جستجوی مقالات مرتبط با کلیدواژه « low fat cream » در نشریات گروه « صنایع غذایی »

This study focused on the physicochemical (pH, acidity, apparent viscosity, color) and sensory properties of low-fat cream (10, 15, and 20% fat content) containing inulin as compared to control sample (30% fat content). chicory (Cichorium intybus L.), artichoke (Jerusalem L. Artichoke), and burdock (Arctium lappa L.) inulin at the concentration of 1.5, 2, and 3% w/w was used as a fat substitute. The results showed that the storage time, type, and concentration of inulin had a significant effect on the pH and acidity of the cream (P < 0.05). Maximum acidity was obtained when chicory inulin was used. at a concentration of 3% artichoke or burdock inulin as well as more than 1.5% of chicory inulin, the pH and acidity of the cream were beyond the acceptable threshold. Over time, the viscosity of the control samples significantly decreases, but the viscosity of the inulin-containing samples was more stable. The sample fortified with 1.5% chicory inulin had the highest viscosity (P < 0.05). The highest total color difference (ΔE) value was recorded for the cream containing chicory inulin. The color stability of the sample containing inulin was higher than the control sample. Although, the produced samples achieved the required scores in sensory parameters, the difference between the samples containing artichoke or burdock inulin and control one (30 % fat) was not significant at the 5% level. Overall, the use of artichoke or burdock inulin in the concentration of 2 % w/w showed a good potential as a prebiotic fat replacer for developing creams with low-fat (15%).

The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.

In this research, the effects of sage seed gum (0-0.5%), carboxyl methyl cellulose (0-0.5%) and fat content (18-25%) on the textural, rheological and color properties of low-fat camel milk cream were investigated. The results of the back extrusion test indicated that increasing sage seed gum and carboxyl methyl cellulose, significantly (p<0.05), increased hardness, adhesiveness and gumminess. Also, with decreasing the fat content, the hardness of the samples increased and it had no significant effect on the adhesiveness and gumminess. The HerschelBulkley and Moore models were used to describe the time-independent rheological characteristics of the samples and both models were suitable for fitting the shear stress-shear rate data of low-fat camel milk cream samples. The results of the color analysis showed that with decreasing fat content, only b* significantly decreased and sage seed gum and carboxyl methyl cellulose had no significant effect on the color parameters. The optimum processing conditions for producing low-fat camel milk cream with the high hardness, consistency coefficient, zero shear rate viscosity and low fat content, flow behavior index, adhesiveness, infinite shear rate viscosity for response variables were 0.42% sage seed gum, 0.33% carboxyl methyl cellulose and 22.27% fat content.

This study was carried out to determine the effect of using konjac gum as a fat substitute on the physico-chemical, rheological and sensory properties of low-fat cream. For this purpose, different concentrations (0.25, 0.5 and 0.75%) of konjac gum were added to the cream, and the amount of cream fat decreased from 30% to 20%. In this study, moisture, pH, acidity, texture, apparent viscosity, emulsion stability, color evaluation and sensory evaluation were investigated and compared with low fat (with 20% fat and without gum) and high fat (with 30% fat) cream as control samples. The results showed that the replacement of konjac gum significantly caused a decrease in the moisture content, acidity and syneresis amount compared to the low-fat control sample. Texture and apparent viscosity significantly increased with increasing gum, while the sample containing 0.5% konjac was similar to high fat control sample. Also, the results of sensory evaluation showed that panelists did not differentiate between samples containing konjac and high fat control sample. Therefore, it can be concluded that konjac gum at 0.5% can be used as a fat substitute for the preparation of lowfat cream due to its favorable physicochemical properties and acceptable texture and flavor.

In recent years, with increasing public awareness about the harmful effect of fat consumption, demand for low-fat dairy products has increased significantly. On the other hand, fat reduction reduces the rheological and sensory properties of food, such as taste, flavor, texture and mouth feel. Therefore, it is difficult to produce a low-fat product with the same characteristics of high-fat product. In order to imitate different functions of fat in low-fat foods, such as consistency of the product, mouth feel, color, flavor and rheological properties should be considered. Fat substitutes are macromolecules that are used to provide all or part of the fat functions in a food product and produce less calorie intake than fat. Konjac is a neutral and polysaccharide hydrocolloid that is used as a gelling agent in traditional Asian foods due to its high ability in absorbing water. In addition, it is one of the most viscous dietary fiber. The use of konjac in western countries is expanding as a component in functional foods. Konjac can therefore be used as an appropriate substitute for fat in dairy products such as cream, which in addition to reducing the amount of fat can maintain and even improve the physical and other properties of the product. The purpose of this study was to produce low-fat cream with good nutritional value, variety in formulation, as well as lower prices.

Fresh cream of 30% fat and pasteurized milk were purchased from Razavi Dairy Company and konjac gum was provided from Food Chem (China). First, the gum was mixed with the pasteurized milk at 45°C. Then the mixture was added to the cream of 30% fat to reach the fat content of 18– 25%. The final mixture, after homogenization in the different specified values of pressure, was pasteurized at 85°c for 15 min, and then packed in polyethylene bottles and kept in the refrigerator (4ºC) until theday of experiment. The effect of amounts of Kanjac gum (0.2- 0.6), the amount of fat (18- 25%) and homogenization pressure (100- 200 bar) on the sensory, color, and rheological characteristics of low-fat cream were investigated

The results of evaluating the characteristics measured using the response surface methodology indicated that the hardness, consistency, adhesiveness, b*, sensory score of texture, sensory score of aroma and overall acceptance of samples significantly increased with an increasing homogenization pressure. Also increasing fat content caused an increasing the adhesiveness, L*, b*, sensory score of taste, sensory score of aroma and total acceptance of samples. Increasing the konjac gum content also increased hardness, consistency, adhesiveness, and sensory score of texture. The distribution of responses in the principal component also showed that the instrumental measures like hardness and consistency were close to the sensory score of texture of the samples. This proximity of these attributes indicated that the properties measured by the panelists were approximately equivalent to the parameters which were measured by instrumental methods. Also, the results of the correlation coefficient between sensory and instrumental measurements showed that the highest correlation between hardness and sensory score of texture (a strong positive linear relationship (0.774), and between the consistency and sensory score of texture (a strong positive linear relationship (0.760)). Rheological and sensory properties in products such as cream, play an important role in the processing and marketability of the product. In cream, these characteristics are mainly influenced by the method of production, the amount of fat, and potential additives used. The results of this study showed that konjac gum as a hydrocolloid can be used as a proper substitute for fat in the cream, and with suitable sensory, color and rheological properties. The results of this study about the correlation between sensory properties and instrumental specification showed that the properties measured by the panelists are approximately equivalent to the parameters measured by the instrumental methods. Therefore, the results of instrumental methods in most cases can well predict the sensory properties of the cream and then can be replaced it.

In this research, the effects of Konjac gum (0.2-0.6%), Fat content (18-25%) and Homogenization pressure (100-200 bar) on rheological properties of low fat cream were investigated. The results of the back extrusion test indicated that increasing konjac gum, fat content and homogenization pressure, significantly increased hardness, consistency and adhesiveness. The simultaneous increasing of homogenization pressure and fat content also led to increasing adhesiveness of the samples, which showed their synergistic effect of them on the adhesiveness. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. Also increasing fat content, significantly decreased the flow behavior index of the samples and increased the consistency. konjac gum and homogenization pressure had no significant effect on the flow behavior. The optimum processing conditions for producing low fat cream with the high hardness, consistency, consistency coefficient and low flow behavior index for response variables were 146/51 bar homogenization pressure،18/01% Fat content and 0.59% konjac gum.

The objective of the present study was to evaluate the possibility of extending the shelf life of low-fat cream (25%) through finding a novel time-temperature condition for its pasteurization. The low-fat cream samples were thermally pasteurized at different temperatures (80, 85 and 90 °C) for different times (15, 20 and 25 min) and were evaluated for physicochemical (pH, acidity, viscosity) and microbial (total bacterial count, psychotropic bacterial count) properties at different storage times (days 1, 4, 7, 10, 13, 16 and 19) in comparison with control sample (pasteurized at 75 °C for 30 min). The results indicated that microbial counts increased during the shelf life, accompanying with decreased pH and increased acidity of the creams. The samples treated at more severe thermal pasteurization conditions had better microbial quality resulting in less variation in their pH and acidity values during storage. The results showed that treating upon more sever time-temperature conditions and prolonged storage both led to higher viscosity for cream samples. All freshly-prepared samples showed shear-thinning behavior which was intensified at more sever time-temperature pasteurization conditions. Among different treatments, the sample pasteurized at 90 °C for 25 min had the longest storage duration.

In this research, at first gelatin was extracted from chicken feet by acidic method and then gelatin (0, 0.19, 0.38 and 0.57%) and milk protein concentrate (MPC) (0, 1.5, 3 and 4.5%) were used as fat replacers for producing low-fat cream (15% fat). Physicochemical analysis such as; pH, acidity, synersis, freezing stability, consistency, color, and texture were investigated after 1st , 7th and 14th day of storage at refrigerator temperature. As well as, cream samples were evaluated in terms of sensory tests. The results showed that increased level of fat replacement with gelatin, MPC and combination of these two proteins leads to reduction of syneresis and enhancement of stability of samples against freezing. Also, by increasing the level of MPC and gelatin from 0.19%, the consistency and hardness of low fat cream increased. According to the result of sensory analysis, highest scores related to samples contained 0.38 and 0.57% gelatin and samples with 4.5% MPC. The results of this research showed that, the gelatin and MPC proteins can be used to improve the quality of low-fat cream.

In this study gelatin was used as a fat replacer in the production of a low fat cream. The fat content of the control cream was reduced from 30% to 20%. Gelatin was used at 5 levels: 0، 0. 25، 0. 5، 0. 75 and 1%. Viscosity، Bostwick consistency، textural hardness، color parameters (L، a، b) and sensory characteristics of the five low fat cream samples with 20% fat were compared with the 30% fat control. The results indicated that gelatin was able to improve the properties of low fat cream samples towards the 30% control. In terms of color parameters the low fat creams with 0. 5% gelatin and more were similar to the control with 30% fat. Sensory evaluation tests showed that the perception scores of the low fat creams with 0. 75 and 1% gelatin were the same as the 30% fat control.