Physicochemical and Organoleptic Properties of Lighvan Cheese Fortified with Protulaca Oleracea Seed Oil

محورهای موضوعی :

Majid Keyvani ¹ , Marzieh Bolandi ²

1 - Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran
2 - Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

تاریخ دریافت : 1393/11/26 تاریخ پذیرش : 1397/08/07 تاریخ انتشار : 1397/08/07

کلید واژه: Omega 3, 6 and 9 fatty acids Lighvan cheese Protulaca Oleracea seed oil Fortification,

چکیده مقاله :

Cheese has high nutritional value in human health although is naturally poor in essential fatty acids. Essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. Protulaca Oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin C. The aim of this study is production and characterization of Lighvan cheese fortified with Protulaca Oleracea seed oil. Results indicated that increasing of Protulaca Oleracea seed oil caused significant increased omega 3,6 and 9 concentration in cheese (P<0.05). Protulaca Oleracea seed oil fortification showed no significant effects on physicochemical properties of Lighvan cheese (P>0.05). Lighvan cheese containing 2.5% Protulaca Oleracea (purslane) seed oil showed the highest sensory attributes.    

منابع و مأخذ:

1. Aminifar M., Hamedi M., Emamjomeh Z., Mehdinia A., 2010. Microstructural, Compositional and Textural Properties during Ripening of Lighvan Cheese, A Traditional Raw Sheep Cheese. J Texture Stud. 41 (2010) 579ââ‚‌“593.
2. Jacobsen C.H., 2008. Omega-3s in food emulsions: overview and case studies. J Agrofood Ind Hi-tech. 19, 9-12.
3. Gösta Bylund M.Sc., 1995. Dairy processing handbook. Tetra Pak. 8, 320
4. Rubatzky E.V., Yamagughi M., 1997. World Vegetables:Principles, Production and Nutritive Values. Chaman & Hall. 834 pp.
5. Jacobsen C.H., 2010. Enrichment of food with omega-3 fatty acids: a multidisciplinary challeng. Ann NY Acad Sci. 77, 8923-8932.
6. Salunkhe D. K., Kadam S.S., 1998. Handbook of Vegetable Science and Technology. Marcel Deker, INC. 727 PP.
7. Brunner J.R., 1981.Cow milk proteins: Twenty five years of progress. J Dairy Sci. 64, 1038-1050
8. De Lorgerll M., Salen P., Laporte F., De lelrls j., 2001. Alpha-linolenic acid in the prevention and treatment of coronary heart disease. Eur Heart J Suppl. 3(4), 26-32.
9. Stroesco M., Stoica-Guzun A., Ghergu S., Chira N., Jipa I., 2013. Optimization of fatty acids extraction from portulaca oleracea seed using response surface methodology. J Ind crops prod. 43, 405-411.
10. Ye A., Cui J., Taneja A., Zhu X., Singh H., 2009. Evaluation of processed cheese fortified with fish oil emulsion. Food Res Int. 42(8), 1093-1098.
11. Kolanowski W., Weiβbrodt J., 2007. Sensory quality of dairy products fortified with fish oil. Int Dairy J. 17(10), 1248-1253.
12. Farahani G., Ezzatpanah H., Abbasi S., 2014. Characterization of Siahmazgi cheese, an Iranian eweââ‚‌™s milk variety: Assessment of physico-chemical, textural and rheological specifications during ripening, LWT - Food Sci Technol. 58, 335-342.
13. Association of Official Analytical Chemists (AOAC). (2000). Official methods of analysis of the AOAC (15th ed.). Arlington, USA: Association of Official Analytical Chemists.
14. Ardö Y., Polychroniado U.A., 1999. Laboratory manual for chemical analysis of cheese. Luxenburg: European Communities.
15. Association of Official Analytical Chemists (AOAC). (2001). Official methods of analysis of the AOAC (16th ed.). Gaithersburg, MD, Method 2001. 14.
16. ISO 15884, IDF 182: First edition, 2002-11-15, Milk fat- Preparation of fatty acid methyl esters.
17. International IDF standard 99 C: 1997 part VI. Method for sensory evaluation of cheese.
18. Kavas G., Oysun G., Kinik O., Vysal H., 2004. Effects of some fat replacer on chemical, physical and sensory attributes of low-fat white pickled cheese. Food Chem. 88:381-388.
19. Azcona J.O., Garcia P.T., Cossu M.E., Iglesias B.F., Picallo A., Perez C., Gallinger C.I., Schang M.J., Cane Z.E.T., 2008. Meat quality of Argentinean ââ‚‌œCamperosââ‚‌ chicken enhanced in omega-3 and omega-9 fatty acids. Meat Sci. 79, 437ââ‚‌“443.
20. Rudan M.A., Barbano D.M., Yun J., Kindstedt P.S.,
21. Effect of fat content reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella. J Dairy Sci. 82, 661-672
22. Ghotbi M., Soleymanian zade S., sheikh zeyneddin M., 2010. Identification of L. pentosus, L. paraplantarum and L. plantarum in Lighvan cheese. Res J Food Sci Technol Iran. 6(2), 145-148.