Characteristics of Imitation Cheese Containing Native Starches

Abstract

Imitation cheeses containing 3% native maize, waxy-maize, wheat, potato or rice starch were manufactured and the microstructure, meltability, texture and dynamic rheology of these products were compared to a control (0% starch). Fat globules in starch-containing products (except potato) were smaller than in the control as evidenced by electron microscopy. All starches reduced meltability and cohesiveness of the imitation cheeses. Hardness was increased by wheat, potato or maize starch but reduced by waxy-maize or rice starch. Starches significantly reduced tan ␦ peaks compared to the control with potato starch having the greatest effect. Rice starch appears to have the most potential as a partial casein substitute in imitation cheese.

Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure

“…There are a number of published studies in which starch has been incorporated into imitation cheese, mainly to replace the more expensive casein (Burkwall, 1973;Freck & Kondrot, 1974;Mounsey & O'Riordan, 2001;Zallie & Chiu, 1989;Zwiercan, Lacrourse, & Lenchin, 1987). Mounsey and O'Riordan (2001) also studied the effect of different native starches on the characteristics of imitation cheese and found a reduced meltability and cohesiveness with increasing starch concentration, while hardness was increased by wheat, potato and maize, but reduced by waxy-maize or rice starch.…”

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

“…In both, 2% fat milk coagulum product and skim milk coagulum product, hardness was significantly (p<0.05) higher in BMF incorporated product than FMF incorporated product. This might be due to the higher starch contents as Mounsey and O'Riordan (2001) reported that the addition of high amount of starches in imitation cheese increased cheese hardness, which they attributed to hydrogen bonding of amylose leached from the starch particles during the cheese cooking. Further, in 2% fat milk coagulum products, hardness was higher than skim milk coagulum products.…”

Effects of Extruded Sugar Bagasse Blend on Yogurt Quality

“…Díaz et al (2004) suggested that the wheat bran fiber level (3%, 5%, 7%, and 9%) is a key factor in the syneresis index, since a higher content of fiber lowers the syneresis index because of the high water-absorption capacity of the fiber. Diverse authors (Tamime and Robinson 1998;Mounsey and O'Riordan 2001;Sodini et al 2005;Amaya-Llano et al 2008) have reported that stabilizers such as gelatin, carrageenan, alginate, pectin, starch, or starch derivatives are added to formulations of milk-based custards and yogurts to improve viscosity and texture, minimize syneresis, and increase stability throughout storage life.…”