A new food stabilizer in technological properties of low-fat processed cheese

Anjo, Fernando Antônio; Saraiva, Bianka Rocha; Silva, Jéssica Bassi da; Ogawa, Camilla Yara Langer; Sato, Francielle; Bruschi, Marcos Luciano; Riegel‐Vidotti, Izabel C.; Simas, Fernanda Fogagnoli; Matumoto‐Pintro, Paula Toshimi

doi:10.1007/s00217-022-04155-z

Cited by 3 publications

(3 citation statements)

References 42 publications

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“…For low-fat processed cheese added with Acacia mearnsii gum, the G 0 and G 00 increased also observed with heating at 40 °C (Anjo et al, 2022).…”

Section: Rheological Propertiesmentioning

confidence: 80%

“…For samples with WE, these increases were smaller than Control, which may be related to molecules interactions and binding, such as protein–polyphenols, which can difficult the water loss, resulting in a less viscous texture than Control after 40 °C. For low‐fat processed cheese added with Acacia mearnsii gum, the G′ and G″ increased also observed with heating at 40 °C (Anjo et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…Samples were analysed by Mars II rheometer (Haake®, Thermo Fisher Scientific Inc., Newington, Germany) with a 35 mm diameter cone‐plate and 0.104 mm fixed gap, according to Anjo et al . (2022). Linear viscoelastic region (LVR) was determined by increasing the torque sweep at 1 Hz frequency for each sample.…”

Section: Methodsmentioning

confidence: 99%

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Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Saraiva,

Cegudo,

Gibin

et al. 2023

Int J of Food Sci Tech

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SummaryAqueous extract rich in phenolic compounds and carbohydrates obtained as a co‐product during the trub debittering process can be used as a new sustainable ingredient to improve food quality properties. This water‐soluble extract (WE) was used for evaluating its own antioxidant capacity when added to processed cheese at up to 1.00% (w/w); and were also evaluated for total phenolic compounds, antioxidant activity, FTIR spectroscopy, lipid oxidation, oxidative stability, texture, and rheological properties. WE addition increased the antioxidant activity of processed cheese by up to 88.40 and 81.90% for DPPH and ABTS, reduced the product lipid oxidation by up to 54.31% and showed greater oxidative stability (Rancimat) compared to the Control. Samples melting property was not changed, and samples with WE showed a more stable structure after melting. Use of WE showed that it can be used as natural antioxidant in processed cheese, improving its quality and texture properties.

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“…For low-fat processed cheese added with Acacia mearnsii gum, the G 0 and G 00 increased also observed with heating at 40 °C (Anjo et al, 2022).…”

Section: Rheological Propertiesmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Saraiva,

Cegudo,

Gibin

et al. 2023

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

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Ingredients and Formulation of Cultivated Meat Products

Matumoto-Pintro,

Anjo,

Saraiva

2024

Cultivated Meat

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Physical, Textural and Sensory Properties of Spreadable Processed Whey Cheese as Affected by Addition of Polysaccharides

Chatziantoniou,

Thomareis

2024

Sustainability

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Different polysaccharides, namely xanthan gum, guar gum, locust bean gum (LBG), and κ-carrageenan, were used as stabilizers, individually or in mixtures (50:50), to prepare spreadable processed whey cheese (PWC) samples of constant chemical composition and pH. The impact of polysaccharides on the physical, textural, and sensory characteristics of PWC samples was examined, revealing significant differences (p < 0.05) in all assessed properties among the samples. PWC samples had an off-white color with a slight yellowish hue. All samples were stable emulsion gels, with free oil formation values ranging between 4% and 12%. Textural properties, as determined by texture profile analysis, were highly correlated with physical and sensory attributes. The PWC samples made with xanthan gum, guar gum, LBG, xanthan gum + guar gum, and κ-carrageenan + xanthan gum were less hard, while they were rated by panelists as having increased fattiness, stickiness, as well as texture and overall acceptability. The sample that contained xanthan gum was the softest and the most cohesive, adhesive, springy, stringy, and gummy compared to the other PWC samples. In contrast, brittleness and increased hardness were exhibited by the samples prepared with κ-carrageenan, κ-carrageenan + guar gum, κ-carrageenan + LBG, and xanthan gum + LBG, which were judged unsuitable for spreading by the panelists. In conclusion, the development of such cheeses aims not only at the production of flavorsome and nutritious products, but also at sustainability, as it utilizes whey, which is a by-product of cheese making.

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A new food stabilizer in technological properties of low-fat processed cheese

Cited by 3 publications

References 42 publications

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese

Ingredients and Formulation of Cultivated Meat Products

Physical, Textural and Sensory Properties of Spreadable Processed Whey Cheese as Affected by Addition of Polysaccharides

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