Effect of goat lipase on sensory properties of curd
Curd is one the main dairy products in Iran with high nutritional value. People tend to consume traditional products with special taste and odour and this has led industrial manufacturers to use some additives to adopt the sensory properties similar to traditional ones. Animal lipase is a good choic...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2017-11-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/37110 |
| _version_ | 1818914456628887552 |
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| author | Ali Rajabi Ali Mohamadi Sani |
| author_facet | Ali Rajabi Ali Mohamadi Sani |
| author_sort | Ali Rajabi |
| collection | DOAJ |
| description | Curd is one the main dairy products in Iran with high nutritional value. People tend to consume traditional products with special taste and odour and this has led industrial manufacturers to use some additives to adopt the sensory properties similar to traditional ones. Animal lipase is a good choice with three sources including calve, lamb and kid ones which create perfect taste and aroma. The aim of this study was to evaluate the effect of kid goat lipase at 5 levels (0, 50, 100, 150, 200 ppm) on some physic-chemical and sensory properties of curd in batch system. Results showed that addition of enzyme improved sensory properties and the highest score was gained in treatment containing 150 ppm of lipase. |
| first_indexed | 2024-12-19T23:46:41Z |
| format | Article |
| id | doaj.art-69a25ae721b14d6eacda8aea8f9306aa |
| institution | Directory Open Access Journal |
| issn | 1981-3163 |
| language | English |
| last_indexed | 2024-12-19T23:46:41Z |
| publishDate | 2017-11-01 |
| publisher | Universidade Federal de Uberlândia |
| record_format | Article |
| series | Bioscience Journal |
| spelling | doaj.art-69a25ae721b14d6eacda8aea8f9306aa2022-12-21T20:01:18ZengUniversidade Federal de UberlândiaBioscience Journal1981-31632017-11-0133610.14393/BJ-v33n6a2017-3711037110Effect of goat lipase on sensory properties of curdAli Rajabi0Ali Mohamadi Sani1Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, IranYoung Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, IranCurd is one the main dairy products in Iran with high nutritional value. People tend to consume traditional products with special taste and odour and this has led industrial manufacturers to use some additives to adopt the sensory properties similar to traditional ones. Animal lipase is a good choice with three sources including calve, lamb and kid ones which create perfect taste and aroma. The aim of this study was to evaluate the effect of kid goat lipase at 5 levels (0, 50, 100, 150, 200 ppm) on some physic-chemical and sensory properties of curd in batch system. Results showed that addition of enzyme improved sensory properties and the highest score was gained in treatment containing 150 ppm of lipase.http://www.seer.ufu.br/index.php/biosciencejournal/article/view/37110lipasekid goatcurd |
| spellingShingle | Ali Rajabi Ali Mohamadi Sani Effect of goat lipase on sensory properties of curd Bioscience Journal lipase kid goat curd |
| title | Effect of goat lipase on sensory properties of curd |
| title_full | Effect of goat lipase on sensory properties of curd |
| title_fullStr | Effect of goat lipase on sensory properties of curd |
| title_full_unstemmed | Effect of goat lipase on sensory properties of curd |
| title_short | Effect of goat lipase on sensory properties of curd |
| title_sort | effect of goat lipase on sensory properties of curd |
| topic | lipase kid goat curd |
| url | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/37110 |
| work_keys_str_mv | AT alirajabi effectofgoatlipaseonsensorypropertiesofcurd AT alimohamadisani effectofgoatlipaseonsensorypropertiesofcurd |