alexa Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese
ISSN: 0976-4860

International Journal of Advancements in Technology
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Research Article

Investigation of using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheese

Esmaeil Ghanbari Shendi*

Department of Food Engineering, Hacettepe University, Ankara, Turkey

*Corresponding Author:
Dr Esmaeil Ghanbari Shendi
Department of Food Engineering
Hacettepe University, Ankara 06-800, Turkey
Tel: 00905522432490
E-mail: [email protected]

Received Date: April 23, 2017; Accepted Date: May 22, 2017; Published Date: May 29, 2017

Citation: Shendi EG (2017) Investigation of Using Guar Gum for Improving of Texture and Rheological Features of Iranian Low Fat White Cheeset. Int J Adv Technol 8: 187. doi:10.4172/0976-4860.1000187

Copyright: © 2017 Shendi EG. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



In this study, the effect of Guar gum in three concentrations of 0.5, 0.75, and 1 gram per each kilogram of skim milk, containing 0.4% fat in producing Iranian white cheese was investigated. Control cheeses were prepared in two forms, that one of them was full fat cheese, made up from milk that containing 3.2% of fat and complete milk without Guar gum, and the other one was reduced fat cheese (containing 0.4%), without adding any gum. Results showed that chemical, textural, and rheological features of Iranian white cheese improved by increasing Guar gum's concentration up to 0.75 g. In present study, full fat control cheese had the least textural and rheological features extent of G′, G″, G*, σ and E that texture was soft and desirable. Produced cheese with 0.75 g of Guar gum was close to full fat control cheese. However, by increasing Guar gum's concentration to 1 g, these indices showed increment, and were close to reduced fat control cheese. Reduced fat control cheese had the most of G′, G″, G*, σ, and E indicating its hard texture and so undesirability. It can be concluded that Guar gum can be used as a fat replacer to decline energy-producing feature and its texture improvement as well.


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