Affiliation:
1. Department of Food Science and Technology, Mamaghan Branch Islamic Azad University Shaheed Bahonar Blvd Mamaghan 5375113136 Iran
2. Department of Food Hygiene, Faculty of Veterinary, Tabriz Branch Islamic Azad University Pasdaran Highway Tabriz 5157944533 Iran
3. Department of Engineering Research West Azerbaijan Agricultural and Natural Resources Research and Education Center, AREEO Selmas Road Urmia 5716963963 Iran
Abstract
The effect of ginger extract (GE), as a milk coagulant, was investigated on the physicochemical, proteolysis, textural profiles and sensory properties of whey‐less cheese containing quinoa germ powder (QGP; 0, 3, 6 and 9%) during storage. The results showed that with increasing QGP, the dry matter, fat, soluble nitrogen at pH 4.6 and free tryptophan and tryptophan amino acids increased and protein content decreased. Consequently, it is suggested that using 6% quinoa germ in the production of whey‐less cheese made by GE as a coagulant can give the most desired product with no adverse effects on the quality and sensory properties.
Subject
Process Chemistry and Technology,Bioengineering,Food Science
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