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

Abstract

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.

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

“…Water activity in milk protein‐based puffs evaluated in the study by Liu et al . (2018b) was between 0.20 and 0.35. The puffs obtained in our research showed similar water activity values: 0.269 ± 0.019 (puffs A) and 0.288 ± 0.014 (puffs B).…”

“…(2018a) for milk protein concentrate‐based extrudates (0.1–0.3 g/mL) and Liu et al . (2018b) for microwave‐puffed imitation cheeses (0.08–0.15 g/mL). The density of the material is inversely related to its expansion.…”

Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agent

“…Cross-linked rice starch has been added to low fat cream as a fat replacer which produced creams with good sensory and physicochemical properties (Bagheri et al, 2018). Waxy rice starch can improve the expansion, homogeneity, hardness, crispness and colour of microwave-puffed cheese chips (Liu et al, 2018). Fermented milk drink with red rice extract was an alternative for the consumer and has a great nutritional and functional benefits (Boêno et al, 2020).…”

Some physicochemical, textural properties and acrylamide contents of chips produced from the teleme of white cheese

“…They were produced by hot air application (at 44±5 °C until 72±5% dry matter) in vacuum microwave dryer [11]. Liu et al [12] were studied on textural and microstructural properties of microwave-puffed cheese chips.…”