Evaluation of amino acid profile of cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers
Publish Year: 1391
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
IECFP01_032
تاریخ نمایه سازی: 22 مهر 1394
Abstract:
The aim of the present study was to investigate the effect of incremental reduction of fat contents (in the range of 33 to 6% (wt/wt)) and applying different levels of fat replacers (xanthan gum and sodium caseinate) on amino acid profile and composition of cheddar cheese. Total amino acid contents were determined by using a rapid, accurate, sensitive method. This method includes protein hydrolysis, o-phthalaldehyde derivatization, and reversed-phase high-performance liquid chromatography. Amino acid nitrogen (N) increased significantly with decreasing fat content. Decreased fat level resulted in significantly linear increases protein content.
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Authors
Leila Nateghi
Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University
Morvarid Yousefi
Department of Food Science and Technology Varamin-Pishva Branch, Islamic Azad University