0.834, 0.852, 0.959, 0.886, 0.813 and 0.871, respectively. The Results of analysis of variance (ANOVA) table showed that the lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the effects of adding hydrocolloids and butter content were significant for sensory and chemical specifications. The optimum processing conditions for producing spreadable processed cheese with the best overall values for response variables were 0.066% (w/w) KGM, 0.024% (w/w) Xanthan gum and 8.53% (w/w) butter. The response values for such product were: firmness: 2.88, flavour: 3.99, spreadability: 4.88, colour: 4.11, total acceptance: 4.03 and pH: 5.51 and the desirability value was 93.06%. |
| first_indexed | 2024-04-12T14:17:16Z |
| format | Article |
| id | doaj.art-31f8f3f32842410d9bfe435939e48b5e |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-04-12T14:17:16Z |
| publishDate | 2017-02-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-31f8f3f32842410d9bfe435939e48b5e2022-12-22T03:29:41ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572017-02-015436938210.22101/jrifst.2017.02.26.00568162The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gumsMostafa Mahrooghi0Mohsen Ghods Rohani1Hassan Rashidi2MSc of Novel Dairy Products Manufacture, Institute of Technical and Vocational Higher Education, Jahad-e- Agriculture, Khorasan-e-Razavi Center, AREEO, Mashhad, IranFood Industries Department, Khorasan-e-Razavi Agriculture and Natural Resources Research and Education Center, AREEO, Mashhad, IranFood Industries Department, Khorasan-e-Razavi Agriculture and Natural Resources Research and Education Center, AREEO, Mashhad, IranIn this research, the effects of three variables, Konjac Glucomannan gum (KGM) (0-0.4% w/w), Xanthan gum (XG) (0-0.4% w/w) and Butter (3-9% w/w) on firmness, flavor, spread ability, color, total acceptance and pH of spreadable processed cheese were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). Coefficients of determination (R<sup>2</sup>) of fitted regression models for firmness, flavour, spreadability, colour, total acceptance and pH were 0.834, 0.852, 0.959, 0.886, 0.813 and 0.871, respectively. The Results of analysis of variance (ANOVA) table showed that the lack of fit was not significant for all response surface models at 95%. Therefore, the models for all response variables were highly adequate. The results showed that the effects of adding hydrocolloids and butter content were significant for sensory and chemical specifications. The optimum processing conditions for producing spreadable processed cheese with the best overall values for response variables were 0.066% (w/w) KGM, 0.024% (w/w) Xanthan gum and 8.53% (w/w) butter. The response values for such product were: firmness: 2.88, flavour: 3.99, spreadability: 4.88, colour: 4.11, total acceptance: 4.03 and pH: 5.51 and the desirability value was 93.06%.http://journals.rifst.ac.ir/article_68162_607e88b1c1864619dc5b5b1ddce878ac.pdfkonjac glucomannan gumoptimizationsensory evaluationspreadable processed cheesexanthan gum |
| spellingShingle | Mostafa Mahrooghi Mohsen Ghods Rohani Hassan Rashidi The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī konjac glucomannan gum optimization sensory evaluation spreadable processed cheese xanthan gum |
| title | The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums |
| title_full | The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums |
| title_fullStr | The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums |
| title_full_unstemmed | The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums |
| title_short | The Optimization of Spreadable Process Cheese Formulation using Konjac and Xantan gums |
| title_sort | optimization of spreadable process cheese formulation using konjac and xantan gums |
| topic | konjac glucomannan gum optimization sensory evaluation spreadable processed cheese xanthan gum |
| url | http://journals.rifst.ac.ir/article_68162_607e88b1c1864619dc5b5b1ddce878ac.pdf |
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