the dynamic (oscillatory) rheological properties of imitation pizza cheese containing modified potato starch as a partial caseinate substitute
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Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese Quality of spaghetti in base Amaranthus wholemeal flour added with quinoa, broad bean and chick pea
For cost and health reasons, there has been increased interest recently in incorporation starch into imitation cheese formulations where the interaction between the added starch and the protein source (usually casein) has been shown to influence the rheological properties of the imitation cheese. Imitation cheese is widely used as an ingredient in prepared foods such as pizza, lasagne, cordon b...
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The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for its blends with potato maltodextrins having dextrose equivalents (DE) of 10.5, 18.4, and 26.5. The results showed that medium-saccharified maltode...
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Currently, corn is used to produce more than 85% of the world's high fructose syrup (HFS). There is a search for alternative HFS substrates because of increased food demand and shrinking economies, especially in the developing world. The sweet potato is a feasible, alternative raw material. This study isomerized a high glucose sweet potato starch syrup (SPSS) and determined its sugar profile, m...
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guar gum and whey proteins concentrate (wpc-35) were used as functional additives to improve the functional characteristics (hardness and meltability) of the na-caseinate-based imitation cheese. also, the alterations in the composition, sensory acceptance, color, and texture caused by these ingredients were evaluated. imitation cheeses were formulated with three levels each of wpc (0, 1.5, and ...
متن کاملthe effect of whey protein isolates, sodium caseinate and carboxymethyl celloluse on sensory and oscillatory rheological properties of salad dressing
in this research, the effects of three variables, whey protein concentrate, wpc (0.7- 2.8%), sodium ceinate, sc (0.7-208%) as a substitute for egg and carboxymethyl cellulose, cmc (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (complex viscosity, η* , storage modulus, g´ and loss modulus, g˝ ) properties of salad dressing were investigated. the central com...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۴، شماره ۲، صفحات ۲۹۱-۳۰۶
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