Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity

Dimitreli, Georgia; Thomareis, Apostolos S.

doi:10.1016/j.jfoodeng.2006.04.043

Cited by 66 publications

(62 citation statements)

References 17 publications

(52 reference statements)

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“…Also Saint-eve [11] expressed that adhesiveness were higher in high fat samples that was agree with our results. According to Dimitreli and Thomareis [12] increase the fat in cheese led to more open matrix structure and consequently the adhesiveness increased, but decrease the fat led to compact the matrix and adhesiveness decreased.…”

Section: Resultsmentioning

confidence: 99%

Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Salari¹,

Zanganeh²,

Fadavi³

et al. 2017

Int J Adv Tech

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Many problems originated from consuming the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at levels 0.05%, 0.17%, 0.3% and carboxymethyl cellulose at 0.02%, 0.11%, 0.2% on physical properties of cream cheese was studied. Results showed that samples contain xanthan and CMC had significant differences (p<0.05) in terms of textural properties in comparison to control. We found that increase the level of gum in samples were decreased the adhesiveness (due to decrease of fat), as control sample had the highest adhesiveness (0) and treatment No. 5 had the lowest (-1.672). Elasticity of low fat cheese were lower than high fat, as the lowest elasticity recorded for sample No. 4 and the highest for No. 1. Treatment No. 2 (xanthan 0.05 + CMC 0.2%,) had the highest hardness (0.527) (due to the lowest level of gum and the highest level of fat) and control (sample No. 6) had the lowest hardness (0). The highest and lowest solidarity values recorded for sample 3 and control respectively. Gumminess have increased with increase the fat content as the highest values observed for sample No. 4 (0.25) and the lowest for control (0). Also the highest chewiness recorded in sample 1 which the lowest level of gums used (xanthan 0.05 + CMC 0.02%) and the lowest in sample 2 which had the lowest level of xanthan (0.05%) and the highest level of CMC (0.2%).

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Section: Resultsmentioning

confidence: 99%

Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Salari¹,

Zanganeh²,

Fadavi³

et al. 2017

Int J Adv Tech

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“…On the contrary, an increase of whey DM content had the opposite effect. This could be explained by enhancement of protein content which allowed more protein-protein interactions and formed the firmer protein network (Dimitreli & Thomareis 2007). The addition of WPH in comparison with the addition of whey caused a decrease of the shear complex modulus, phase shift and yield stress of the processed cheese but the decline in yield stress was statistically insignificant (P > 0.05) for whey and modified whey with DM content of 7% wt.…”

Section: Resultsmentioning

confidence: 97%

“…The lowering of hardness and chewiness was confirmed by recorded rheological results. The observed trend could be due to the degradation of whey proteins during the enzyme hydrolysis and generation of peptides with lower molecular weight which hindered the formation of compact processed cheese matrix, declined its firmness because of weaker protein-protein interactions, or had better emulsifying properties (Euston et al 2001;Dimitreli & Thomareis 2007). The deepening of this trend by using dWPH could be explained by a decrease of amino compounds and so fewer protein-protein interactions (Dimitreli Samples were rated as slightly spreadable, practically non-to tracy sticky and slightly like.…”

Section: Resultsmentioning

confidence: 99%

Effect of modified whey proteins on texture and sensory quality of processed cheese

Mihulová¹,

Vejlupková²,

Hanusová³

et al. 2013

Czech J. Food Sci.

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Mihulová M., Vejlupková M., Hanušová J., Štětina J., Panovská Z. (2013): Effect of modified whey proteins on texture and sensory quality of processed cheese. Czech J. Food Sci., 31: 553-558.One of the possibilities to enhance nutritional benefits of processed cheese is the incorporation of whey proteins. However, it is necessary to characterise the effect of their addition on its texture, rheology, and sensory quality. Processed cheese was manufactured from Edam cheese, low-fat fresh cheese, emulsifying salts, and water phase (drinking water, non-modified and modified reconstituted whey). Modification of whey was performed by enzymatic protein hydrolysis and additional removal of hydrophobic peptides. The texture of products was characterised by texture profile analysis, rheology by dynamic oscillation rheometry, and sensory quality by descriptive quantitative analysis. The effect of whey protein addition on the texture and rheology of cheese was dependent on protein concentration and modification. Native whey concentration in comparison with water decreased hardness and chewiness and enhanced adhesiveness of samples. Higher concentration increased hardness and chewiness and lowered adhesiveness. Modified whey compared to the native one produced softer and better chewable products. However, the sensory analysis of products did not demonstrate any differences in their hedonic quality.

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“…Textúru potravín môžeme definovať ako spôsob usporiadania a kombinácie zložiek a štruktúrnych prvkov potraviny v mikroštruktúre i makroštruktúre a vnútorný prejav tejto štruktúry vo forme deformácie, dezintegrácie a toku potraviny pôsobením síl (Cunha, et al, 2010). Pod textúrou sa rozumejú všetky mechanické, geometrické a povrchové vlastnosti výrobkov, vnímateľné prostredníctvom mechanických, dotykových prípadne sluchových a zrakových receptorov (Dimitreli a Thomareis, 2007).…”

Section: úVodunclassified

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

Čapla¹,

Zajác²,

Vietoris³

et al. 2015

JCEA

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In this work we evaluated the texture of processed cheese and processed products. The products we have retained as it is assumed that they kept and used by ordinary consumers. This means that the product purchased certain period has elapsed, we included in our test conditions. Texture analysis help provide the basic methods and explaining procedures for analysis, also provide for the initiation of new types of tests or review new products and therefore be dealt with differences in the products according to specific requirements. Sensory panels also play an important role in the evaluation of food products, but the use of texture analyzer eliminates human error and tests carried out are consistent and accurate. Analysis of texture help manufacturers monitor and analyze the texture characteristics of their products. From the producers can modify the product key factors such as characteristics of the milk into cheese and can also modify manufacturing processes to the functional properties of cheese. Fulfilling the basic requirements to maintain their properties and cheese functionality.Keywords: analysis, cheese, properties, texture Abstrakt V práci sme hodnotili textúru tavených syrov a tavených výrobkov. Výrobky sme mali uchované tak, ako sa predpokladá, že ich uchovávajú a používajú bežní spotrebitelia. To znamená, že od zakúpenia výrobkov uplynie istá doba, ktorú sme zahrnuli do našich podmienok testovania. Analýzy textúry pomáhajú pri poskytovaní 250

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Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity

Cited by 66 publications

References 17 publications

Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Effect of Xanthan Gum and Carboxymethyl Cellulose on Physical Properties of Cream Cheese

Effect of modified whey proteins on texture and sensory quality of processed cheese

Determination of Selected Species Texture Processed Cheese and Processed Products Different Batches Under Different Conditions Keep Them for Eating Quality

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