| Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer. | |
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MedLine Citation:
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PMID: 17699022 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The effect of different concentrations of gum tragacanth on the textural characteristics of low-fat Iranian White cheese was studied during ripening. A batch of full-fat and 5 batches of low-fat Iranian White cheeses with different gum tragacanth concentrations (without gum or with 0.25, 0.5, 0.75, or 1 g of gum/kg of milk) were produced to study the effects of fat content reduction and gum concentration on the textural and functional properties of the product during ripening. Cheese samples were analyzed with respect to chemical, color, and sensory characteristics, rheological parameters (uniaxial compression and small-amplitude oscillatory shear), and microstructure. Reducing the fat content had an adverse effect on cheese yield, sensory characteristics, and the texture of Iranian White cheese, and it increased the instrumental hardness parameters (i.e., fracture stress, elastic modulus, storage modulus, and complex modulus). However, increasing the gum tragacanth concentration reduced the values of instrumental hardness parameters and increased the whiteness of cheese. Although when the gum concentration was increased, the low-fat cheese somewhat resembled its full-fat counterpart, the interaction of the gum concentration with ripening time caused visible undesirable effects on cheese characteristics by the sixth week of ripening. Cheeses with a high gum tragacanth concentration became very soft and their solid texture declined somewhat. |
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Authors:
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J Rahimi; A Khosrowshahi; A Madadlou; S Aziznia |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of dairy science Volume: 90 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2007 Sep |
Date Detail:
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Created Date: 2007-08-16 Completed Date: 2007-10-04 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 4058-70 Citation Subset: IM |
Affiliation:
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Department of Food Science and Engineering, Faculty of Agriculture, Urmia University, Urmia, Iran. Rahimi.Jamshid@gmail.com |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cheese / analysis* Dietary Fats / analysis* Fat Substitutes / analysis* Food Handling / methods Food Technology Humans Iran Microscopy, Electron, Scanning Milk / chemistry Rheology Sensation* Tragacanth / analysis* |
| Chemical | |
Reg. No./Substance:
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0/Dietary Fats; 0/Fat Substitutes; 9000-65-1/Tragacanth |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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