Physical, Textural and Sensory Properties of Spreadable Processed Whey Cheese as Affected by Addition of Polysaccharides
Soumela E. Chatziantoniou,
Apostolos S. Thomareis
Abstract: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 slig… Show more
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