جستجوی مقالات مرتبط با کلیدواژه « Walnut powder » در نشریات گروه « صنایع غذایی »

Increasing awareness about disadvantages of consuming fatty acids in dairy products has been led to increase in consumer demand for low-fat dairy products, including cheese. Low-fat cheeses are poor in taste and their texture is rubbery and hard. Therefore, in this study, the effect of adding sesame and walnut powder with concentrations of 3%, 5% and 7% as alternative for fat in Cheddar cheese on physicochemical characteristics of Cheddar cheese was examined during 30 days of storage at 12 °C.

Therefore, seven treatments were designed along with two control samples which were low-fat Cheddar cheese and high-fat Cheddar cheese. The percentage of fat by Gerber method, the percentage of total protein by Kjeldahl method, the percentage of total dry matter by Oven method and measure of acidity by Titration method, and pH by using pH meters were calculated. Texture hardness test was performed by texture evaluation machine. The identification of fatty acid components was performed by using gas chromatography (GC).

The effect of sample components and storage time on physicochemical features of Cheddar cheese samples was significant. On the first day of production, the full fat control samples had the highest and the low fat control samples had the lowest amount of fat, also sample containing a mixture of 3.5% sesame powder with 3.5% walnut powder had the highest and full fat control sample had the lowest amount of protein content. At the end of the storage period, the highest and the lowest percentage of moisture were belonged to the low-fat control sample and the sample containing 7% walnut powder, respectively. Also, the highest and the lowest content of dry matter percentages were belonged to samples containing 7% walnut powder and low-fat control sample, respectively. The highest percentage of acidity was related to full fat control sample and the lowest percentage was related to low fat control sample. The highest and lowest levels of pH at the end of the storage period were belonged to samples containing 5% and 3% sesame powder respectively. The highest and lowest levels of hardness texture were belonged to low-fat control sample and high-fat control samples, respectively. After the full fat control sample, the sample containing 7% walnut powder showed the lowest hardness texture. The results of the composition of fatty acids showed that the samples containing walnut and sesame powder contained essential fatty acids and polyunsaturated fatty acids such as omega-3 and omega-6 were higher than control samples.

Among the tested samples, the treatment containing 7% walnut powder was identified as superior treatment for nutritional and qualitative characteristics due to having a higher percentage of linoleic acid and linolenic acid and sensory and textural properties close to full fat control treatment.

Full-fat cheese (FFC) contains high amounts of saturated fatty acids and cholesterol، which have been known as a risk factor for health، particularly in cardiovascular diseases. Low-fat cheeses have problems such as undesirable flavor، texture and sensorial properties. In this study، functional low-fat white brined cheeses were made from bovine skim milk containing walnut (5، 10 or 15% w/w of curd) or linseed (1، 2 or 3% w/w of curd) powders and a full-fat cheese (control sample). Physicochemical properties، lipolysis patterns، total fatty acids، total count of lactic acid bacteria، sensorial properties were evaluated during 80 days of storage at intervals of 20 days. Results showed that low-fat white brined cheese containing walnut or linseed powders had significantly (P<0. 05) lower amounts of saturated fatty acids and higher levels of unsaturated fatty acids compared to FFC. Lipolysis index increased in all samples during ripening (P<0. 05) and the control cheese had lower lipolysis value than the cheeses containing walnut or linseed powders at the end of ripening period (80 days) (P<0. 05). Number of Lactococcus bacteria increased during 40 days of ripening but then decreased slightly، whereas number of Lactobacillus bacteria was different between all the cheese samplesduring ripening. Sensory properties of fortified cheeses were different (P<0. 05) compared with control sample; the cheese containing 15% walnut powder or 1% linseed powder was more acceptable than the control sample. In conclusion، results obtained showed the possibility of making healthy and functional low-fat white brined cheese with walnut or linseed powders with increased sensory scores and high amounts of unsaturated fatty acids.