Comparison of the FAO Schmid-Bondzynski-Ratzloff and Official AOAC Methods for Determining the Fat Content of Cheese

Weik, Robert W; Horwitz, William

doi:10.1093/jaoac/49.3.515

Cited by 1 publication

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“…Protein content was determined using the Kjeldahl method with a conversion factor of 6.38 for nitrogen to protein for two dairy products and 6.25 20 for plant‐based processed products 21 . fat content was determined using the Gerber AOAC official analytical method 22 …”

Section: Methodsmentioning

confidence: 99%

“…21 fat content was determined using the Gerber AOAC official analytical method. 22 Textural profile analysis Based on an earlier method, 23 a texture analyser TA-XTplus (Stable Micro Systems, Godalming, UK) was used with modifications to perform texture analysis (TPA). Samples were stored overnight at 4 °C and then sampled using a cylinder with a diameter of 20 mm and a height of 10 mm.…”

Section: Analysis Of Product Compositionsmentioning

confidence: 99%

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Comprehensive quality evaluation of plant‐based cheese analogues

Fan

Wei

Lu³

et al. 2023

J Sci Food Agric

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BACKGROUNDIn recent years, there has been an increasing demand for plant‐based cheese analogues, however, the protein content of plant‐based cheeses currently on the market is generally low and cannot meet the nutritional needs of consumers.RESULTSBased on the ideal value similarity method (TOPSIS) analysis the best recipe for plant‐based cheese was 15% tapioca starch, 20% soy protein isolate, 7% gelatine as a quality enhancer and 15% coconut oil. The protein content of this plant‐based cheese was170.1 g kg−1, which was close to commercial dairy‐based cheese and significantly higher than commercial plant‐based cheese, The fat content was 114.7 g kg−1, lower than that of commercial dairy‐based cheese. The rheology properties show that the viscoelasticity of the plant‐based cheese is higher than that of dairy‐based cheese and commercial plant‐based. The microstructure results show that the type and content of protein has a significant impact on its microstructure. The Fourier‐transform infrared (FTIR) spectrum of the microstructure shows a characteristic value at 1700 cm−1, because the starch was heated and leached to form a complex with lauric acid under the action of hydrogen bond. It can be inferred that in the interaction between plant‐based cheese raw materials, fatty acids serve as a bridge between starch and protein.COUCLUSIONThis study described the formula of plant‐based cheese and the interaction mechanism between the ingredients, providing a basis for the development of subsequent plant‐based cheese related products. © 2023 Society of Chemical Industry.

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Section: Methodsmentioning

confidence: 99%

Section: Analysis Of Product Compositionsmentioning

confidence: 99%