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Volume 10, Issue 3 (Autumn 2024 2024) |
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Evaluation of physicochemical and sensory characteristics of pizza cheese containing different percentages of citrus and bamboo fibers
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Sheida Nademi   , Alireza Shahab Lavasani * , Adel Mirmajidi Hashtjin , Leila Nateghi , Shila Berenjy |
| Associate Professor, Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran |
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Abstract: |
Healthy foods have been considered with the aim of improving the nutritional status, most of which are related to fiber-enriched foods and low-calorie foods. The purpose of this study is to evaluate the physicochemical and sensory characteristics of low-fat pizza cheese using citrus and bamboo fibers. The investigated treatments have different percentages of citrus and bamboo fibers and the tests performed on each sample include physicochemical characteristics such as pH, acidity (Dornic), dry matter%, fat%, salt% and protein% and sensory evaluation including Texture and acceptability scores were conducted in three replications. The results showed that with the increase of citrus fiber in the formulation, the amount of acidity (Dornic) decreased, with the replacement of fiber, the percentage of fat and the percentage of fat in the dry matter decreased. With the increase in the fiber percentage in the pizza cheese formulation, the dry matter percentage of the pizza cheese samples increased. Pizza cheese samples that had a higher percentage of bamboo fiber and did not use citrus fiber in their formulation had the highest texture sensory score. Treatments with the least percentage of fat and the highest percentage of citrus and bamboo fiber in the formulation received the lowest sensory score of acceptability by panelist. In most of the examined characteristics, including (texture sensory characteristics, percentages of salt, fat, fat in dry matter and acidity), treatment T2 (98.5% cheese base + 1.5% composite fiber + 0% bamboo fiber) is the most similar treatment to the control treatment was evaluated.
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| Keywords: Pizza cheese, Citrus fiber, Bamboo fiber, Physicochemical characteristic, Sensory characteristics |
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Type of Study: Research |
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nademi S, Shahab Lavasani A, Mirmajidi Hashtjin A, Nateghi L, Berenjy S. Evaluation of physicochemical and sensory characteristics of pizza cheese containing different percentages of citrus and bamboo fibers. میکروبیولوژی کاربردی در صنایع غذایی 2024; 10 (3) :24-37 URL: http://amfi.ir/article-1-98-en.html
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