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Development of traditional flavour in commercial doogh by addition of lipase
Author(s) -
Sasanian Nazanin,
Mortazavian Amir Mohammad,
Hosseini Hedayat,
Mohammadi Reza,
Nayebzadeh Kooshan,
Sasanian Negar
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12528
Subject(s) - chemistry , flavour , lipase , food science , lipid oxidation , fermentation , long chain , biochemistry , enzyme , antioxidant , polymer science
The combined effects of lipase/cream reaction, temperature/time and pH of fermentation on levels of free fatty acids ( FFA s), biochemical changes, oxidative stability and flavour development of the dough during 21 days of cold storage were investigated. Levels of short‐chain FFA s increased in doogh samples, while long‐chain FFA s decreased. Under the severe conditions of the lipase/cream reaction, the lowest pH drop, acidity increase and the highest intensity of lipid oxidation were observed. Treatment with a shorter reaction time and a lower temperature of the lipase/cream mixture and a lower final pH of fermentation (4.0‐20‐30) achieved the highest sensory acceptability, which could be used to improve industrial doogh.