Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 5, Pages 2179-2187Publisher
WILEY
DOI: 10.1111/ijfs.14471
Keywords
Meltability; processed cheese; roughness; surface properties; Turbiscan; whey protein isolate
Categories
Ask authors/readers for more resources
The aim of this paper was to investigate the effect of whey protein isolate (WPI) and polymerised whey protein isolate (WPP) addition on physicochemical properties of processed cheese with partial fat replacement. Surface properties were determined by advancing (theta(a)) and receding (theta(r)) contact angles, apparent free surface energy (gamma(s)). Roughness measurements, cheese meltability and Turbiscan Stability Index (TSI) were evaluated by Turbiscan. Higher WPP concentrations produced the more hydrophobic surfaces of the samples. Conversely, increase in WPI addition promoted the hydrophilic cheese surfaces. The effect of roughness was much larger for samples containing WPI. The increase in protein addition caused a decrease in meltability and an increase in stability of cheeses. The optical and confocal images have proved that cheeses with WPP demonstrated more packed and denser structure in comparison to samples with WPI.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available