Textural and Rheological Properties of Processed Cheese
نویسندگان
چکیده
منابع مشابه
Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese
The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level ...
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Ice cream contains high sugar content and therefore it is in contradiction with the concept of healthy diet. The objective of this study is to determine the suitability of using stevia as an alternative natural sweetener in making ice cream. Inhouse ice cream formulation (as the control) and three different concentrations of stevia ice cream formulations of (A, B and C) were used. Physical prop...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2004
ISSN: 1094-2912,1532-2386
DOI: 10.1081/jfp-200032962