Replacement of fat with functional fibre in imitation cheese

Noronha, N.; O’Riordan, Dolores; O’Sullivan, M.

doi:10.1016/j.idairyj.2007.01.011

Cited by 64 publications

(54 citation statements)

References 17 publications

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“…Our research data are consistent with the Gampala and Brennan [1] observations who noticed that after the 1 or 2 % addition of starch to the processed cheese the hardness of the final product increased. Microscopic observations of imitation cheese have shown that there is little or no interaction between starch and the protein matrix [23]. So the main role of this polysaccharide seems to be constraining water and higher hardness of the product obtained in our study can be related to lower water mobility and, in consequence, lower protein hydration in the cheese matrix.…”

Section: Resultsmentioning

confidence: 53%

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

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Section: Resultsmentioning

confidence: 53%

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Sołowiej

Dylewska

Kowalczyk

et al. 2016

Eur Food Res Technol

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“…Moreover, PO is rich in natural vitamin E which has an advantage of reducing the cholesterol concentration in serum as well as having an antioxidant effect (Noronha et al, 2007). Many studies have shown that palm-based fats can be used in the production of cheese analogs of excellent physical and organoleptic properties.…”

Section: Cheese Analogsmentioning

confidence: 99%

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Dian¹

2018

JOPR

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“…slices, shreds, blocks and as an ingredient in many products, e.g. pizzas, pies and sauces (Noronha et al, 2007). Imitation cheese or cheese analogues are usually defined as cheese like products made by blending individual constituents, including nondairy fats or proteins to form a cohesive cheeselike mass (Noronha et al, 2008).…”

Section: Meltabilitymentioning

confidence: 99%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

show abstract

Replacement of fat with functional fibre in imitation cheese

Cited by 64 publications

References 17 publications

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

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