Title : ( Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin )
Authors: seyed moeen nazari , Sayed Ali Mortazavi , javad hesari , Farideh Tabatabaei yazdi ,
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Abstract
Maltodextrin was used as a fat replacer in low-fat ultrafiltered cheese. Fat was replaced with 25% maltodextrin milk solution (w/w) in cheese at 15 and 50% (w/w). The chemical, rheological and sensory properties as well as the microstructure of the cheese samples were evaluated after storage for 2 months at 8 °C. Maltodextrin affected the chemical (pH, dry matter, fat, water-soluble nitrogen to total nitrogen, nonprotein nitrogen to total nitrogen, total free amino acid) and rheological (mean relaxation time) properties, as well as the microstructure. In general, based on textural properties, sensory evaluation and economic aspects, the 50%-fat-reduced sample was selected as the best treatment
Keywords
, Fat replacer, Feta cheese, Maltodextrin, Microstructure, Proteolysis, Texture.
@article{paperid:1078069,
author = {سید معین نظری and Mortazavi, Sayed Ali and جواد حصاری and Tabatabaei Yazdi, Farideh},
title = {Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin},
journal = {International Journal of Dairy Technology},
year = {2020},
volume = {73},
number = {1},
month = {February},
issn = {1364-727X},
pages = {244--254},
numpages = {10},
keywords = {Fat replacer; Feta cheese; Maltodextrin; Microstructure; Proteolysis; Texture.},
}
%0 Journal Article
%T Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin
%A سید معین نظری
%A Mortazavi, Sayed Ali
%A جواد حصاری
%A Tabatabaei Yazdi, Farideh
%J International Journal of Dairy Technology
%@ 1364-727X
%D 2020
