Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
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Data
2014-05-01
Autores
Diamantino, Vivian Ribeiro [UNESP]
Beraldo, Fernanda Arantes [UNESP]
Sunakozawa, Tassila Nakata [UNESP]
Barretto Penna, Ana Lucia [UNESP]
Título da Revista
ISSN da Revista
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Editor
Elsevier B.V.
Resumo
The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese. (C) 2013 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
Reduced-fat cheese, Fat replacer, Scanning electron microscopy, Texture profile analysis, Electrophoretic profile of casein
Como citar
Lwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 56, n. 2, p. 356-362, 2014.