Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

Yasin, N. M. N.; Shalaby, Samah M.

doi:10.1016/j.aoas.2013.01.009

Cited by 23 publications

(14 citation statements)

References 9 publications

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“…Fat in dry matter (F.D.M) and NaCl percentage of samples were significant in some treatments (p<0.05) ( Table 1). Protein, fat, F.D.M and dry matter of cream cheeses in this study were lower than those reported by Yasin et al [18] (in their study reported 8.69, 26.58 and 66.77, 39.81% respectively).…”

Section: Chemical Propertiescontrasting

confidence: 56%

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Salari¹,

Zanganeh²,

Fadavi³

et al. 2017

Int J Adv Tech

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Cream cheese produced from pasteurized milk and cream which has soft texture and mild flavor and is one of the most delicious cheese and has high fat and humidity. Nowadays, problems such as obesity, cardiovascular disease, atherosclerosis and cancer are due to consumpting the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at level 0.05, 0.17, 0.3 and carboxymethyl cellulose at 0.02, 0.11, 0.2 on chemical and sensory properties of cream cheese was studied. Chemical results showed that there was no significant difference in pH value between treatments. Protein and dry matter content of the samples ranged from 6.005% to 7.31% and 30.02% to 30.975% respectively. Increasing the level of xanthan and CMC in cream cheese resulted in decrease the dry matter content. There was significant difference (p<0.05) in protein and NaCl content between treatments with increase the used gums, but about fat had not effect. The results of sensory properties including texture, flavor, odor, color and overall acceptability showed that replacing xanthan and CMC had not adverse impact on the organoleptical characteristics of cream cheese and general acceptance of the product was good. The lower levels of xanthan in combination with each of the three levels; 0.02, 0.11, 0.2 CMC gum were more acceptable than other samples.

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Section: Chemical Propertiescontrasting

confidence: 56%

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Salari¹,

Zanganeh²,

Fadavi³

et al. 2017

Int J Adv Tech

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“…The curds of cottage cheese were produced by following Yasin and Shalaby () with a slight modification. About 15 L of fresh skimmed milk added with 0.01% CaCl 2 (wt/vol) was heated to 32 ± 2 °C in a cheese vast with a capacity of 25 L. Then, 0.205% (wt/vol) of freeze‐dried mesophilic starter culture was added, mixed, and left for 30 min (32 ± 2 °C).…”

Section: Methodsmentioning

confidence: 99%

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study

Howes

Bhandari

2017

J Food Process Preserv

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The use of CO2‐α‐cyclodextrin complex powder to hinder mold and yeast growth in cottage cheese was investigated. The powder was directly mixed into the curds before packaging to achieve different CO2 concentrations (300, 600, and 900 ppm, mg CO2/kg curd), followed by storing the samples at 7 and 25 °C for up to 6 weeks. The sample containers were opened to expose them to air for 15–20 min every week. The results showed the mold and yeast growth was significantly inhibited without affecting pH and moisture content of the curds. At 25 °C, mold and yeast growth occurred in the control samples (0 ppm CO2) at Day 5 while the samples with 300, 600, and 900 ppm CO2 were spoiled at Days 8, 9, and 10, respectively. At 7 °C, except for the control spoiled at Day 30, no mold and yeast were observed in other samples at the end of storage period. Practical applications This study provided an innovative and simple approach to introduce CO2 gas in the encapsulated powder form for modified atmosphere packaging of cottage cheese. This can simply be done by mixing CO2 powder into cottage cheese prior to packaging, by which CO2 gas will be distributed throughout the product. During storage, due to effects of water in cottage cheese, the complex releases CO2 slowly so that spoilage microorganisms especially mold and yeast growth, were significantly prohibited.

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“…There was conducted the study for determining physical-chemical and sensor properties of the functional fatless cheese muffin [17]. The analysis of its chemical composition demonstrated that the protein content varied from 12,15 % to 14,85 %, that in average exceeded its content in cream cheese.…”

Section: Review Of the Problem Statementioning

confidence: 99%

Development of Composition and Investigation of the Nutrient Composition of the Muffin"snowball"

Dzyuba

Тележенко

Kashkano

et al. 2018

EUREKA: Life Sciences

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Actualization of fast food products resulted in consumption of products with an unbalanced chemical composition that may be deficit by proteins and food fibers by a modern human. Such products negatively influence the human organism that is why it is urgent to develop compositions of products with high biological indices. The aim of the scientific work was to develop the composition of a cheese muffin and to determine its biological value that allows to get a high protein product with a balanced chemical composition. Using a table processor MS Excel 2010, there was developed the composition of a cheese muffin «Snowball». Its composition contains of (mass. %, g): sour-milk cheese-60, sesame seeds-5, sugar-5, cream butter-10, walnuts-8, salt-1, raisins-7, collagen hydrolysate (collagen preparation)-10, wheat flour-40. A muffin is a source of necessary macro-and micronutrients. Its consumption completely satisfies the human need in vitamins А and В6 and by 94 % covers the need in phosphorus. At the expanse of introducing collagen hydrolysate in the muffin composition and change of a flour share by sour-milk cheese, there increases the protein content in the ready product (45,3 %). Consumption of 1 muffin satisfies the human organism with amino acids totally almost by 29,8 %. The estimation of microbiological and organoleptic parameters at storage gives a possibility to state that a cheese muffin «Snowball» will be competitive at the consumption market. The storage term is 72 at temperature (18±2) °С, humidity no more 75 % in cardboard boxes.

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Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

Cited by 23 publications

References 9 publications

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study

Development of Composition and Investigation of the Nutrient Composition of the Muffin"snowball"

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Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

Cited by 23 publications

References 9 publications

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese

An innovative approach to extend the shelf life of cottage cheese curds using food grade CO2‐α‐cyclodextrin complex powder: A preliminary study

Development of Composition and Investigation of the Nutrient Composition of the Muffin"snowball"

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Product

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An innovative approach to extend the shelf life of cottage cheese curds using food grade CO₂‐α‐cyclodextrin complex powder: A preliminary study