Soft cheese-like product development enriched with soy protein concentrates

Rinaldoni, Ana N.; Palatnik, Diana Raquel; Zaritzky, Noemí Elisabet; Campderrós, Mercedes E.

doi:10.1016/j.lwt.2013.09.003

Cited by 71 publications

(70 citation statements)

References 39 publications

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“…These results were in harmony with those reported [1] who stated that the total solids increase in the cheese curd made from UFC led to an increase in moisture binding capacity in comparison with the cheese curd made from concentrated SM. Similar results were obtained by [20] who studied the effect of different levels of soybean milk on the chemical composition of the cheese made from buffalo milk.Moreover, [21] and [22] who reported the same results.…”

Section: Discussion Effect Of Different Levels Of Fat On Chemicalsupporting

confidence: 62%

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Elkhidier¹

2017

IOSR JAVS

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Section: Discussion Effect Of Different Levels Of Fat On Chemicalsupporting

confidence: 62%

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Elkhidier¹

2017

IOSR JAVS

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“…The use of several ingredients beneficial to health such as has been equally identified as a steadily growing trend in the food industry. Nowadays, functional food refers to foods or food ingredients that can provide specific physiological beneficial effects and reduce the risk of several degenerative diseases (Ningrum, 2014;Rinaldoni et al, 2014;Shahidi and Ambigaipalan, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Sausage industries need to select a number of various ingredients in the appropriate amount to manufacture not just to obtain the desired quality and safe product, but also maintain cost effectiveness (Savadkoohi et al, 2014). So, it is a challenge for the food industry to formulate healthy sausage that can help to lower the health risk, as in the case of substituting animal fats by vegetable fats and oils, obtaining foodstuffs low in cholesterol and saturated fats (Rinaldoni et al, 2014;Savadkoohi et al, 2014). In this sense, the sausage is a good matrix to incorporate with vegetable proteins.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

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The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value), WHC, Texture (Hardness) and cooking yield (P<0.05). The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05). The highest water content is 40% TVP (64.02 ± 1.15%) where the lowest water content is control (61.29 ± 1.88%). The highest fat content is control (12.16 ± 1.87%) where the highest fat content is (8.53 ± 2.09%). For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05). The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05). Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

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“…Nowadays, there is a high need for the development of food products that increase the availability of gluten-free food in order to attend an increasing demand. This constitutes an actual technological challenge with a wide possibility for investigation [3,4].…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

Ostermann-Porcel

Quiroga-Panelo

Rinaldoni

et al. 2017

Journal of Food Quality

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Soy products are a source of protein relatively inexpensive and recognized for their high nutritional value and functional properties. Okara is a byproduct from soy milk production. Gluten-free cookies have been developed using okara and commercial manioc flour. Four formulations were developed with different proportions of okara: 50%; 30%; 15%; and 0%. Physicochemical, physical properties, sensory analysis, and nutritional studies were performed. The use of inulin as partial replacement of sugar was evaluated. The incorporation of okara increased protein and fiber content. Furthermore, the hardness of cookies increased while the index of whiteness decreased. From the sensory evaluation, it could be concluded that the cookies presented a great acceptability. The cookies developed in this study have functional characteristics, providing added value to a waste product; furthermore the products were suitable for celiacs with acceptable quality and improved nutrition value.

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Soft cheese-like product development enriched with soy protein concentrates

Cited by 71 publications

References 39 publications

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Incorporation of Okara into Gluten-Free Cookies with High Quality and Nutritional Value

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