Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

Shendi, Esmaeil Ghanbari

doi:10.4172/0976-4860.1000187

Cited by 13 publications

(10 citation statements)

References 11 publications

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“…Pada mozzarella, penambahan hidrokoloid ini memungkinkan untuk meningkatkan daya lelehnya. Penggunaan hidrokoloid untuk memperbaiki kualitas sensori mozzarella menggunakan pati jagung, xhantan gum, guar gum, tapioka, pati beras telah dilakukan oleh 5 dan penggunaan xhantan gum oleh 6 pada mozzarella rendah lemak.…”

Section: Pendahuluanunclassified

Pengaruh Penggunaan Pengental Terhadap Karakteristik Fisikokimia Keju Mozarella Susu Sapi

Usmiati

Abubakar²,

Adieb³

2020

J. Penelit Pascapanen Pertan

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Saat ini penggunaan keju mozarella di Indonesia berkembang pesat. Sejumlah titik kritis menentukan mutu mozarella, antara lain total padatan susu yang tinggi, rennet yang aktif, proses curdling yang baik, mild temperatur saat peregangan/pemuluran (58-65°C). Jika tidak terpenuhi maka mutu mozarella yang dihasilkan kurang baik, antara lain sifat regang yang rendah yang berakibat terhadap kurangnya daya leleh keju. Diperlukan aplikasi bahan pengental berupa hidrokoloid untuk memperbaiki sensori, yaitu memperbaiki sifat kemuluran atau daya leleh mozarella yang lebih baik. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia keju mozarella dengan penambahan hidrokoloid sebagai bahan pengental. Penelitian didesain menggunakan rancangan acak lengkap dengan 4 perlakuan penambahan hidrokoloid dan satu kontrol tanpa bahan pengental, yaitu: P0 (kontrol); P1 (gellan gum 0,010%); P2 (xhantan gum 0,010%+ gellan gum 0,010%); P3 (pati jagung/maizena 0,125%); dan P4 (susu skim bubuk 0,125%), masing-masing diulang 3 kali. Hasil penelitian menunjukkan bahwa keju mozarella susu sapi dengan perlakuan penambahan pengental berupa hidrokoloid pati jagung (maizena) merupakan keju yang memiliki karakteristik terbaik dengan kadar lemak yang cukup baik (12,08%), tingkat hardness terendah (150,13 g/mm2), lelehan keju yang lembut, serta kecerahan warna yang baik (L= 88,99). The Effect Of Thickener On Characteristics Of Cow Milk Mozarella Cheese.Nowaday, the use of mozzarella cheese is growing rapidly in Indonesia. A number of critical points determine the quality of mozzarella, including high milk total solids, active rennet, good curdling process, mild temperature during stretching (58-65°C). The quality of the mozzarella produced is not good, among others lack of stretching ability causes low melting ability if the critical points are not fulfilled. The application of a hydrocolloid as thickener is needed to improve the sensory that was better stretching ability of mozzarella. The aim of study was to determine the mozzarella physicochemical characteristics use the addition of hydrocolloid as thickener. The study was designed using a completely randomized design with 4 treatments for addition of hydrocolloid and control without thickener, namely: P0 (control); P1 (gellan gum 0.010%); P2 (0.010% xhantan gum + 0.010% gellan gum); P3 (corn starch 0.125%); and P4 (powdered skim milk 0.125%), each repeated 3 times. The results showed that cow milk mozzarella cheese with the treatment of corn starch (maize starch) as thickener was the best cheese with good fat content (12.08%), the lowest hardness level (150.13 g/mm2), smoothy melted cheese and good colour brightness (L value of 88.99).

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Section: Pendahuluanunclassified

Pengaruh Penggunaan Pengental Terhadap Karakteristik Fisikokimia Keju Mozarella Susu Sapi

Usmiati

Abubakar²,

Adieb³

2020

J. Penelit Pascapanen Pertan

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“…La goma guar tiene una gran aplicación en la producción de diversos tipos de quesos y es un aditivo que ha sido aprobado como ingrediente opcional por la FDA en las normas de identidad de queso y derivados (Shendi, 2017).…”

Section: Industria Lácteaunclassified

“…En los quesos blandos, la goma guar mejora el rendimiento de sólidos de cuajada y brinda una curva más suave con suero separado. El queso bajo en grasa se puede producir con la adición de goma guar (a una concentración de 0.0025-0.01% p/v), sin cambiar la reología y la textura en comparación del queso con toda la grasa (Shendi, 2017).…”

Section: Industria Lácteaunclassified

Goma guar: un aliado en la industria alimentaria

Castañeda‐Ovando

González-Aguilar

Granados-Delgadillo

et al. 2020

ICBI

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Los polisacáridos son moléculas poliméricas de distintos sacáridos unidos por enlaces glucosídico, que llegan a tener un grado de polimerización alto, y, por ende, pesos moleculares elevados. Los polisacáridos de mayor importancia en ámbito de alimentos provienen, o son principalmente de origen vegetal, presentes en las hojas, en cortezas, exudados, frutos, semillas, etc. La goma guar es un polisacárido extraído de la planta Cyamopsis tetragonoloba y que debido a sus características es utilizada ampliamente en la industria de alimentos como mejorador de textura en productos como el pan, yogurt, pasteles, embutidos, entre otros.

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“…The yellow colours in colostrum hints at beta carotene pigment, so the cheese produced is dark yellow which affects the lightness /L* of the cheese. Similarly (Shendi et al, 2010) reported that cheese produced from full-fat milk would have a lower lightness level (L*) than that of low-fat milk. Therefore, the yellow color in cheese is attributed to fat content and beta carotene in the milk.…”

Section: Cheese Colormentioning

confidence: 99%

The physical characteristics of cheese made of milk, colostrum and both during the ripening

Astuti¹,

Setyawardani

Santosa

2020

J. Indonesian Trop. Anim. Agric.

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This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostrum) and C (100% colostrum), and ripening time, i.e. 0, 10, and 20 days. The process of cheese production started by heating the raw material, followed by decreasing the temperature, incorporating kefir as the starter. The next step was and the rennet and re-incubate the mixture for one hour until the fluid became solid granules, then the granules were filtered and pressed. The cheese was stored at a low temperature (4-8oC) according to each treatment. Each combination was repeated three times. The physical properties of cheese examined in this study were color, texture, pH, and microstructure. The result showed that the raw materials of cheese would produce different cheese colours in terms of lightness (L*), yellowness (b*), and whiteness index (WI) as well as cheese texture (hardness and gumminess). Also, ripening time would affect the hardness, springiness gumminess, chewiness, L*, a*, and WI of cheese. Colostrum added in cheesemaking has increased both yellowness and cavities in the microstructure.

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Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

Cited by 13 publications

References 11 publications

Pengaruh Penggunaan Pengental Terhadap Karakteristik Fisikokimia Keju Mozarella Susu Sapi

Pengaruh Penggunaan Pengental Terhadap Karakteristik Fisikokimia Keju Mozarella Susu Sapi

Goma guar: un aliado en la industria alimentaria

The physical characteristics of cheese made of milk, colostrum and both during the ripening

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