فهرست مطالب محرم وزیری

In this research, the effect of storage time on the characteristics of extensibility and consistency of processed cheese samples produced from egg white, corn oil and soy protein was investigated. In this research, firstly, in order to optimize the formulation of processed cheese from the central composite statistical design in three levels for three independent variables including soy protein isolate (0, 7.5, 15%W/V), corn oil (0, 8, 16%V/V) and egg white. Egg (0, 3, 6%V/V) was used. On the other hand, the optimal formulation of processed cheese was obtained with the objective of maximum scores of the two characteristics of extensibility and texture continuity, using the utility function method. Finally, the effect of storage in three time periods (0, 1, and 2 months) on the two characteristics of extensibility and consistency of the optimized sample texture was investigated by relying on physical changes. According to the obtained results, the effect of time on the extensibility characteristic showed that with the passage of time, the extensibility of processed cheese samples increased significantly in the negative direction. According to the results, the interaction effect of egg white/time and corn oil/time; It showed that with the passage of time (in the presence and absence of egg white and corn oil), the expandability of the produced samples increased significantly in the negative direction. Also, the effect of time on consistency properties showed that with the passage of time, the consistency of produced processed cheese samples decreased significantly. The results of this study are favorable for the development of processed cheese production and profitable dairy products containing egg white, corn oil, and soy protein. .

In this study, the effect of different levels of inulin (0 to 5%) and egg white powder (0 to 10%) on protein content and sensory characteristics of taste, aroma, softness, spreadability and overall acceptability of spreadable processed cheese was investigated. The results were modeled and analyzed by the response surface methodology (RSM) based on a central composite design (CCD). For all response variables, the R2 values ​​of the models ranged from 0.86 to 0.99, and the values ​​of lack-of-fit factors were not significant (P >0.05); Therefore, the accuracy of the models for fitting the data was confirmed. In general, inulin decreased, but egg white powder increased the protein percentage of processed cheese. Inulin had a favorable effect on the softness and spreadability of processed cheese, but reduced the scores of taste, aroma and overall acceptability, especially at high concentration (5%). In contrast, egg white powder improved the taste, aroma, and overall acceptability of processed cheese, but reduced its softness and had little effect on its spreadability. The combination of inulin and egg white powder moderated each other's negative effects on the sensory properties of the fortified processed cheese, and ultimately improved its sensory properties compared to the control sample.

In order to study the effects of Koupe cheese, soy protein isolate (SPI) and inulin on physical and sensory properties of processed cheese an experiment was conducted using a factorial layout in a completely randomized design with three replications. The levels of studied factors included: 0 and 15% Koupe, 0 and 20% SPI, 0 and 7% inulin. Results of this experiment showed that the main and interaction effects of variables on investigated properties were significant (p 0.01). Accordingly, SPI application resulted in the increase of firmness increase(48.82 N*s), oiling-off (175.07%) and decreasing of cohesiveness(0.42), softness(2.828), meltability(103.27%), spreadability(2.986), taste(2.056) and aroma(2.694), whereas inulin application increased spreadability(4.25), meltability(116.04%), cohesiveness(0.8) and decreased oiling-off (148.95%) and firmness(13.734 N*s). In addition Koupe cheese led to increase softness(4.028),spreadability(3.542), meltability(107.68%), oiling-off(260.3), taste(4.083) and aroma(4.528) and decrease firmness(20.601 N*s) and cohesiveness(0.67) of formulations. Color evaluation indicated that variable affected the L*a*b parameters in cheese samples, so that the L* parameter was increased by SPI and Koupe cheese application but was decreased by inulin application. The a* parameter was increased by SPI and Koupe cheese and the b* parameter was increased by Koupe cheese and inulin application.