Influence of enzymatic treatment on stabilization of traditional Iranian yoghurt drink, Doogh
سال انتشار: 1391
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 679
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شناسه ملی سند علمی:
IECFP01_028
تاریخ نمایه سازی: 22 مهر 1394
چکیده مقاله:
Doogh is an Iranian fermented milk drink prepared through adding water and salt to yoghurt. In this study the effect of enzyme transglutaminase on Doogh characteristics was investigated. Also, the influence of two preparation methods i.e. water addition to yoghurt as a common methodand fermentation of diluted milk as an alternative was studied. The enzyme was applied into the skim milk either before or after pasteurization followed by its thermal inactivation. Doogh preparation directly from milk resulted in more stable products with less phase separation. Enzymatic treatment after pasteurization of milk followed by water addition and fermentation yielded the least phase separation during storage. Improvement of the stability of Doogh samples was associated with increase in the apparent viscosity and uniformity of particles accompanied by finer meshed network and smaller pores in their microscopic structure.
کلیدواژه ها:
نویسندگان
Mohammad Shirkhani
Department of Food Technology Faculty of Agriculture, Urmia University Urmia, Iran
Asghar Khosrowshahi Asl
Department of Food Technology Faculty of Agriculture, Urmia University Urmia, Iran
Ashkan Madadlou
Department of Food Technology Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST) Tehran, Iran