بررسي امكان توليد پنير سفيد ايراني كم‌چربي و بهينه¬سازي ويژگي¬هاي آن با استفاده از صمغ عربي و گوار

Optimizing chemical and rheological attributes of low-fat Iranian white-brined cheese by using guar gum and gum Arabic as fat replacers

Background and Objectives: High fat consumption has been shown to be associated with an increased risk of diseases, such as obesity, atherosclerosis, coronary heart disease, high blood pressure, and tissue injury diseases associated with lipid oxidation. Increased public awareness of this subject had led to a dramatic increase in the demand for low-fat foods. Dairy products arc becoming one of the most widely consumed low-fat food group. Recently, a significant increase has been observed in the consumption of low-fat cheese. Iranian whitc-brined checse has 18-20% fat content. In this study, we have evaluated the effects of two hydrocolloid-Guar gum and Arabic gum -as fat-replacers, on the physicochemical and rheological properties of low-fat whitc-brincd cheese. Materials and Methods: Using an industrial method, samples of Iranian white-brined cheese in 3 levels of milk fat (0.4%, 0.9%, and 1.4%) were prepared from cowʹs milk at a small scale. The effects of 4 levels of Guar gum (0, 75. 150, and 300 ppm) and 3 levels of Arabic Gum (0, 150, and 300 ppm) in samples on chcmical (dry matter, fat content, ferry fatty acid, salt, and acidity) and rheological (storage modulus) properties of the cheeses were evaluated using the Response Surface Methodology. Results: The effccts of reducing the fat content of cheese and the use of the two hydrocolloids on the chemical and rheological attributes were evaluated by response surface and contour plots, and the full-term second-ordcr polynomial response surface models were fitted to each of response variables. Then, based on the rheological properties of Iranian white-brined cheese, optimum points of low-fat Iranian whitc-cheesc production were obtained. Conclusion: Arabic Gum at concentrations higher than 150 ppm, caused an increase in the storage modulus, therefore an undesirable hardness in texture of low-fat cheeses was obtained. By increasing the concentration of guar gum, the storage modulus and stress at the fracturc point were decreased. It is concluded, that by using guar gum as a fat rcplacer in the manufacturing of low-fat cheese, an improvement in the texture of product can be obtained