• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese
【24h】

Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese

机译：波斯和杏仁胶作为脂肪替代品对低脂伊朗白奶酪的物理化学，流变学和微结构特征的影响

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Abstract The effect of Persian and almond gums (0, 0.1 and 0.2% (w/w)) as fat replacers and milk fat (0.4, 0.9, and 1.4% (w/w)) on physicochemical and rheological characteristics and microstructure of low-fat Iranian White cheese was studied. Persian and almond gums both effectively increased moisture-to-protein (M:P) ratio of low-fat cheese samples which in turn led to a significant reduction in the hardness parameters fracture stress and Young's and storage (G?￠????) moduli ( p < .05); however, the effect of Persian gum was more pronounced ( p < .01). Gum addition promoted cheese yield and proteolysis rate ( p < .05). Response surface optimization described that supplementation of cheese milk containing 0.9% fat with 0.2% Persian gum and 0.12% almond gum would result in a low-fat cheese with textural properties similar to its full-fat counterpart. Scanning electron microscopy revealed that the fat replacers produced full-fat-like structure in the low-fat Iranian White cheese, when incorporated at the optimum levels.
机译：摘要波斯和杏仁胶（0、0.1和0.2％（w / w））作为脂肪替代品和乳脂（0.4、0.9和1.4％（w / w））对低脂理化和流变特性及微观结构的影响研究了脂肪伊朗白奶酪。波斯树胶和杏仁树胶均有效提高了低脂奶酪样品的水分与蛋白质（M：P）比率，进而导致硬度参数，断裂应力以及杨氏和储藏量显着降低（G ??????? ）模（p <.05）;但是，波斯树胶的作用更为明显（p <.01）。添加口香糖可提高奶酪的产量和蛋白水解率（p <.05）。响应面优化描述了在奶酪牛奶中添加0.9％的脂肪，0.2％的波斯胶和0.12％的杏仁胶会导致低脂奶酪的质地与全脂奶酪相似。扫描电子显微镜显示，当以最佳含量掺入时，脂肪替代物在低脂伊朗白干酪中产生了全脂状结构。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号