Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 423-431Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.09.023
Keywords
Exopolysaccharide (EPS); Rheological; Probiotic; Low-fat akawi; Camel
Categories
Funding
- United Arab Emirates University via SQU/UAE [G00002238]
Ask authors/readers for more resources
The aim of this study was to investigate the influence of EPS-producing Lactobacillus plantarum strains isolated from camel milk on chemical composition, theological properties, texture profile, microstructure and sensory properties of low-fat akawi cheese. Low-fat akawi cheeses were made using three different cultures; traditional culture (non-EPS), commercial EPS culture (MEPS+; ropy type) and Lb. plantarum isolated from camel milk (CEPS+; ropy type). Moisture and salt contents of cheeses made with EPS+ cultures were higher than those made with non-EPS- culture. The magnitude of storage modulus G' was significantly higher than loss modulus for all cheeses during all storage periods. The magnitude of elastic G' and complex G* moduli of non-EPS cheese were higher than MEPS+ and CEPS+ cheeses. Cheeses with non-EPS exhibited more hardness and adhesiveness than MEPS+ and CEPS+ at 0 and 7 days of storage. Hardness of cheeses at 0 day coincided with dynamic parameters, elastic G' and complex G* moduli. At 0 day, microstructure of non-EPS showed large pores compared to cheeses made with EPS-producing cultures. Cheeses made with non-EPS- had lower scores in adhesiveness, aroma, saltiness and appearance but higher in sourness compared with those made with EPS+ cultures at 0 day of storage. (C) 2017 Elsevier Ltd. All rights reserved.
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