Cankurt Hasan, Cavus Mustafa, Guner Osman
Food Technology Department, Safiye Cikrikcioglu Vocational School, Kayseri University, Kayseri 38100, Türkiye.
Cookery Department, Develi Huseyin Sahin Vocational School, Kayseri University, Kayseri 38100, Türkiye.
Foods. 2024 Jun 27;13(13):2035. doi: 10.3390/foods13132035.
In this study, the effect of carrot fiber and certain gums on the physicochemical, textural, microbiological, and sensory properties of block-type melting cheese, which holds a significant place in our daily food consumption, was investigated. The study also aimed to determine the impact of carrot fiber and other gums on cheese properties, as well as on yield and meltability. Carrot fiber was used at levels of 2.5% and 5.0% by weight, while carrageenan and xanthan gum were each used at levels of 0.25% and 0.50%. The cheeses were analyzed on days 1, 15, and 30. At the end of the study, it was determined that the highest total dry matter, fat, and protein values were found in the control sample due to the addition of water when preparing the cheeses with fiber and gum. The highest dry matter, fat, salt, and protein ratios were 59.65%, 29.40%, 1.48%, and 24.48%, respectively, in the control sample. The lowest fat, salt, and protein ratios were 25.00%, 1.31%, and 22.07%, respectively, in the 5.0% carrot fiber sample. The lowest dry matter value was found in the 0.5% xanthan sample, namely 53.62%. The highest L* value was measured in the control sample at 86.89, while the lowest was measured in the 5.0% carrot fiber sample at 81.86. The lowest a* and b* values were 2.82 and 29.42, respectively, in the control sample, while the highest values were 6.20 and 37.37, respectively, in the 5.0% carrot fiber sample. It was observed that the use of carrot fiber imparted an orangish color to the cheese. It was observed that the pH values of the samples were similar. According to the sensory evaluation results, the most liked sample was the control sample with 8.5 points, followed by the 0.25% xanthan sample with 8.0 points. The 5.0% carrot fiber sample received the lowest sensory appreciation with 6.1 points. It was understood that the use of carrot fiber gave the cheese an orangish color. Although the meltability varied according to the amount of gum and fiber used, it was measured at 6.92 cm in the 0.25% carrageenan sample on the first day and at 6.79 cm in the control sample on the last day of storage. It was observed that the use of fiber decreased the total bacterial count, while the use of gum increased it.
在本研究中，调查了胡萝卜纤维和某些胶类物质对块状融化奶酪理化、质地、微生物和感官特性的影响，这种奶酪在我们日常食物消费中占据重要地位。该研究还旨在确定胡萝卜纤维和其他胶类物质对奶酪特性以及产量和融化性的影响。胡萝卜纤维的使用量为重量的2.5%和5.0%，而卡拉胶和黄原胶的使用量分别为0.25%和0.50%。在第1天、第15天和第30天对奶酪进行分析。研究结束时发现，由于在制备含纤维和胶类物质的奶酪时添加了水，对照样品中的总干物质、脂肪和蛋白质含量最高。对照样品中最高的干物质、脂肪、盐和蛋白质比例分别为59.65%、29.40%、1.48%和24.48%。在5.0%胡萝卜纤维样品中，最低的脂肪、盐和蛋白质比例分别为25.00%、1.31%和22.07%。在0.5%黄原胶样品中发现最低的干物质值，即53.62%。对照样品中测得的最高L值为86.89，而在5.0%胡萝卜纤维样品中测得的最低值为81.86。对照样品中最低的a和b*值分别为2.82和29.42，而在5.0%胡萝卜纤维样品中最高值分别为6.20和37.37。观察到使用胡萝卜纤维使奶酪呈现橙色。观察到样品的pH值相似。根据感官评价结果，最受欢迎的样品是对照样品，得分为8.5分，其次是0.25%黄原胶样品，得分为8.0分。5.0%胡萝卜纤维样品的感官评价得分最低，为6.1分。可以看出，使用胡萝卜纤维使奶酪呈现橙色。尽管融化性因所用胶类物质和纤维的量而异，但在储存第一天，0.25%卡拉胶样品中的融化性为6.92厘米，在储存最后一天，对照样品中的融化性为6.79厘米。观察到使用纤维会降低总细菌数，而使用胶类物质会增加总细菌数。
