Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses

Noronha, N.; Duggan, E.; Ziegler, Gregory R.; Stapleton, Joshua J.; O’Riordan, Dolores; O’Sullivan, M.

doi:10.1016/j.foodres.2008.02.008

Cited by 35 publications

(17 citation statements)

References 20 publications

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“…It was reported that any nonparticulated material, including gelatinized starch, would be indistinguishable in SEM micrographs because it would present a structure similar to that of the protein matrix (Alvarez, Smith, & Flegler, 1991). However, Noronha et al (2008) reported that light microscopy and Fourier transform infrared spectroscopy were both useful for observing starch structures in an imitation cheese that contained starch.…”

Section: Microstructural Analysismentioning

confidence: 99%

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Diamantino

Beraldo

Sunakozawa

et al. 2014

LWT - Food Science and Technology

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a b s t r a c tThe 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.

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Section: Microstructural Analysismentioning

confidence: 99%

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Diamantino

Beraldo

Sunakozawa

et al. 2014

LWT - Food Science and Technology

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show abstract

“…Some of these problems can be overcome with Environmental Scanning Electron Microscopy (ESEM). This technique has been used to observe the microstructure of reduced fat imitation cheese without significant preparation or a metallic coating (Noronha et al, 2008). ESEM differs from conventional SEM in that samples can be imaged in their hydrated state in the presence of water vapour.…”

Section: Introductionmentioning

confidence: 99%

“…ESEM differs from conventional SEM in that samples can be imaged in their hydrated state in the presence of water vapour. However, there are limitations with this technique including a slight degradation of image quality (Donald, 2003) and obstructions caused by the presence of water preventing the effective observation of the protein matrix and pores (Noronha et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy

Ong

Dagastine

Kentish

et al. 2011

LWT - Food Science and Technology

122

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“…In addition, the Farinograph allows for torque measurement and so might be useful in assessing the impact of ingredients on the manufacturing process and matrix formation. Recently, a range of imitation cheeses have been successfully manufactured using a Farinograph (Noronha, Duggan, Ziegler, O'Riordan, & O'Sullivan, 2008a;Noronha, Duggan, Ziegler, O'Riordan, & O'Sullivan, 2008b;Noronha et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Small scale imitation cheese manufacture using a Farinograph

El-Bakry

Duggan

O’Riordan

et al. 2010

LWT - Food Science and Technology

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Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses

Cited by 35 publications

References 20 publications

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy

Small scale imitation cheese manufacture using a Farinograph

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