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

Montesinos-Herrero, Clara; Cottell, David C.; O’Riordan, Dolores; O’Sullivan, M.

doi:10.1016/j.idairyj.2005.08.008

Cited by 87 publications

(72 citation statements)

References 14 publications

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“…Changes in rheological property of pidan white Parameters obtained from rheological measurements were the storage or elastic modulus G', which was a measure of the amount of energy that was stored during a periodic application of stress or strain, the loss or viscous modulus G", which was a measure of the energy loss (Foegeding et al 2003;Montesinos-Herreroa et al 2006). Rheological properties of pidan white obtained from both treatments during pickling and ageing were shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

et al. 2013

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Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks. As the pickling and ageing times increased, moisture content of pidan white decreased and salt content increased for both (4.5 % NaOH and 5.5 % KOH) treatments (P <0.05). Free alkalinity and pH of pidan white treated with 4.5 % NaOH increased as pickling proceeded, but decreased during ageing for both pickling treatments (P <0.05). At week 4 of pickling, pidan white treated with 5.5 % KOH had higher hardness, cohesiveness, gumminess and chewiness than those treated with 4.5 % NaOH. After ageing, higher springiness, elastic modulus (G') and viscous modulus (G") were generally found in pidan white treated with 5.5 % KOH (P <0.05). As the pickling time increased, lower L*, b* values and higher a* value were observed in pidan white from both treatments (P < 0.05). As visualized by scanning electron microscope, the aggregation of egg proteins took place in pidan white gels, irrespective of pickling treatments used. Nevertheless, closer and more orderly protein aggregates with denser network were founded in pidan white treated with 5.5 % KOH.

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Section: Resultsmentioning

confidence: 99%

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

et al. 2013

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“…The stabilizer blends may exhibit synergistic effect and might help in cost reduction, when a costly stabilizer is blended with a cheaper one. In literature, use of starch (0.80%) plus guar gum (0.06%) or starch alone at the rate of 2 to 5% has been reported in the manufacture of casein based Mozzarella cheese analogue (Fox et al 2000, O'Malley et al 2000, Montesinos-Herrero et al 2006. The impact of using carrageenan (CAR), xanthan gum (XG) and locust bean gum (LBG) singly in the formulation of MCA has already been studied (Jana et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends

et al. 2010

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Suitability of xanthan gum (XG)-locust bean gum (LBG), carrageenan (CAR)-LBG, and XG-CAR in 1:1 proportion at 0.42% in the formulation was assessed in the manufacture of Mozzarella cheese analogue. The stabilizer blends did not signifi cantly infl uence the composition, texture profi le, organoleptic, baking qualities and pizza-related characteristics of cheese analogues. Considering the infl uence of stabilizer blend on the sensory quality of analogue and sensory rating of pizza pie, XG-LBG blend (1:1) was preferred over XG-CAR and CAR-LBG.

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“…Imitation cheese is a relatively high-fat product which contains $22-27% fat; thus there is potential for the formulation of low-fat versions of this product. A reduction in fat is known to affect the product's texture and melting ability (Montesinos, Cottell, O'Riordan & O'Sullivan, 2006), so care is needed when selecting the type of fat replacer, especially since imitation cheese products are typically designed for molten cheese applications.…”

Section: Introductionmentioning

confidence: 99%

“…Cryo-SEM and light microscopy were effectively used to characterise the impact of resistant starch on the microstructure of reduced-fat imitation cheeses (Montesinos, Cottell, O'Riordan, & O'Sullivan, 2006;Noronha, O'Riordan & O'Sullivan, 2007). The objective of the present study is to compare the effectiveness of a number of imaging techniques (cryo-SEM, ESEM, LM, FT-IR) for microstructural analysis of fat-reduced imitation cheeses containing different starch types (native, resistant, waxy or pre-gelatinised corn starch).…”

Section: Introductionmentioning

confidence: 99%

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

Noronha

Duggan

Ziegler

et al. 2008

Food Research International

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

Cited by 87 publications

References 14 publications

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends

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

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