Comparison of the effect of linseed and basil seed mucilages with gum tragacanth and xanthan gum on textural and rheological properties of Iranian white cheese produced by ultrafiltration technique effect of some gums on properties of ultrafiltrated cheese
Document Type : Original research
Authors
1 Agricultural Engineering Research Department, West Azarbaijan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran
2 Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran
3 Agricultural Engineering Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
Abstract
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan each in the range of 0-0.1%, and basil seed and linseed mucilage each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in all the cheese samples. G/ was always greater than G//. The values of G/ and G// in the sample containing 0.05% of gum tragacanth, 0.05% of xanthan gum and 0.1% of basil seed mucilage and the sample containing 0.05% of xanthan gum, 0.1% basil seed and 0.1% linseed mucilage were maximum. Also, in samples containing 0.1% of xanthan gum and 0.2% of linseed mucilage and containing 0.1% of gum tragacanth were minimum. With increasing basil seeds mucilage in the samples, hardness, cohesiveness, gumminess and chewiness increased in comparison with the control sample (p < 0.01). According to the results obtained, for preparation of white cheese produced by ultrafiltration technique, application of 0.05% of gum tragacanth, 0.05 % of xanthan gum and 0.1 % of linseed mucilage, is recommended.
Keywords
Aminifar, M., & Emam‐Djome, Z. (2016). Investigation on the microstructural and textural properties of L ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening. International Journal of Dairy Technology, 69(2), 225-235.
Aminifar, M., Hamedi, M., Emam‐Djomeh, Z., & Mehdinia, A. (2013). The effect of ovine and bovine milk on the textural properties of Lighvan cheese during ripening. International Journal of Dairy Technology, 66(1), 45-53.
Anroop, B., Ghosh, B., Parcha, V., & Vasanti, S. (2006). Studies on Ocimum gratissimum seed mucilage: evaluation of binding properties. International journal of pharmaceutics, 325(1-2), 191-193.
Azuma, J. I., & Sakamoto, M. (2003). Cellulosic hydrocolloid system present in seed of plants. Trends in Glycoscience and Glycotechnology, 15(81), 1-14.
Bryant, A., Ustunol, Z., & Steffe, J. (1995). Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science, 60(6), 1216-1219.
Cerqueira, M. A., Lima, A. M., Souza, B. W., Teixeira, J. A., Moreira, R. A., & Vicente, A. A. (2009). Functional polysaccharides as edible coatings for cheese. Journal of Agricultural and Food Chemistry, 57(4), 1456-1462.
Cooke, D. R., Khosrowshahi, A., & McSweeney, P. L. (2013). Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese. Dairy Science & Technology, 93(1), 45-62.
Dimitreli, G., & Thomareis, A. S. (2008). Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering, 84(3), 368-374.
Drake, M. A., & Swanson, B. G. (1995). Reduced-and low-fat cheese technology: a review. Trends in Food Science & Technology, 6(11), 366-369.
Erdem, Y. K. (2000). Influence of ultrafiltration on modification of surface hydrophobic sites of the milk protein system in the course of renneting. Journal of Food Engineering, 44(2), 63-70.
Fedeniuk, R. W., & Biliaderis, C. G. (1994). Composition and physicochemical properties of linseed (Linum usitatissimum L.) mucilage. Journal of Agricultural and Food Chemistry, 42(2), 240-247.
Fox, P. F., Guinee, T. P., Cogan, M. T., & McSweeney, P. L. H. (2000). Fundamentals of cheese science. Aspen publication. Gaithershurg. Maryland. USA.
Garcıa-Ochoa, F., Santos, V. E., Casas, J. A., & Gomez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology advances, 18(7), 549-579.
Hanáková, Z., Buňka, F., Pavlínek, V., Hudečková, L., & Janiš, R. (2013). The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. International Journal of Dairy Technology, 66(4), 484-489.
Hennelly, P. J., Dunne, P. G., O’sullivan, M., & O’riordan, E. D. (2006). Textural, rheological and microstructural properties of imitation cheese containing inulin. Journal of food engineering, 75(3), 388-395.
Hort, J., Grys, G., & Woodman, J. (1997). The relationships between the chemical, rheological and textural properties of Cheddar cheese. Le Lait, 77(5), 587-600.
Hosseini-Parvar, S. H., Matia-Merino, L., & Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids, 43, 557-567.
Hosseini-Parvar, S. H., Matia-Merino, L., Goh, K. K. T., Razavi, S. M. A., & Mortazavi, S. A. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101(3), 236-243.
Johary, N., Fahimdanesh, M., & Garavand, F. (2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. International Journal of Engineering and Science Invention, 4, 51-57.
Karami, M., Ehsani, M. R., Mousavi, S. M., Rezaei, K., & Safari, M. (2009). Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese. Food Chemistry, 113(2), 424-434.
Koca, N., & Metin, M. (2004). Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International dairy journal, 14(4), 365-373.
Konuklar, G., Inglett, G. E., Warner, K., & Carriere, C. J. (2004). Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels. Food hydrocolloids, 18(4), 535-545.
Korish, M., & Abd Elhamid, A. M. (2012). Improving the textural properties of Egyptian kariesh cheese by addition of hydrocolloids. International journal of dairy technology, 65(2), 237-242.
Low, D., Ahlgren, J. A., Horne, D., McMahon, D. J., Oberg, C. J., & Broadbent, J. R. (1998). Role of Streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention. Appl. Environ. Microbiol., 64(6), 2147-2151.
Luyten, H., Vliet, T. V., & Walstra, P. (1991). Characterization of the consistency of Gouda cheese: rheological properties. Netherlands, Milk and Dairy Journal (Netherlands).
Mcewan, J. A., Moore, J. D., & Colwill, J. S. (1989). The sensory characteristics of Cheddar cheese and their relationship with acceptability. International Journal of Dairy Technology, 42(4), 112-117.
McMahon, D. J., Fife, R. L., & Oberg, C. J. (1999). Water partitioning in Mozzarella cheese and its relationship to cheese meltability. Journal of Dairy Science, 82(7), 1361-1369.
Messens, W., Estepar-Garcia, J., Dewettinck, K., & Huyghebaert, A. (1999). Proteolysis of high-pressure-treated Gouda cheese. International Dairy Journal, 9(11), 775-782.
Mistry, V. V. (2001). Low fat cheese technology. International dairy journal, 11(4-7), 413-422.
Nolan, E. J., Holsinger, V. H., & Shieh, J. J. (1989). Dynamic rheological properties of natural and imitation Mozzarella cheese. Journal of Texture Studies, 20(2), 179-189.
Pandey, A., Soccol, C. R., & Mitchell, D. (2000). New developments in solid state fermentation: I-bioprocesses and products. Process biochemistry, 35(10), 1153-1169.
Romeih, E. A., Michaelidou, A., Biliaderis, C. G., & Zerfiridis, G. K. (2002). Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes. International Dairy Journal, 12(6), 525-540.
Sharoba, A. M., Senge, B., El-Mansy, H. A., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology, 220(2), 142-151.
Sipahioglu, O., Alvarez, V. B., & Solano-Lopez, C. (1999). Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. International dairy journal, 9(11), 783-789.
Souza, C. H., & Saad, S. M. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT-Food Science and Technology, 42(2), 633-640.
Steffe, J. F. (1996). Rheological methods in food process engineering. Freeman press.
Subramanian, R., Muthukumarappan, K., & Gunasekaran, S. (2006). Linear viscoelastic properties of regular-and reduced-fat pasteurized process cheese during heating and cooling. International Journal of Food Properties, 9(3), 377-393.
Tabibloghmany, F., Hojjatoleslamy, M., Farhadian, F., & Ehsandoost, E. (2013). Effect of linseed (Linum usitatissimum L.) hydrocolloid as edible coating on decreasing oil absorption in potato chips during Deep-fat frying. International Journal of Agriculture and Crop Sciences (IJACS), 6(2), 63-69.
Tunick, M. H. (2000). Rheology of dairy foods that gel, stretch, and fracture. Journal of Dairy Science, 83(8), 1892-1898.
Li, L., & Wang, J. (2012). Comparative study of chemical composition and texture profile analysis between camembert cheese and Chinese sufu. Biotechnology Frontier, 1(1).
Weiserová, E., Doudová, L., Galiová, L., Žák, L., Michálek, J., Janiš, R., & Buňka, F. (2011). The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. International Dairy Journal, 21(12), 979-986.
Wium, H., Qvist, K. B., & Gross, M. (1997). Uniaxial compression of UF‐Feta cheese related to sensory texture analysis. Journal of Texture Studies, 28(4), 455-476.
Yılmaz, M. T., Karaman, S., Cankurt, H., Kayacier, A., & Sagdic, O. (2011). Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration. Journal of Food Engineering, 103(2), 197-210.
Yokoyama, A., Srinivasan, K. R., & Fogler, H. S. (1988). Stabilization mechanism of colloidal suspensions by gum tragacanth: The influence of pH on stability. Journal of Colloid and Interface Science, 126(1), 141-149.
Zhu, C. (2013). Characterisation of the rheological properties of mozzarella cheese: a thesis presented in partial fulfilment of the requirements for the degree of Master of Engineering in Chemical and Bioprocess Engineering at Massey University, Manawatu, New Zealand (Doctoral dissertation, Massey University).
Zisu, B., & Shah, N. P. (2005). Textural and functional changes in low-fat Mozzarella cheeses in relation to proteolysis and microstructure as influenced by the use of fat replacers, pre-acidification and EPS starter. International Dairy Journal, 15(6-9), 957-972.
Zomorodi, S., Asl, A. K., Rohani, S. M. R., & Miraghaei, S. (2011). Survival of Lactobacillus casei, Lactobacillus plantarum and Bifidobacterium bifidum in free and microencapsulated forms on Iranian white cheese produced by ultrafiltration. International journal of dairy technology, 64(1), 84-91.
)