Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers
In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evalua...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
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Research Institute of Food Science and Technology
2021-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | https://journals.rifst.ac.ir/article_118754_aa03d7d4e4f459bccee97d4750b27126.pdf |
| _version_ | 1818896685811630080 |
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| author | Fahimeh Jamdar Seyed Ali Mortazavi Mohamad Reza Saeedi Asl Akram Sharifi |
| author_facet | Fahimeh Jamdar Seyed Ali Mortazavi Mohamad Reza Saeedi Asl Akram Sharifi |
| author_sort | Fahimeh Jamdar |
| collection | DOAJ |
| description | In this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese. |
| first_indexed | 2024-12-19T19:04:13Z |
| format | Article |
| id | doaj.art-8662a717332a428ab8dde30b10932948 |
| institution | Directory Open Access Journal |
| issn | 2252-0937 2538-2357 |
| language | fas |
| last_indexed | 2024-12-19T19:04:13Z |
| publishDate | 2021-09-01 |
| publisher | Research Institute of Food Science and Technology |
| record_format | Article |
| series | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| spelling | doaj.art-8662a717332a428ab8dde30b109329482022-12-21T20:09:29ZfasResearch Institute of Food Science and TechnologyPizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī2252-09372538-23572021-09-0110212714010.22101/jrifst.2020.218931.1159118754Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze DryersFahimeh Jamdar0Seyed Ali Mortazavi1Mohamad Reza Saeedi Asl2Akram Sharifi3PhD. Student, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IranProfessor, Department of Food Science & Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, IranAssociate Professor, Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, IranAssistant Professor, Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, IranIn this study, wheat germ extract at different concentrations (2.5, 10 and 20%) and wheat germ extract powder produced by spray and freeze drying process method at three concentrations (0.2, 0.4 and 0.6%) was added to the ultrafiltrated white cheese and physicochemical properties of that were evaluated in thirty days during retention time. Moisture, acidity, total protein contents and antioxidant activity decreased in all samples during retention time and pH value increased during retention time. The results showed that freeze drying is a better method for preserving antioxidant compounds in wheat germ extract. Also, increasing the concentration of the wheat germ extract and powder of the wheat germ extract by both spray and freeze drying methods increased the antioxidant activity of the cheese compared to the control. Therefore, it is possible to use powdered wheat germ extract powder with freeze dryer as a functional ingredient in Ultrafiltrated White Cheese.https://journals.rifst.ac.ir/article_118754_aa03d7d4e4f459bccee97d4750b27126.pdfantioxidant activityfreeze dryerspray dryerultrafiltrated white cheesewheat germ |
| spellingShingle | Fahimeh Jamdar Seyed Ali Mortazavi Mohamad Reza Saeedi Asl Akram Sharifi Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī antioxidant activity freeze dryer spray dryer ultrafiltrated white cheese wheat germ |
| title | Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers |
| title_full | Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers |
| title_fullStr | Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers |
| title_full_unstemmed | Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers |
| title_short | Physicochemical and Antioxidant Properties of Ultrafiltrated White Cheese Fortified with Microencapsulated of Wheat Germ Extract by Spray and Freeze Dryers |
| title_sort | physicochemical and antioxidant properties of ultrafiltrated white cheese fortified with microencapsulated of wheat germ extract by spray and freeze dryers |
| topic | antioxidant activity freeze dryer spray dryer ultrafiltrated white cheese wheat germ |
| url | https://journals.rifst.ac.ir/article_118754_aa03d7d4e4f459bccee97d4750b27126.pdf |
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