Microwave expansion of imitation cheese containing resistant starch

Arimi, Joshua; Duggan, E.; O’Riordan, Dolores; O’Sullivan, M.; Lyng, James G.

doi:10.1016/j.jfoodeng.2008.02.021

Cited by 37 publications

(34 citation statements)

References 21 publications

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“…Arimi, Duggan, O'Riordan, O'Sullivan, and Lyng (2008) have successfully replaced most or all of the fat in imitation cheese with resistant starch without adversely affecting meltability or hardness and conferring the well-established benefit of resistant starch as a functional fibre. In addition, low-fat, starch-containing imitation cheese has been demonstrated to have the potential to expand during microwave heating.…”

Section: Natural Sourcesmentioning

confidence: 99%

Resistant starch as functional ingredient: A review

Fuentes-Zaragoza¹,

Riquelme-Navarrete²,

Sánchez‐Zapata³

et al. 2010

Food Research International

725

472

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Section: Natural Sourcesmentioning

confidence: 99%

Resistant starch as functional ingredient: A review

Fuentes-Zaragoza¹,

Riquelme-Navarrete²,

Sánchez‐Zapata³

et al. 2010

Food Research International

725

472

View full text Add to dashboard Cite

“…Recrystallized starch, also referred to as enzyme-resistant starch type III, resists enzyme digestion in the upper gut and confers health benefits through moderation of metabolic (glycaemic, insulinemic, cholesterolemic) responses and improves digestive and colonic functions (Nugent, 2005). Foods enriched with RS III such as breakfast cereals and baked products (Baixauli, Salvador, Martinez-Cervera, & Friszman, 2008;Sanz, Salvador, Baixauli, & Fiszman, 2009), snacks, soups, sauces and confectionaries (Sajilata & Singhal, 2005), imitation cheeses (Arimi, Duggan, O'Riordan, O'Sullivan, & Lyng, 2008;Noronha, O'Riordan, & O'Sullivan, 2007), solid milk-based spreads (Ares, Baixauli, Sanz, Varela, & Salvador, 2009), and pasta (Gelenscér, Gál, Hódsági, & Salgó, 2008) are reported in the literature. In these products RS III is either used as bulking agent, fat replacer in low-fat or fat-free formulations, low-calorie replacer, prebiotic ingredient or viscosity and texture modifier.…”

Section: Introductionmentioning

confidence: 99%

Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-d-(1→4) glucans derived from mild-acid-modified cassava starch

Mutungi

Onyango

Rost

et al. 2010

Food Research International

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“…Three major effects were observed to occur: a temperature increase; expansion; and weight loss. The time course of the above processes may be divided into three distinct regions: heating up; moisture loss and expansion; and moisture loss and burning (Arimi et al, 2008).…”

Section: Quality Changes In Food During Microwave-assisted Dryingmentioning

confidence: 99%

“…A nonuniform pillow-shaped expansion with open structure, such as potato cubes produced by microwave-enhanced spouted bed drying, restructured blue honeysuckle snacks containing starch produced by MWVD, and microwave-expanded imitation cheese (Arimi et al, 2008;Yan, 2011;Liu et al, 2009). A uniform expansion with porous structures such as restructured fish muscle (Wang et al, 2013).…”

Section: Quality Changes In Food During Microwave-assisted Dryingmentioning

confidence: 99%

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

Wang

Zhang

Mujumdar

2014

Modern Drying Technology

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Dehydration is one of the main methods used to preserve foods, keeping it in a stable and safe condition as dehydration reduces water activity and extends the shelf life of fresh fruits, vegetables and aquatic products by preventing microbial activity (Wang et al., 2011b;Mujumdar and Law, 2010;Zhang et al., 2006). Furthermore, there are some other objectives of dehydration, for example, quality enhancement, improving ease of handling, further processing, sanitation, and the development of new products (Duan et al., 2010a).Drying is the most common, but also the most energy-consuming, food preservation process (Mujumdar, 2006;Ratti, 2001). Many conventional thermal methods, such as hot-air drying, vacuum-drying and freeze-drying result in low drying rates in the falling rate period of drying and often also in the surface drying region, due to the heat sensitivity of most foodstuffs (Clary et al., 2005;Zhang et al., 2003;Zhang et al., 2005). Furthermore, extended drying times at relatively high temperatures during the falling rate period lead to the undesirable thermal degradation of the product (Mousa and Farid, 2002). In addition, convective drying seriously damages the sensory characteristics and nutritional properties of foods. Occasionally, severe shrinkage caused by convective drying can reduce the rehydration capacity of the dehydrated product.Given the large quantities of materials produced from agriculture, horticulture and other commodities that must be dried each year, and the magnitude of associated energy inputs, there is a continuing need to improve the thermal drying systems used. The main areas for improvement are in energy transfer, drying times to reduce equipment size, and attaining better uniformity of drying rates and product quality (Souraki et al., 2009).Microwave (MW) applications offer potential opportunities for enhancing the drying of food. Microwave heating/drying coupled with other drying techniques such as convective, vacuum-and freeze-drying provides various options for microwave-assisted drying techniques with their respective merits; for example, microwave vacuum-drying (MWVD), microwave freeze-drying (MWFD),

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Microwave expansion of imitation cheese containing resistant starch

Cited by 37 publications

References 21 publications

Resistant starch as functional ingredient: A review

Resistant starch as functional ingredient: A review

Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-d-(1→4) glucans derived from mild-acid-modified cassava starch

Microwave‐Assisted Drying of Foods – Equipment, Process and Product Quality

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