EVALUATION OF PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES WITH LOCUST BEAN GUM ADDED
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 3
Abstract
The objective of the research study was to produce, on a laboratory scale, processed cheese analogues from acid casein with a locust bean gum added and to analyse their texture and meltability. The hardness of processed cheese analogues produced was measured using a TA-XT2i Texture Analyser and a 10 mm diameter cylindrical sampler. A puncture test was used to determine the force necessary for the sampler to be drilled into a cheese sample to a depth of 20 mm. The texture of the processed cheese analogues was analyzed using a TA-XT2i Texture Analyser and a 15 mm diameter cylindrical sampler. A texture profile analysis (TPA) was applied to determine the following: adhesiveness, cohesiveness, and springiness of cheese analogues. The viscosity of processed cheese analogues was measured using a Brookfield DV II+ rotational viscometer with a Helipath Stand (F). The meltability of processed cheese analogues was analyzed using a modified Schreiber test. The addition of locust bean gum had varying effects on the physicochemical properties of processed cheese analogues produced on the basis of acid casein and milk fat. Along with the increase in the casein content in processed cheese analogues, their hardness, adhesiveness, and viscosity increased; however, their cohesiveness and meltability decreased. The application of 0.05 % locust bean gum caused the hardness to decrease, and, at the same time, the cohesiveness of processed cheese analogues produced from 11 % acid casein to increase. On the other hand, the adhesiveness of all the analogues tested decreased with the increasing content of hydrocolloid in the product. The springiness of cheese analogues did not depend on the content of acid casein and locust bean gum and was a characteristic independent of other textural properties. Then, the viscosity did not depend solely on the content of hydrocolloid in the product (except for 12 % KK + 0.05 % MCŚ analogue). The locust bean gum added in an amount of 0.05 % resulted in a significant reduction in meltability of all the analogues compared to the control samples; however, all the tested cheese analogues were characterized by good meltability.
Authors and Affiliations
Bartosz Sołowiej, Maciej Nastaj, Waldemar Gustaw
Keywords
Related Articles
- EP ID EP99910
- DOI 10.15193/zntj/2014/94/065-077
- Views 76
- Downloads 0
WARTOŚĆ ODŻYWCZA ORAZ INDEKS GLIKEMICZNY PRODUKTÓW ZBOŻOWYCH Z DODATKIEM SUSZU BOCZNIAKA OSTRYGOWATEGO [i]PLEUROTUS OSTREATUS[/i]
Susz z boczniaka ostrygowatego (Pleurotus ostreatus) jest surowcem wykorzystywanym w niewielkim stopniu jako dodatek do produktów spożywczych. Celem pracy było określenie wpływu dodatku suszu grzybowego z boczniaka ostry...
APPLICATION OF HIGH HYDROSTATIC PRESSURES (UHP) TO STABILIZE STRAWBERRY JUICES AND NECTARS
The objective of this study was to determine the effect of high hydrostatic pressure (UHP) on the content of anthocyanins and colour characteristics of strawberry juices and nectars. The experimental material comprised...
RELIABILITY OF FRL (FOOD RELATED LIFESTYLES) INSTRUMENT IN POLISH CULTURAL ENVIRONMENT
Wpływ dodatku przeciwutleniaczy do oleju smażalniczego na zawartość akrylamidu w smażonych produktach ziemniaczanych
Pilotażowe badania pozostałości pestycydów w wybranych świeżych ziołach i warzywach przyprawowych zakupionych w krajowych supermarketach
Obserwuje się wzrost zainteresowania konsumentów doprawianiem potraw świeżymi ziołami, spożywanymi nie tylko ze względów smakowych, ale również z uwagi na ich walory prozdrowotne. Uznano za celowe przeprowadzenie pilotaż...