:: Volume 13, Issue 1 (Spring 2018) ::
2018, 13(1): 63-74 Back to browse issues page
The Effect of Edible Aloe vera Gel-Persian Gum Film on Iranian White Cheese Properties
Farnaz Jamshidi , Somayeh Rahimi , Vajiheg Fadaei Noghani
Abstract:   (925 Views)

Background and Objectives: Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Iranian white cheese is a popular food among Iranians but its high daily intake due to its high salt content (stored in brine), may threat the health of consumers, including children, elderly, people who suffer from the blood pressure fluctuations, etc.
 Materials & Methods: In this study, Iranian white cheese was coated by immersion method with a combination of Aloe vera gel (50% w/w) and Persian gum (3% w/v) at different levels of 0, 25, 50, 75% and 100% v/v instead of storage at brine. Two uncoated specimens were considered as the control (in or out of brine), then the physicochemical and sensory properties were investigated for the period of about 75 days (4°C).
Results: The results showed that during storage, pH and moisture decreased significantly while the acidity, weight loss and ΔE increased (p<0.05). The effect of coating and the mixture of coats were significant on the salt content (p<0.05) whereas the samples which were coated by 100% Persian gum and 100% Aloe vera gel, had the minimum amount of salt in 75 days. Coating with the various ratios of Aloe vera gel and Persian gum mix affected all of the sensory properties of the specimens (p<0.05).
Conclusion: Generally, the cheese samples which were coated by 100% Aloe vera gel were considered as the best formulation for coating of Iranian white cheese because of the highest score of total acceptance and low salt content, therefore the healthiest option.

Keywords: Coating, Aloe vera gel, Persian gum, Iranian white cheese
Full-Text [PDF 449 kb]   (362 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/12/6 | Accepted: 2017/05/7 | Published: 2018/04/21

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Volume 13, Issue 1 (Spring 2018) Back to browse issues page