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Manufacturing Low-Fat Processed Cheese Using Chickpea Proteins as a Fat Substitute and Studying Its Physicochemical, Rheological, and Sensory Quality Characteristics 使用鹰嘴豆蛋白作为脂肪替代品制造低脂加工奶酪并研究其物理化学、流变学和感官质量特性
Pub Date : 2024-01-27 DOI: 10.36346/sarjaf.2024.v06i01.003
Salih H. Abada, D. Al-Bedrani
Background: Manufacturing processed cheese has many advantages compared to natural cheese because the cost of refrigeration is lower during storage and transportation, and maintaining improved quality with minimal changes in the characteristics of the cheese during storage. It is possible to produce cheese with different intensity in flavor, functionality, and characteristics for different applications. Methods: This study was carried out in the laboratories of the College of Food Sciences, department of dairy science and technology at Al-Qasim green university, where full-fat cheddar cheese was mixed with full-fat soft cheese and used in the manufacture of cooked cheese treated with positive control + C, as well as mixing full-fat cheddar cheese with low-fat soft cheese to manufacture low-fat processed cheese, the negative control treatment was treated C-. Full-fat cheddar cheese was mixed with soft, low-fat cheese, with the addition of chickpea proteins as a fat replacers, with addition rates of 1.5, 3, and 4.5%, represented by treatments T3, T2, and T1, respectively. Results: The chemical tests included estimating the percentage of moisture, protein, fat, ash, carbohydrates, and total acidity, in addition to estimating the pH, while the rheological tests included hardness, adhesion, and springiness. A sensory evaluation of processed cheese parameters was also conducted. The results showed that the replacement treatments were characterized by a lower moisture content and protein percentage than the negative control treatment and close to the positive control treatment. The percentages of carbohydrates, ash, and acidity also increased in the replacement treatments, but the percentage of fats and pH decreased.
背景:与天然奶酪相比,生产加工奶酪有许多优势,因为在储存和运输过程中冷藏成本较低,而且在储存过程中奶酪的特性变化最小,可以保持更好的质量。可以生产出不同风味、功能和特性的奶酪,以满足不同的应用需求。研究方法这项研究是在卡西姆绿色大学食品科学学院乳品科学与技术系的实验室中进行的,将全脂切达奶酪与全脂软质奶酪混合,用于生产经阳性对照 + C 处理的熟奶酪,以及将全脂切达奶酪与低脂软质奶酪混合,用于生产低脂加工奶酪,阴性对照处理为 C-。全脂切达干酪与低脂软干酪混合,添加鹰嘴豆蛋白作为脂肪替代物,添加率分别为 1.5%、3% 和 4.5%,分别代表处理 T3、T2 和 T1。结果化学测试包括估计水分、蛋白质、脂肪、灰分、碳水化合物和总酸度的百分比,以及估计 pH 值;流变测试包括硬度、附着力和回弹性。此外,还对加工奶酪的各项参数进行了感官评估。结果显示,替代处理的水分含量和蛋白质百分比低于阴性对照处理,接近阳性对照处理。在替代处理中,碳水化合物、灰分和酸度的百分比也有所增加,但脂肪百分比和 pH 值却有所下降。
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引用次数: 0
Enhancing Germination and Graftability of Magnolia Jackfruit (Artocarpus heterophyllus L.) 提高木兰菠萝(Artocarpus heterophyllus L.)的发芽率和可嫁接性
Pub Date : 2024-01-19 DOI: 10.36346/sarjaf.2024.v06i01.002
Luna Tonina M, N. A. Turnos, O.S Corpuz
The study was conducted at the University of Southern Mindanao Agricultural Research Center (USMARC), Kabacan, Cotabato Philippines from November 2018 to March 2019 employing a Randomized Complete Block Design (RCBD) layout and analysis. Nine media treatments replicated three times with ten samples each treatment were considered for statistical analysis. The result of the study revealed that the germination of magnolia jackfruit is unaffected by the different growing media. A 100% germination was revealed in all treatment used. In terms of plant height and diameter, vermicompost performed better compared to all other treatments. On the number of leaves, its ordinary garden soil that gave higher count. The graftability percentage success using conventional method reported that vermicompost and combination of ordinary garden soil (OGS), compost soil (CS), find sand (FS), vermicompost (VS), and vermicast (V) showed significant influence on the grafting success of the magnolia jackfruit stocks. This findings concluded that success of conventional grafting methods is dependent on the growing media.
该研究于2018年11月至2019年3月在菲律宾哥打巴托省卡巴坎市的南棉兰老岛大学农业研究中心(USMARC)进行,采用随机完全区组设计(RCBD)布局和分析。九种培养基处理重复三次,每种处理十个样本进行统计分析。研究结果表明,木兰柚的发芽率不受不同生长介质的影响。所有处理的发芽率均为 100%。在株高和直径方面,蛭石堆肥的表现优于所有其他处理。在叶片数量方面,普通园土的叶片数量较多。传统方法的嫁接成功率显示,蛭石堆肥和普通园土(OGS)、堆肥土(CS)、砂土(FS)、蛭石堆肥(VS)和蛭石(V)的组合对木兰柚种群的嫁接成功率有显著影响。研究结果表明,传统嫁接方法的成功与否取决于生长介质。
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引用次数: 0
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South Asian research journal of agriculture and fisheries
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