Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese

Hesarinejad, Mohammad Ali; Lorenzo, José M.; Rafe, Ali

doi:10.1016/j.carpta.2021.100162

Cited by 14 publications

(25 citation statements)

References 38 publications

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“…The presence of BSG in the coating of nano‐capsules due to moisture retention in cheese samples caused a decrease in the complex viscosity. Hesarinejad et al ( 2021 ) also reported a decrease in the complex viscosity of ricotta cheese with increasing the angular frequency. Decreased complex viscosity of yogurt samples due to the use of hydrocolloids has also been observed by Zamani et al ( 2015 ).…”

Section: Resultsmentioning

confidence: 90%

“…Generally, there is an inverse relationship between moisture content and the G′ and G″ of cheeses, so that the reduction of moisture in cheese samples causes their texture to be firmer and more solid, and therefore increases the G′ and G″. Hesarinejad et al ( 2021 ) similarly found that the ricotta cheeses exhibited viscoelastic behavior (shear‐thinning) and that the amount of G′ in this cheese was higher than the G″. These researchers attributed this to the internal relationship between the gel‐like network and the elastic behavior.…”

Section: Resultsmentioning

confidence: 99%

“…Ricotta cheese production is an economical way to use cheese whey (El‐Den, 2020 ). This type of cheese is traditionally prepared by heating whey and acidifying the hot whey liquid with acetic acid, citric acid, or lactic acid (to a pH of ~5) to coagulate the proteins of whey (Hesarinejad et al, 2021 ). No starter culture is required to manufacture ricotta cheese, and this cheese has a short shelf life even at a refrigerated temperature (Ricciardi et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

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Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

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This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.

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Section: Resultsmentioning

confidence: 90%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

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“…Viscosifier, improving texture and mouthfeel, foam stabilization, preventing ice crystal growth in ice creams [152] Meat Products Edible films, fat replacer, thickener [153] Soluble type of dietary fiber Prebiotic, reducing blood, sugar, and cholesterol, treating constipation and diarrhea [154] Bakery industry Frozen dough improvement, gluten-free products, texture, and physical property improvement [155] Others Biodegradable films, flavor encapsulation [156] Guar gum is a term that is frequently used in the baking industry to improve baked goods texture, and physical qualities, making gluten-free bread, extending shelf life by minimizing staling, making bread from frozen dough, and as well as a dietary fiber in low glycemic index foods. It is used in various dairy products, including ice creams (to prevent ice crystal growth and improve textural quality), milkshakes (to prevent serum separation and add viscosity and shear resistance), aerated desserts (to gelate and stabilize foam), yogurt (to improve texture and mouthfeel and prevent syneresis), and slimming dietary supplements (for satiation and as a health-promoting nutritional fiber).…”

Section: Improving Texturesmentioning

confidence: 99%

Biopolymer: A Sustainable Material for Food and Medical Applications

et al. 2022

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Biopolymers are a leading class of functional material suitable for high-value applications and are of great interest to researchers and professionals across various disciplines. Interdisciplinary research is important to understand the basic and applied aspects of biopolymers to address several complex problems associated with good health and well-being. To reduce the environmental impact and dependence on fossil fuels, a lot of effort has gone into replacing synthetic polymers with biodegradable materials, especially those derived from natural resources. In this regard, many types of natural or biopolymers have been developed to meet the needs of ever-expanding applications. These biopolymers are currently used in food applications and are expanding their use in the pharmaceutical and medical industries due to their unique properties. This review focuses on the various uses of biopolymers in the food and medical industry and provides a future outlook for the biopolymer industry.

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“…A very important characteristic of cheeses is texture, directly influencing their acceptance. (Souza et al, 2011;Hesarinejad et al 2021). Recent research has evaluated the texture of Petit Suisse cheeses (Ribeiro et al, 2021;Sánchez-Obando et al, 2020).…”

Section: Bifidobacterium Longummentioning

confidence: 99%

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

Oliveira

Costa³

et al. 2022

RSD

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The search for the development of new dairy products has been growing in recent years. Petit Suisse is a cheese that has been standing out in Brazil, reaching expansion in the market. The cheese added by fruits, such as açai (Euterpe oleracea Mart.), enhances the energy and nutritional value of the product. Its texture is an important feature, influencing the acquisition by the public. Thus, the objective was to develop and analyze the texture and physicochemical parameters of Petit Suisse cheeses added with açai. Three formulations (F1, F2 and F3) were prepared with different thickeners (xanthan gum and gelatin) and analyzed for texture, moisture, protein and pH parameters. The results indicated similarity between the different formulations for the texture parameters: F1 and F3 showed no significant difference (p ≥ 0.05), and F2 differed from F3 only in elasticity and cohesiveness. It was concluded that the application of different thickeners in Petit Suisse influenced its quality, being considered the best formulation that contained the mixture of thickeners (F3).

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Influence of gelatin/guar gum mixture on the rheological and textural properties of restructured ricotta cheese

Cited by 14 publications

References 38 publications

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Biopolymer: A Sustainable Material for Food and Medical Applications

Petit Suisse cheese added açai: characterization and effect of the use of thickeners

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