Characteristics of imitation cheese containing native or modified rice starches

Mounsey, John S.; O’Riordan, Dolores

doi:10.1016/j.foodhyd.2007.06.014

Cited by 51 publications

(28 citation statements)

References 35 publications

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“…Whether treated at 85 °C or 95 °C, the hardness significantly decreased with an increasing substitution level of waxy rice flour (0–12 g). Similar results have been reported for imitation cheese containing waxy starch (Mounsey and O'Riordan ). The waxy rice flour cheeses had a lower cohesiveness (<0.8), and a moderate decrease was observed as the substitution level of waxy rice flour increased.…”

Section: Resultssupporting

confidence: 88%

“…). In the imitation cheese containing waxy starch, the larger water‐binding capacity of the waxy rice starch probably impaired the hydration and functionality of casein (Mounsey and O'riordan ).…”

Section: Resultsmentioning

confidence: 99%

“…The differences in the gel texture were mainly related to their composition (starch, protein and moisture), their interaction and the special structure that formed in these gels (Wang et al 2013). In the imitation cheese containing waxy starch, the larger water-binding capacity of the waxy rice starch probably impaired the hydration and functionality of casein (Mounsey and O'riordan 2008). Figure 1 shows the effect of the substitution levels of waxy rice flour and processing temperature on the degree of bulk density of the imitation cheese chips.…”

Section: Texture Of the Fresh Imitation Cheesesmentioning

confidence: 99%

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Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Lü

Zhang

et al. 2017

Int J of Dairy Tech

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Protein‐based expanded snacks sometimes do not have homogeneous structures. However, starches are widely used in expanded food snacks because of their good puffing characteristics. We aimed to use waxy rice starch to partially substitute for sodium caseinate in caseinate‐based and caseinate plus soya protein (double‐protein) microwave‐puffed imitation cheese snacks to improve their textural, microstructural and sensory properties. The single‐protein chips without waxy rice starch and the double‐protein chips with a low degree of expansion were not well appreciated, whereas the chips with up to 8 g of waxy rice starch per 100 g of product were scored highly by the panellists. Our results demonstrated that waxy rice starch can improve the expansion, homogeneity, hardness, crispness and colour of imitation cheeses.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Texture Of the Fresh Imitation Cheesesmentioning

confidence: 99%

See 1 more Smart Citation

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Lü

Zhang

et al. 2017

Int J of Dairy Tech

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“…Hardening was observed after 30 days of storage in the imitation cheese sample with formula 1 (Table ). Similar hardening in an imitation cheese containing different types of rice starch at a level of 3 g/100 g was observed after 90 days of storage by Mounsey and O'Riordan (2008a). The major component of the imitation cheese was waxy maize starch.…”

Section: Discussionsupporting

confidence: 74%

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Beykont

Kılıç‐Akyılmaz

2013

Journal of Food Processing and Preservation

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Effects of emulsifying salts and citric acid on meltability and textural properties of a starch‐based imitation cheese were investigated. Imitation cheeses were produced according to the same basic formula with varying concentrations of emulsifying salts and citric acid. While increasing the concentration of emulsifying salts increased hardness, citric acid at high concentration was found to prevent melting of the imitation cheese. Two of the imitation cheese samples with the highest and lowest concentrations of emulsifying salts and citric acid were stored at 4C for 3 months and changes in their meltability and textural properties were determined. Hardness of the sample prepared with the highest amounts of emulsifying salts and citric acid increased after 30 days of storage as a result of retrogradation of starch. Cohesiveness of both samples declined during storage. Practical Applications Imitation cheeses manufactured by using starch for replacement of protein are being investigated and produced for reducing cost of cheese manufacture and also for special consumer groups like phenylketonuria patients. This type of cheese is produced according to the method of manufacture of processed cheeses. However, obtaining a meltability value similar to those of processed or natural cheeses is a major challenge in its manufacture especially when the amount of starch is high. In addition, there is a lack of information in the literature for storage stability of this type of imitation cheese. This study addresses these two issues for improvement of this kind of imitation cheese.

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“…From a scientific perspective, processed cheese is reported to provide an ideal model system to examine the interactions of the major food components -protein/ fat/polysaccharides (starch) and water (Mounsey and Oriordan, 2008b). Studies about the interactions between starch and dairy proteins are limited in the literature compared to those of mixtures of milk proteins and other biopolymers in spite of the industrial 0260-8774/$ -see front matter Ó 2010 Elsevier Ltd. All rights reserved.…”

Section: Introductionmentioning

confidence: 99%

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

Yılmaz

Karaman

Cankurt

et al. 2011

Journal of Food Engineering

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Characteristics of imitation cheese containing native or modified rice starches

Cited by 51 publications

References 35 publications

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Effect of waxy rice starch on textural and microstructural properties of microwave‐puffed cheese chips

Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

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