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 bleu products where its rheological properties, that dictate whether it melts or maintains its structure, are critical. Hence the researchers at Food Research Centre, Moorepark, Fermoy, Ireland and University College Dublin, Ireland examined the effects of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese and use the findings to attempt to elucidate why pre-gelatinised maize starch had such dramatic effects on the rheology of imitation cheese on heating. Imitation cheeses were manufactured with increasing levels (0-9%, w/w) of pre-gelatinised maize starch in partial replacement of rennet casein. At increased starch levels, longer processing times (10min at 78oC using 9%, w/w starch) were necessary compared to the control (5min) because of the reduced protein present to emulsify/ stabilise the fat droplets. Scanning electron and confocal microscopy revealed that increased starch addition resulted in a less homogeneous protein matrix, with a honeycomb appearance