The effect of quinoa germs on the quality of wheyless cheese
Subject Areas : Food Science and Technology
Mahsa Karimpour
1
(1. Department of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran)
afshin Javadi
2
(Department of Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
Shahin Zomorodi
3
(Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO, Urmia, Iran.)
Navideh Anarjan
4
(Department of Faculty of Veterinary Medicine, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
Keywords: quinoa germs, textural profile, Fresh whey less cheese,
Abstract :
The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production costs by using plant ingredients. The effect of quinoa germs was investigated on the physicochemical properties, phenol compounds, textural profile, and microbial and sensory properties of whey-less cheese. The results showed that with increasing quinoa germs, the dry matter, acidity, and fat in dry matter content increased and moisture and protein content decreased in all samples (p<0.05). The value of hardness, springiness and cohesiveness of the samples containing quinoa germs were significantly lower than the control sample (without quinoa germs). However, the samples with higher amounts of quinoa germs had the highest hardness, springiness, cohesiveness, gumminess and chewiness compared to the ones with lower values of quinoa germs (p<0.05). According to the sensory results, the flavor score was significantly improved by adding the quinoa gems up to 6%. But with the increasing germs to 9 %, the flavor score decreased significantly (p<0.05). Based on the results obtained in this study, 6% of quinoa germs can be used in the preparation of whey-less functional cheese.
Khalifa, S. A., El-Sayed, M. M., Samah, A., El-Shafei, M. S. and Mohamed, A. H. (2020). Effect of quinoa (Chenopodium quinoa) flour on th eproduction and quality of low- fat camel milk processed cheese spread. Pakistan Journal of Biology Sciences, 23: 439-453.
· Sandoval-Castilla, O., Consuelo Lobato, C., Eleazar Aguirre, M., E. and Jaime Vernon, C. (2004). Microstructure and texture as influenced by fat replacers. International Dairy Journal, 14:151-159.
· Suárez-Estrella, D., Bresciani, A., Iametti, S., Marengo, M., Ambrogina Pagani, M. A. and Marti, A. (2020). Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant Foods for Human Nutrition, 75: 635-641.
Zhu, N., Sang, S., Jhoo, S., Karwe, M., Rosen, R. and Ho, C. (2002). Triterpene saponins from debittered quinoa (chenopodium quinoa) seeds. Journal of Agriculture and Food Chemistry, 50: 865-867.
_||_Khalifa, S. A., El-Sayed, M. M., Samah, A., El-Shafei, M. S. and Mohamed, A. H. (2020). Effect of quinoa (Chenopodium quinoa) flour on th eproduction and quality of low- fat camel milk processed cheese spread. Pakistan Journal of Biology Sciences, 23: 439-453.
· Sandoval-Castilla, O., Consuelo Lobato, C., Eleazar Aguirre, M., E. and Jaime Vernon, C. (2004). Microstructure and texture as influenced by fat replacers. International Dairy Journal, 14:151-159.
· Suárez-Estrella, D., Bresciani, A., Iametti, S., Marengo, M., Ambrogina Pagani, M. A. and Marti, A. (2020). Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). Plant Foods for Human Nutrition, 75: 635-641.
Zhu, N., Sang, S., Jhoo, S., Karwe, M., Rosen, R. and Ho, C. (2002). Triterpene saponins from debittered quinoa (chenopodium quinoa) seeds. Journal of Agriculture and Food Chemistry, 50: 865-867.