Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics

Solhi, Parisa; Azadmard‐Damirchi, Sodeif; Hesari, Javad; Hamishehkar, Hamed

doi:10.1007/s13197-020-04256-1

Cited by 26 publications

(26 citation statements)

References 25 publications

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“…Sensory analysis of all imitation cheese samples was performed by a slightly modified method of Drake, Truong, and Daubert (1999) and Solhi, Azadmard‐Damirchi, Hesari, and Hamishehkar (2020). Ten trained panelists participated in the sensory evaluation.…”

Section: Methodsmentioning

confidence: 99%

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Butt

Ali

Hasnain

2020

J. Food Process. Preserv.

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From a rheological and physical perspective, protein-starch-fat interactions could be examined through imitation cheese. Pregelatinized starches (native and modified) were used to partially replace protein and fat in the production of imitation cheese and were compared with control imitation cheese (0% starch). The resultant imitation cheese replaced with pregelatinized starches were softer, more cohesive, and improved melting properties compared to control. The dominancy of the elastic component (G′ > G″) was confirmed by dynamic rheological analysis. All samples demonstrated pseudoplastic behavior (i.e., flow behavior index < 1). Inclusion of chemically modified pregelatinized starches (lactic and citric acid) in imitation cheese showed storage moduli (G′) near to control. These distinctive properties in the present study could be helpful to control the rheological and physical characteristics of imitation cheese by proper concentration of casein, fat, and modified starches. Practical applications Low calorie and cheap imitation cheese can be prepared with improved functional and rheological properties by partially replacing casein and fat with pregelatinized starch citrates and lactates. These pregels allowed easy simultaneous replacement of casein by 15% and fat by 10% in imitation mozzarella cheese. How to cite this article: Butt NA, Ali TM, Hasnain A. Development of rice starch-based casein and fat mimetics and its application in imitation mozzarella cheese.

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Section: Methodsmentioning

confidence: 99%

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Butt

Ali

Hasnain

2020

J. Food Process. Preserv.

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“…Solhi et al [67] improved the functional properties of a processed cheese by adding different amounts of tomato powder: the treated samples showed higher lycopene content than control and, even if lycopene decreased during storage, due to its degradation, at the end of the storage time allowed for processed cheese (two months) the lycopene content of the fortified cheeses was still high. Moreover, tomato powder addition to cheese resulted in higher antioxidant activity of the fortified samples compared to the control.…”

Section: Use Of Natural Preservatives To Improve Nutritional and Functional Properties In Cheesementioning

confidence: 99%

“…The sensory attributes of a processed cheese were instead enhanced by adding tomato powder to samples [67]: all the fortified cheeses showed higher scores for total acceptance, flavor, and color compared to control, with 2% tomato powder resulting in the highest scores.…”

Section: Dried or Fresh Plants Affecting Sensonsory Characteristicsmentioning

confidence: 99%

Natural Preservatives from Plant in Cheese Making

Ritota

Manzi

2020

Animals

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Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food. As a result, a major number of plant-derived preservatives have been tested in the food industry. These natural ingredients have antioxidant properties and have shown to increase the bioactive molecules levels and the microbiological stability of the food items. The effect of the plant-based preservatives on the sensorial properties of the new products has also to be considered, because natural preservatives could result in sensorial characteristics that may not be accepted by the consumers. Cheese is a dairy product widely appreciated all over the world, but it is also susceptible to contamination by pathogenic and spoilage microorganisms; therefore, the use of preservatives in cheese making represents an important step. This review deals with one of the innovation in the cheese sector, which is the addition of natural preservatives. Several aspects are discussed, such as the effect of natural ingredients on the microbial stability of cheese, and their influence on the chemical, nutritional and sensorial characteristics of the cheeses. Although the promising results, further studies are needed to confirm the use of natural preservatives from plants in cheese making.

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“…The development of functional processed cheese has been intensively studied in recent years in various ways in the view of increasing their health benefits effects [9][10][11][12][13][14][15][16]. As far as we know, no studies have been reported to incorporate walnut paste in processed cheese formulations to improve their fatty acids profile and related health lipids indices.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

Abbas

Abdelmontaleb

Hamdy

et al. 2021

Foods

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In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functional, fatty acids profile, health lipid indices (atherogenic and thrombogenic), microstructure, and sensorial characteristics were studied. Results showed that walnut-added samples had significantly (p ≤ 0.05) higher levels of acidity, protein, fat, and ash contents with lower meltability and oil separation index compared to the control. Processed cheeses with walnuts contained significantly (p ≤ 0.05) higher percentages of MUFAs, and ω-3 PUFAs (mainly α-linolenic acid) and significantly (p ≤ 0.05) lower amounts of SFAs (mainly myristic, palmitic and stearic acids) and ω6/ω3 ratio. Scanning Electron Micrograph of processed cheese containing walnut paste showed uniform distribution of walnut in the protein matrix. Processed cheeses made with 5 or 10% walnut paste presented the most acceptable sensory properties. These results indicated that walnut paste supplementation can be used as a nutritional strategy to increase concentrations of human health-promoting fatty acids in processed cheeses while maintaining good sensory and technological properties.

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Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics

Cited by 26 publications

References 25 publications

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese

Natural Preservatives from Plant in Cheese Making

Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

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