期刊
INTERNATIONAL DAIRY JOURNAL
卷 16, 期 8, 页码 910-919出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2005.08.008
关键词
imitation cheese; fibre; resistant starch; rheology; microstructure
The rheology and microstructure of a control imitation cheese were compared with cheeses containing Novelose240 (N240, native resistant starch) or Novelose330 (N330, retrograded resistant starch), as a source of fibre to replace fat. Hardness increased linearly with fibre content and to a greater extent for N330 than for N240. Cohesiveness increased linearly with N240 content but was not influenced by N330. The elastic modulus (G') and the viscous modulus (G) increased with increasing contents of both fibres. The crossover temperature (G' = G) was unaffected by N240, but was increased by N330. Over 50% of the fat content of imitation cheese was replaced with resistant starches without impacting on meltability. The microstructure of imitation cheese was observed by scanning electron microscopy and light microscopy. The latter, a cheaper and simpler technique than that normally used in microstructure studies, facilitated the explanation of the effects of fibre on the rheology of imitation cheese. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据