International Journal of Advancements in Technology
Open Access

Abollfazl Fadavi

Publications

• Research Article
  Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese
  Author(s): Sara Salari*, Mossalreza Zanganeh, Abollfazl Fadavi and Zeid AhmadiSara Salari*, Mossalreza Zanganeh, Abollfazl Fadavi and Zeid Ahmadi
  
  Many problems originated from consuming the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at levels 0.05%, 0.17%, 0.3% and carboxymethyl cellulose at 0.02%, 0.11%, 0.2% on physical properties of cream cheese was studied. Results showed that samples contain xanthan and CMC had significant differences (p<0.05) in terms of textural properties in comparison to control. We found that increase the level of gum in samples were decreased the adhesiveness (due to decrease of fat), as control sample had the highest adhesiveness (0) and treatment No. 5 had the lowest (-1.672). Elasticity of low fat cheese were lower than high fat, as the lowest elasticity recorded for sample No. 4 and the highest for No. 1. Treatment No. 2 (xanthan 0.05 + CMC 0.2%,) had the highest hardness (0.527) (due to the lowest level of gum and the hig.. View More»
  DOI: 10.4172/0976-4860.1000176

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