The effect of quinoa germs on the quality of wheyless cheese
| Autor: | Mahsa Karimpour, afshin Javadi, Shahin Zomorodi, Navideh Anarjan |
|---|---|
| Jazyk: | perština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 12, Iss 4 (48) زمستان, Pp 1-15 (2023) |
| Druh dokumentu: | article |
| ISSN: | 2228-7647 2476-6968 92368476 |
| DOI: | 10.30495/jfh.2023.1984887.1399 |
| Popis: | The production of imitation whey-less cheeses is one of the new achievements in the dairy industry, which has been noted for its nutritional and economic aspects. In these cheeses, it is possible to increase the nutritional value of cheese and decrease the production costs by using plant ingredients. The effect of quinoa germs was investigated on the physicochemical properties, phenol compounds, textural profile, and microbial and sensory properties of whey-less cheese. The results showed that with increasing quinoa germs, the dry matter, acidity, and fat in dry matter content increased and moisture and protein content decreased in all samples (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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