Production of processed cheese food enriched with vegetable and whey proteins

El-Neshawy, A.A.; Farahat, S.M.; Wahbah, H.A.

doi:10.1016/0308-8146(88)90100-8

Cited by 12 publications

(13 citation statements)

References 3 publications

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“…Therefore, a very important goal of the food industry is the development of formulations using ingredients that help to reduce health risks, such as partial substitution of animal fats by vegetable oils (to reduce the amount of saturated fatty acids), as well as improving the nutrient profile by substituting animal‐based proteins with their vegetable counterparts. Cheese analogs, imitation cheese or processed cheese products are thus good options for new formulations, gaining acceptance from food manufacturers and consumers because of their potential health and production benefits (El‐Neshawy and others ; Bachmann ; Mounsey and O'Riordan ; Farahmandfar and others ; Apango‐Ortiz ).…”

Section: Introductionmentioning

confidence: 99%

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Salinas-Valdés

Millán

Serna‐Saldívar

et al. 2015

Journal of Food Science

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The study evaluated panela cheeses made from dairy-plant protein blends, using soybean or peanut protein isolates, supplemented with transglutaminase (TG). Plant proteins were isolated using an alkaline extraction method followed by acid precipitation, and added to the dairy system in order to increase 50% or 100% the protein concentration. The total protein extraction for peanut and soybean isolates was 30.3% and 54.6%, respectively (based on initial protein content of sources), and no impairment of their essential amino acid profile was detected. Cheeses supplemented with TG and soybean showed the highest moisture and crude yield (>67.8% and 20.7%, respectively), whereas protein content was higher in the peanut isolate--added samples without TG (>67.4%). Cheese solids yield (ratio between final and initial solids) was higher for treatments with TG and 100% of plant protein addition (>50.7%). Regarding texture, 4 parameters were measured: hardness, cohesiveness, chewiness, and springiness. All cheeses containing soybean isolates and TG presented the highest chewiness and cohesiveness values, similar to those of the control treatment. Springiness was similar for all treatments, but hardness was higher in cheeses prepared with the peanut protein isolate added with TG. From these results it can be concluded that panela cheeses can be elaborated following a traditional procedure, but with the addition of soybean or peanut protein to the dairy ingredients. Cheeses containing these protein isolates showed higher protein than the milk control cheese and similar textural characteristics.

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Section: Introductionmentioning

confidence: 99%

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Salinas-Valdés

Millán

Serna‐Saldívar

et al. 2015

Journal of Food Science

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“…Many different vegetable protein sources, such as peanut, cottonseed and soy protein isolates, and cereal, cottonseed, peanut and some single‐cell proteins, have been used as replacers. El‐Neshawy et al. (1988) suggested using Cheddar cheese, whey protein concentrate powder, soy protein concentrate powder and chickpea flour at levels of 25%, 20%, 27.5% and 27.5% respectively to obtain a high‐protein product.…”

Section: Introductionmentioning

confidence: 99%

Effect of different starches on rheological and microstructural properties of (I) model processed cheese

Trivedi

Bennett

Hémar

et al. 2008

Int J of Food Sci Tech

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A range of processed cheese spread samples containing starch were prepared on a Rapid Visco Analyser (RVA). The starches used were waxy cornstarch, high-amylose cornstarch, rice starch, potato starch, wheat starch and acid-converted starch. Incorporation of the starches at different levels produced marked differences in the rheological, microstructural and functional properties of the processed cheese spreads. Rheological attributes such as complex modulus and viscosity increased; the extent of increase depended on the starch type and the starch level. Starch incorporation at reduced protein levels demonstrated the possibility of maintaining satisfactory rheological properties at lower ingredient cost.

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“…Схожі результати були отримані при виробництві плавленого сиру з соєвим протеїном та борошном нуту. Продукт показав прекрасну консистенцію і високий вміст білка (El-Neshawy et al, 1988). Awad R. A. та інші досліджували як вплине різний відсоток пасти люпину на технологічні показники плавленого сиру.…”

Section: вступunclassified

Expanding the range of processed cheeses using sunflower isolate

et al. 2020

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The paper presents an analysis of the literature on the expansion of the range of processed cheeses using sunflower isolate. Four samples of processed cheese with different percentage of sunflower isolate were selected for the study: control, 1st – 3 %, 2nd – 5 % and 3rd – 7 %. Analyzing the results of organoleptic evaluation, it should be noted that the organoleptic characteristics of the control and the first samples were evaluated in the same number of points. Samples two and three as a result of tasting evaluation for taste lost to the first two by 0.2 and 0.4 points, respectively. The odor of the third sample with a percentage of sunflower isolate of 5 % was not inferior to the first sample and was estimated at 0.1 and 0.2 points higher than the control and third samples, respectively. The increase in the percentage of sunflower isolate led to a deterioration in the taste of the developed samples. Therefore, the introduction into the recipe of processed cheese sunflower isolate in the amount of 3 % allowed to obtain, according to the results of organoleptic evaluation, higher results compared to other samples. The results of studies of structural and mechanical parameters of the developed samples of processed cheese with sunflower isolate suggest that the introduction of a herbal additive in the recipe increased the structural and mechanical properties. An increase in the penetration force indicates a thickening of the consistency. Compared to the control sample, this figure increased by 1.8 kN/m2. The elastic index, which characterizes the elasticity of the cheese mass of the control sample, was lower than the first by 0.6 kN/m2. The obtained results allow us to conclude that the introduction of sunflower isolate into the formulation leads to minor structural changes within the regulatory documentation. The study found that the control sample contained 11.36 % protein, and sample 1 – 11.55 %. It should be noted that the protein content has not changed significantly. Taking into account the results of the described studies, we note that the developed processed cheese with 3 % sunflower isolate meets the requirements of regulatory documentation for organoleptic and structural-mechanical parameters. The structural and mechanical characteristics of the first sample indicate that the introduction of a herbal additive into the formulation has a positive effect on penetration efforts and elasticity. However, the introduction of three percent sunflower isolate did not affect the protein content of the product.

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Production of processed cheese food enriched with vegetable and whey proteins

Cited by 12 publications

References 3 publications

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase

Effect of different starches on rheological and microstructural properties of (I) model processed cheese

Expanding the range of processed cheeses using sunflower isolate

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