Formulation and Characterization Aspects of Light Sour Cream | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 8, Issue 6, June 2017, Pages 257-262 PDF (244.65 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2017.38690 | ||
| Authors | ||
| M. N. A. Hassan1; A. M. Mehriz1; Aida. S. Salem2; Hoda. H. Abozied2 | ||
| 1Dairy Science Department, Faculty of Agriculture, Cairo University. | ||
| 2Dairy Tech. Dept. Animal Production Research Institute, Agric. Research Center, Dokki, Giza, Egypt. | ||
| Abstract | ||
| This study was conducted to develop light, rich protein, sour cream with a high nutritional value. From the organoleptic results of several preliminary experiments, it was possible to select four treatments: the first of which (T1) is a fermented cream with 18 % fat that complies with the minimum fat content of fermented cream according to the Egyptian Standards specification and served as a control. The other three treatments are characterized with low fat content, and with increased protein content ( ~ 5%), the three treatments differed in its fat and stabilizers content as follows: Treatment 2 (T2) cream with 9 % fat + 0.5% MG218 + 0.75% of formulated stabilizer emulsifier (FSE). Treatment 3 (T3) cream with 9 % fat + 0.5% MG218 only. Treatment4 (T4) cream with 5 % fat + 0.5% MG218 + 0.75% of FSE. The resultant sour creams from all treatments were stored at 6 ±1˚C for 15 days. During storage period, creams were analyzed for titratable acidity, pH value, rheologically for viscosity and syneresis, microbiologically for Total bacteria, coliform and moulds & yeasts counts. Sour creams were also organoleptically assessed. The obtained results indicated that titratable acidity increased during storage in all treatments. Coliform bacteria were found in a few numbers, which were within the permissible range by the Egyptian Standards specification and were disappeared during storage. Moulds & yeasts were detected in all samples at the end of the storage period. Viscosity of samples were higher in T2, T3 and T4 compared with T1. Syneresis in experimental sour creams were arranged in the following descending order T1 > T3 > T4 > while T2 revealed no syneresis. Organoleptically, sour creams acceptability were arranged in the following descending order T2 > T3 > T1 > T4. From the foregoing results, it could be concluded that Light sour creams with high nutritional and organoleptic properties manufactured from 9% fat and 5% protein with added stabilizers (T2 &T3) are applicable and highly recommended. | ||
| Keywords | ||
| sour cream; Light; stabilizer; emulsifier; protein concentrate; Syneresis; viscosity | ||
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