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Fromages allégés substituts de matières grasses. 2. Rhéologie, perception sensorielle de la texture et la microstructure.

Processed cheese analogues incorporating fat-substitutes. 2. Rheology, sensory perception of texture and microstructure.

Auteurs : TAMIME A. Y., MUIR D. D., SHENANA M. E., et al.

Type d'article : Article

Résumé

The effects on the sensory perception of texture, rheology and microstructure of processed cheese analogue made with different milk protein bases, and substitution of milk fat by starch or microparticulate whey protein were studied. Differences in rheological properties of the products were influenced by (a) the duration of storage, (b) the cohesiveness with respect to the lipid content and (c) the compression response and spreadability characteristics with respect to lipid, storage period and/or base; the latter two aspects peaked at 2 months and then dropped to their initial values.

Détails

  • Titre original : Processed cheese analogues incorporating fat-substitutes. 2. Rheology, sensory perception of texture and microstructure.
  • Identifiant de la fiche : 2000-0862
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 32 - n. 1
  • Date d'édition : 1999

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