Shear work induced changes in the viscoelastic properties of model Mozzarella cheese

Sharma, Prateek; Munro, Peter A.; Dessev, Tzvetelin; Wiles, Peter G.

doi:10.1016/j.idairyj.2016.01.010

Cited by 45 publications

(26 citation statements)

References 35 publications

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“…Linear relationship (on the log‐log scale) was observed in a range of 0.06283–628.32 rad/s. This type of viscoelastic response has been reported earlier by others (AK & Gunasekaran, 1996; Sharma, Munro, Dessev, & Wiles, 2016). All imitation cheese samples demonstrated pseudoplastic behavior ( n < 1) with UM containing cheese representing highest “n” values.…”

Section: Resultssupporting

confidence: 85%

“…Elasticity with strong bond strength was also confirmed in all imitation cheese samples by the absence of cross over between G′ and G″ (Sharma et al., 2016). For all cheese samples, G′ and G″ increased with a rise in frequency whereas tan δ decreased with frequency increment.…”

Section: Resultsmentioning

confidence: 80%

“…Dynamic frequency sweep spectrum of all imitation cheese containing pregelatinized starches was compared and is presented in CM-CRC, imitation cheese prepared through partial substitution of casein with citric acid-modified starch; LM-(CFRC), imitation cheese prepared through partial substitution of casein and fat with lactic acid-modified starch; LM-CRC, imitation cheese prepared through partial substitution of casein with lactic acid-modified starch; UM-(CFRC), imitation cheese prepared through partial substitution of casein and fat with unmodified starch; UM-CRC, imitation cheese prepared through partial substitution of casein with unmodified starch G′ and G″ (Sharma et al, 2016). For all cheese samples, G′ and G″ increased with a rise in frequency whereas tan δ decreased with frequency increment.…”

Section: Frequency Sweep Measurementsmentioning

confidence: 99%

See 2 more Smart Citations

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Butt

Ali

Hasnain

2020

J. Food Process. Preserv.

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From a rheological and physical perspective, protein-starch-fat interactions could be examined through imitation cheese. Pregelatinized starches (native and modified) were used to partially replace protein and fat in the production of imitation cheese and were compared with control imitation cheese (0% starch). The resultant imitation cheese replaced with pregelatinized starches were softer, more cohesive, and improved melting properties compared to control. The dominancy of the elastic component (G′ > G″) was confirmed by dynamic rheological analysis. All samples demonstrated pseudoplastic behavior (i.e., flow behavior index < 1). Inclusion of chemically modified pregelatinized starches (lactic and citric acid) in imitation cheese showed storage moduli (G′) near to control. These distinctive properties in the present study could be helpful to control the rheological and physical characteristics of imitation cheese by proper concentration of casein, fat, and modified starches. Practical applications Low calorie and cheap imitation cheese can be prepared with improved functional and rheological properties by partially replacing casein and fat with pregelatinized starch citrates and lactates. These pregels allowed easy simultaneous replacement of casein by 15% and fat by 10% in imitation mozzarella cheese. How to cite this article: Butt NA, Ali TM, Hasnain A. Development of rice starch-based casein and fat mimetics and its application in imitation mozzarella cheese.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 80%

Section: Frequency Sweep Measurementsmentioning

confidence: 99%

See 1 more Smart Citation

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Butt

Ali

Hasnain

2020

J. Food Process. Preserv.

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“…3 also showed that the storage modulus increased at a faster rate than the loss modulus and this resulted in a crossover point at high frequency levels. It was reported that the presence of G 0 -G 00 crosover point during the frequency sweep test was demonstrated by soft gels formed by entangled polymer networks or physical gels with weak bond strenghts (Sharma et al 2016;Stading and Hermansson 1990;Tunick et al 1993). It was observed that the linear effect of salep and casein in the mixtures showed a significant effect on the dynamic mechanical parameters namely loss modulus, storage modulus, complex modulus and complex viscosity significantly (Table 3, p \ 0.05).…”

Section: Dynamic Shear Rheological Propertiesmentioning

confidence: 88%

“…The frequency dependency (f) of G 0 and G 00 for salepcasein mixtures at all combinations according to the Table 1 was fitted to the following equations (Steffe 1996;Tunick et al 1993;Sharma et al 2016).…”

Section: Dynamic Shear Rheological Propertiesmentioning

confidence: 99%

Dynamic mechanical spectra of salep and casein mixtures

Karaman

2019

J Food Sci Technol

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In this study, a glucomannan based salep and casein were mixed in a solution at different concentrations (0-0.75% salep and 0-3.0% casein) according to the central composite rotatable design and their color, steady shear and dynamic shear rheological properties were characterized. All studied parameters were affected by the salep and casein levels significantly. Salep increased the apparent viscosity, consistency coefficient, storage modulus and complex modulus of the solution compared to casein and an interaction was observed between the salep and casein which shows a significant increasing effect on the parameters. Frequency dependency increased with the increase of casein in the mixtures. Regression equations having quite high coefficients of determination were constructed for the estimation of studied parameter levels. Optimization performed with desirability function showed that the maximum levels for the rheological parameters could be achieved by more increment of salep level in the solutions because sole effect of casein on the rheological parameters was limited compared to salep.

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Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis

Zehra,

Ali

2024

Starch Stärke

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This study demonstrates that inclusion of modified starch extrudates as casein and fat replacers in analogue mozzarella cheese array is a statistically echo loom for hydroxypropylation of sorghum and corn starch extrudates involving lesser number of researches than the predictable approach. The hydroxypropylated starches are prepared by using propylene oxide and are found to have DS values between 0.0083 and 0.153, which complied with food grade limit approved by Codex Alimentarius. Inclusion of native and hydroxypropylated corn and sorghum starch extrudates in analogue cheese results in better melt characteristics as compared to their counterpart control cheese. The storage modulus (Gʹ) and loss modulus (Gʹʹ) of analogue cheese increase with the rising frequency. Hydroxypropylated extrudates (HEx) containing cheese is softer and shows elastic behavior. Replacement of casein and fat with native and hydroxypropylated starch extrudates improves the analogue cheese melt and stretch but this strengthening is at the expense of hardness. Inclusion of native and hydroxypropylated starch extrudates permits easy instantaneous replacement of casein by 15% and fat by 10% in analogue mozzarella cheese. This study provides a theoretical guidance for industrialization of analogue cheese with improved rheology, texture, melt, and stretch.

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Shear work induced changes in the viscoelastic properties of model Mozzarella cheese

Cited by 45 publications

References 35 publications

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Dynamic mechanical spectra of salep and casein mixtures

Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis

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