Effect of milk composition on sensory attributes and instrumental properties of Indian Cottage Cheese (Chhana)

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal Pub Date : 2021-06-01 DOI:10.1016/j.nfs.2021.02.002

Purba Chakraborty , U.S. Shivhare , Santanu Basu

引用次数: 9

Abstract

This study investigated the effect of milk composition (cow-, buffalo-, and mixed- milk) on color, textural, rheological, microstructural and sensorial attributes of chhana (Indian cottage cheese). Principle component analysis and cluster analysis were used to correlate the quality attributes. Instrumental properties and sensorial descriptors for chhana that contributed most to the textural and sensory attributes were identified. Chhana containing 100% and 75% cow milk were found to have similar sensory attributes whereas chhana containing 100% and 75% buffalo milk had similar mechanical attributes.

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乳成分对印度白软干酪感官特性和仪器性能的影响

本研究考察了牛奶成分(牛奶、水牛奶和混合牛奶)对chhana(印度松软干酪)的颜色、质地、流变学、微观结构和感官属性的影响。采用主成分分析和聚类分析对质量属性进行关联分析。确定了对chhana的纹理和感官属性贡献最大的工具属性和感官描述符。发现含有100%和75%牛奶的Chhana具有相似的感官属性，而含有100%和75%水牛奶的Chhana具有相似的机械属性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NFS Journal Agricultural and Biological Sciences-Food Science

CiteScore

11.10

自引率

0.00%

发文量

审稿时长

29 days

期刊介绍： The NFS Journal publishes high-quality original research articles and methods papers presenting cutting-edge scientific advances as well as review articles on current topics in all areas of nutrition and food science. The journal particularly invites submission of articles that deal with subjects on the interface of nutrition and food research and thus connect both disciplines. The journal offers a new form of submission Registered Reports (see below). NFS Journal is a forum for research in the following areas: • Understanding the role of dietary factors (macronutrients and micronutrients, phytochemicals, bioactive lipids and peptides etc.) in disease prevention and maintenance of optimum health • Prevention of diet- and age-related pathologies by nutritional approaches • Advances in food technology and food formulation (e.g. novel strategies to reduce salt, sugar, or trans-fat contents etc.) • Nutrition and food genomics, transcriptomics, proteomics, and metabolomics • Identification and characterization of food components • Dietary sources and intake of nutrients and bioactive compounds • Food authentication and quality • Nanotechnology in nutritional and food sciences • (Bio-) Functional properties of foods • Development and validation of novel analytical and research methods • Age- and gender-differences in biological activities and the bioavailability of vitamins, minerals, and phytochemicals and other dietary factors • Food safety and toxicology • Food and nutrition security • Sustainability of food production