بررسي اثر پروتئين هاي اصلاح شده آب پنير و چربي ريز پوشينه شده بر خواص فيزيكوشيميايي و حسي پنير پيتزاي كم چرب

چكيده انگليسي :

92 The Effect of Using Modified Whey Protein Concentrate and Encapsulated Butter Oil on Physico chemical and Sensory Properties Low Fat Pizza Cheese Sahar Ghiyasi s ghiyasi@ag iut ac ir December 30 2013 Department of Food Science and Technology IsfahanUniversity of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Ali Nasirpour ali nasirpour@cc iut ac ir Abstract The consumption of large amounts of fats in the diet is considered as a risk factor for heart disease which isnow the world s leading cause of death Because of increasing consumer trend for low fat products theproduction of reduced or low fat cheeses has significantly increased since 1980 Pizza cheese is often used as afunctional ingredient on pizzas and its ability to stretch when melted has made this cheese the choice for use asa pizza topping Fat provides a lubricating effect in cheeses during heating The reduction of fat in Mozzarellacheese adverselyaffects its functionality and quality Reduced and low fat cheese are usually characterized ashaving poor body and texture flavor and functional properties because of high moisture and low fat Whey is anexcellent source of functional proteins that can be used in food industry Otherwise it is the most polluting by product in dairy industries Wheymodification can improving the performance characteristics of whey proteinsin food products In this study whey protein structuremodified by using thermal treatment 85 C for 30 Min atdifferent pHs 5 7 9 and ionic strength 1 2 Nacl Turbidity particle size distribution and insolubleaggregates content of WPC were measured at before and after freezing dryer RSM design was used toinvestigate the effect of pH thermal treatment and ionic strength on physic chemical properties of wheyprotein In the next step three different size whey protein aggregateswere used a fat mimeticsin low fat pizzacheese Modified whey protein concentrate can also be retarded by increasing the water holding capacity of thecheese protein matrix In this research reduction of 50 of fat and used modified whey protein concentrate andemulsions stabilized by hybrids of natural polymers encapsulated as fat replacer to improve the quality of lowfat pizza cheeses And the effects of different levels 0 5 1 5 of modified whey protein at different aggregatesizes and different levels 1 2 encapsulatedbutter oilof on physic chemical and Sensory properties of low Fatpizza Cheese was investigated Result showed the size of aggregation and pH ofmodified whey protein Have asignificant effect on meltability stretchability and pH of the final product Also the percentage of fat replacerhas significant effect on thefunctional properties of low fat pizza The low fat pizza cheese containedtheleastsizeof modified whey protein had most desirable functional properties KeywordsModified whey protein Low fat pizza Functional properties Encapsulatedbutter oil

غياثي، سحر

بررسي اثر پروتئين هاي اصلاح شده آب پنير و چربي ريز پوشينه شده بر خواص فيزيكوشيميايي و حسي پنير پيتزاي كم چرب

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