International Journal of Food Engineering, ( ISI ), Volume (6), No (5), Year (2010-9) , Pages (1-11)

Title : ( Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese )

Authors: Reza Farahmandfar , Mostafa Mazaheri Tehrani , Seyed Mohammad Ali Razavi , Mohammad B Habibi Najafi ,

Citation: BibTeX | EndNote

The effects of soy cheese (tofu) and trisodium citrate concentration on the organoleptic characteristics of pizza cheese were studied. Flavor, texture, stretchability, appearance, and overall acceptability of pizza cheese samples decreased significantly with increased proportion of soy cheese. Statistically, the color of cheese samples made from different blends of tofu and trisodium citrate was similar to that in the control sample. Stretchability, appearance, and overall acceptability of pizza cheese samples increased but not significantly (p>0.05) as concentration of trisodium citrate increased. However, the scores of flavor did not show significant difference.

Keywords

, pizza cheese, imitation cheese, soy cheese, soya, organoleptic
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@article{paperid:1017360,
author = {Farahmandfar, Reza and Mazaheri Tehrani, Mostafa and Razavi, Seyed Mohammad Ali and Habibi Najafi, Mohammad B},
title = {Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese},
journal = {International Journal of Food Engineering},
year = {2010},
volume = {6},
number = {5},
month = {September},
issn = {2194-5764},
pages = {1--11},
numpages = {10},
keywords = {pizza cheese; imitation cheese; soy cheese; soya; organoleptic properties},
}

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%0 Journal Article
%T Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
%A Farahmandfar, Reza
%A Mazaheri Tehrani, Mostafa
%A Razavi, Seyed Mohammad Ali
%A Habibi Najafi, Mohammad B
%J International Journal of Food Engineering
%@ 2194-5764
%D 2010

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