Investigation on the microstructural and textural properties of <scp>L</scp>ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening

Aminifar, Mehrnaz; Emam-Djome, Zahra

doi:10.1111/1471-0307.12243

Cited by 11 publications

(7 citation statements)

References 26 publications

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“…As can be seen, incorporation of Zedu gum into the LFC matrix could result in the openness of cheese microstructure, and this would be related to the occupation of spaces by moisture. This is in agreement with the findings of Aminifar and Emam‐Djome (), who reported that large holes in cheese containing 0.02% gum tragacanth could be associated with the water binding capacity of the gum. After 60 days of ripening, the SEM images (Figure ) revealed a more homogeneous microstructure in AS 0.25 in comparison with the day 1 of ripening.…”

Section: Resultssupporting

confidence: 93%

“…As can be seen, incorporation of Zedu gum into the LFC matrix could result in the openness of cheese microstructure, and this would be related to the occupation of spaces by moisture. This is in agreement with the findings of Aminifar and Emam-Djome (2015), who 0.05). Control full-fat cheese (FFC), control low-fat cheese without Zedu gum (CLFC), low-fat cheese with 0.1 g of gum/kg of milk (AS 0.1) and low fat with 0.25 g of gum/kg of milk (AS 0.25).…”

Section: Microstructuresupporting

confidence: 94%

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Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Baghdadi

Aminifar²,

Farhoodi

et al. 2017

Int J of Dairy Tech

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The functionality of Zedu gum as a fat mimetic in low‐fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low‐fat and full‐fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low‐fat cheese caused an open microstructure and softer texture in comparison with the control low‐fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low‐fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low‐fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm−1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.

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Section: Resultssupporting

confidence: 93%

“…As can be seen, incorporation of Zedu gum into the LFC matrix could result in the openness of cheese microstructure, and this would be related to the occupation of spaces by moisture. This is in agreement with the findings of Aminifar and Emam-Djome (2015), who 0.05). Control full-fat cheese (FFC), control low-fat cheese without Zedu gum (CLFC), low-fat cheese with 0.1 g of gum/kg of milk (AS 0.1) and low fat with 0.25 g of gum/kg of milk (AS 0.25).…”

Section: Microstructuresupporting

confidence: 94%

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Baghdadi

Aminifar²,

Farhoodi

et al. 2017

Int J of Dairy Tech

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“…With the fat reduction, the texture was tighter, although the addition of basil seed and xanthan gum caused moisture to entrap within the cheese was increased and created a softer texture (Sharafi et al, 2019 ). In the previous studies, the authors reported that various fat replacers such as xanthan, novel, galactomannan, basil, and WPC80 decreased cheese harness, similar to our finding (Aminifar et al, 2014 ; Rashidi et al, 2015 ; Ribas et al, 2019 ; Sharafi et al, 2019 ). Contrary to our results, Hosseini‐Parvar et al ( 2015 ) found that an increment in the level of basil seed gum resulted in more hardness in processed cheese (Hosseini‐Parvar et al, 2015 ).…”

Section: Resultssupporting

confidence: 91%

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Portaghi,

Heshmati,

Taheri

et al. 2023

Food Science & Nutrition

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This study aims to produce fat‐reduced cream cheese using the different levels (0.25%–0.5%) of basil seed and xanthan gum by a RSM method. The basil seed, xanthan gum, and fat levels did not significantly influence the cream cheese's pH and acidity. With the fat reduction, textural properties were lost; for example, hardness, gumminess, and adhesiveness increased, and cohesiveness decreased. In addition, low‐fat cream cheese's sensory score (taste, mouthfeel, and overall acceptance score) was lower. However, adding basil seed and xanthan gum could improve water holding capacity (WHC), hardness, gumminess, cohesiveness, adhesiveness and scores of mouthfeel, and overall acceptance. Basil seed gum had a better impact than xanthan on fat‐reduced cream cheese properties among the two gums. In general, results showed that adding 0.5% basil and 0.5% xanthan into cream cheese could manufacture a product with a reduced‐fat level (19.04%). At the same time, its physicochemical, sensory, and textural attributes were similar to cream cheese with high fat (24%). In addition, the price of the obtained product was lower.

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“…Textural profile analysis allowed evaluating the physical properties of cheese, which are commonly able to differentiate between many cheese varieties, and are considered by the consumer as determinants of overall quality and preference [44]. The differences usually observed in textural properties of ripened cheese could be totally attributed to variations in the moisture content; the water is in fact able to act in dairy products as a plasticizer, inducing a liquid-like behavior [45].…”

Section: Discussionmentioning

confidence: 99%

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Innosa

Ianni

Faccia

et al. 2020

Animals

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The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG), and (2) an experimental group (EG) fed an OL-enriched diet. The trial lasted for 30 days. The milk of each group was then collected and used to produce Caciotta cheese, which was analyzed at the beginning and at the end of the ripening period (60 days). The results showed a positive effect of dietary OL supplementation in improving the fatty acid profiles due to the significant increase of unsaturated fatty acids, mostly α-linolenic acid (C18:3 n-3), with the consequent reduction of the ω-6/ω-3 ratio, a condition commonly associated with an increased health functionality of food products. Moreover, improved oxidative stability was observed in cheese during ripening, a presumable consequence of the transfer into the milk of dietary bioactive compounds, mainly polyphenols of high biological value, and credited as a marked antioxidant potential. Furthermore, reduced lipolytic action was observed in 60-day ripened cheese, even if no significant changes in sensory properties were evidenced.

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Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening

Cited by 11 publications

References 26 publications

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

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