Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels

详细信息    查看全文

• 作者：Apurba Giri (1)
  Suresh K. Kanawjia (1)
  Yogesh Khetra (1)
  
• 关键词：Processed cheese spread ; Inulin ; Melting properties ; Texture analysis ; Rapid Visco Analyzer
• 刊名：Food and Bioprocess Technology
• 出版年：2014
• 出版时间：May 2014
• 年：2014
• 卷：7
• 期：5
• 页码：1533-1540
• 全文大小：1,086 KB
• 参考文献：1. Adhikari, B., Howes, T., Bhandari, B., & Truong, V. (2001). Stickiness in foods: a review of mechanisms and test methods. / International Journal of Food Properties, 4(1), 1-3.
  2. Akin, M. B., Akin, M. S., & Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. / Food Chemistry, 104(1), 93-9.
  3. AOAC. (1990). / Official Methods of Analysis. Association of Official Analytical Chemists. D.C.: Washington.
  4. AOAC. (1992). / Official methods of analysis (12th ed.). Washington, D.C.: Association of Official Analytical Chemists.
  5. AOAC 1995. Official Methods of Analysis. 16th edn., Patricia Cunniff (ed.), Association of Official Analytical Chemists. Virginia, USA
  6. AOAC 2000. The Official Methods of Analysis of AOAC International. Horwitz, W. (ed.) 17th edn., Washinton, D.C.
  7. Brennan, C., & Samyue, E. (2004). Evaluation of starch degradation and textural characteristics of dietary fiber enriched biscuits. / International Journal of Food Properties, 7(3), 647-57.
  8. Brennan, M. A., Monro, J. A., & Brennan, C. S. (2008). Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration. / International Journal of Food Science and Technology, 43(12), 2278-288.
  9. Buriti, F. C. A., Castro, I. A., & Saad, S. M. I. (2010). Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. / Food Chemistry, 123(4), 1190-197.
  10. Collar, C., Santos, E., & Rosell, C. (2006). Significance of dietary fiber on the viscometric pattern of pasted and gelled flour-fiber blends. / Cereal Chemistry, 83(4), 370-76.
  11. Coudray, C., Tressol, J. C., Gueux, E., & Rayssiguier, Y. (2003). Effects of inulin-type fructans of different chain length and type of branching on intestinal absorption of calcium and magnesium in rats. / European Journal of Nutrition, 42(2), 91-8.
  12. Deeth, H. C., & Fitz-Gerald, C. H. (1976). Lipolysis in dairy products. A review. / Australian Journal of Dairy Technology, 31(2), 53-4.
  13. Duggan, E., Noronha, N., O’riordan, E., & O’sullivan, M. (2008). Effect of resistant starch on the water binding properties of imitation cheese. / Journal of Food Engneering, 84(1), 108-15.
  14. El-Nagar, G., Clowes, G., Tudoricǎ, C., Kuri, V., & Brennan, C. (2002). Rheological quality and stability of yog-ice cream with added inulin. / International Journal of Dairy Technology, 55(2), 89-3.
  15. Ennis, M., & Mulvihill, D. (1999). Compositional characteristics of rennet caseins and hydration characteristics of the caseins in a model system as indicators of performance in Mozzarella cheese analogue manufacture. / Food Hydrocolloids, 13(4), 325-37.
  16. Fagan, C. C., O-Donnell, C. P., Cullen, P. J., & Brennan, C. S. (2006). The effect of dietary fibre inclusion on milk coagulation kinetics. / Journal of Food Engineering, 77(2), 261-68.
  17. Gibson, G. R., Probert, H. M., Rastall, R., Van Loo, J. A. E., & Roberfroid, M. B. (2004). Dietary modulation of the human colonic microbiota: updating the concept of prebiotics. / British Journal of Nutrition, 17(2), 257-59.
  18. Giri, A. 2013. Development of functional processed cheese spread using plant derived ingredients. Ph.D. Thesis. National Dairy Research Institute, Karnal, Haryana, India
  19. Giri, A., & Kanawjia, S. K. (2013). Estimation of production cost for omega-3 fatty acid incorporated processed cheese spread. / International Journal of Science and Research, 2(11), 278-82.
  20. Gonzalez-Toma’s, L., Coll-Marque’s, J., & Costell, E. (2008). Viscoelasticity of inulin–starch-based dairy systems. Influence of inulin average chain length. / Food Hydrocolloids, 22(7), 1372-380.
  21. Hong, Y. (1989). Influences of ingredients and melting temperatures on the physicochemical properties of processed cheese. / Korean Journal of Food Science and Technology, 21(5), 710-13.
  22. Hong, Y. (1990). Physicochemical and textural characteristics of process cheese manufactured with different kinds and quantities of ingredients. / Korean Journal of Animal Sciences, 32(7), 406-12.
  23. IS: SP: 18 (Part XI) 1981. Handbook of Food Analysis. Dairy Products. Bureau of Indian Standards, Manak Bhavan, New Delhi
  24. Jackson, K. G., Taylor, G. R. J., Clohessy, A. M., & Williams, C. M. (1999). The effect of the daily intake of inulin on fasting lipid, insulin and glucose concentrations in middle-aged men and women. / British Journal of Nutrition, 82, 23-0.
  25. Kosikowski, F. V. 1982. / Cheese and Fermented Milk Foods. 3rd ed. Kosikowski, F. (ed.), F.V. Kosikowski and Assoc., Book-tondale, NY
  26. Lee, S., & Klostermeyer, H. (2001). The effect of pH on the rheological properties of reduced-fat model processed cheese spreads. / LWT - Food Science and Technololgy, 34(5), 288-92.
  27. Lefevere, I., Dewettink, K., & Huygheaert, A. (2000). Cheese fat as a driving force in cheese flow upon melting. / Milchwissenschaft, 55(10), 563-65.
  28. Newport Scientific Application Note. 2004. RVA cheese melt method. Method -30, Version -3, January
  29. Patange, D. D. 2005. Studies on manufacture of low fat spread using ghee. Ph.D. Thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, Pune, India
  30. Piska, I., & ?tětina, J. (2004). Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. / Journal of Food Engineering, 61(4), 551-55.
  31. Pongsawatmanit, R., & Srijunthongsiri, S. (2008). Influence of xanthan gum on rheological properties and freeze-thaw stability of tapioca starch. / Journal of Food Engineering, 88(1), 137-43.
  32. Prow, L. A. (2004). / Development of a melt test for process cheese spread and process cheese product using the rapid visco analyzer (RVA). M.S. Thesis: University of Minnesota, St.Paul.
  33. Prow, L., & Metzger, L. (2005). Melt analysis of process cheese spread or product using a rapid visco analyzer. / Journal of Dairy Science, 88(4), 1277-287.
  34. Raju, P. N. & Pal, D. 2012. Effect of dietary fibers on physico-chemical, sensory and textural properties of Misti Dahi. / Journal of Food Science and Technology (in press), DOI 10.1007/s13197-012-0849-y
  35. Roberfroid, M. B. (2005). Introducing inulin-type fructans. / British Journal of Nutrition, 93(Suppl. 1), S13–S25.
  36. Slavin, J. L., Jacobs, D., Marquart, L., & Wiemer, K. (2001). The role of whole grains in disease prevention. / Journal of the American Dietetic Association, 101(7), 780-85.
  37. Tárrega, A., & Costell, E. (2006). Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts. / International Dairy Journal, 16(9), 1104-112.
  38. Van Loo, J., Coussement, P., De Leenheer, L., Hoebregs, H., & Smits, G. (1995). On the presence of inulin and oligofructose as natural ingredients in western diet. / Critical Reviews in Food Science and Nutrition, 35(6), 525-52.
  39. Wargovich, M. H., Chen, D. D., Jimenez, A., Steele, V. E., Velasco, M., Stephens, C., Price, R., Gray, K., & Kelloff, G. J. (1996). Aberrent crypts as a biomarker for colon cancer, evaluation of potential chemopreventive agents in the rat. / Cancer Epidemiology, Biomarkers & Prevention, 5(5), 355-60.
  40. Weenen, H., Van Gemert, L. J., Van Doorn, J. M., Dijksterhuis, G. B., & Wijk, R. A. D. E. (2003). Texture and mouthfeel of semi-solid foods: commercial mayonnaises, dressings, custard desserts and warm sauces. / Journal of Texture Studies, 34(2), 159-79.
  41. Zehren, V. L., & Nusbaum, D. D. 2000. / Processed cheese. 2nd ed., Madison, Wis.: Cheese Reporter Publishing Co. Inc., Madison, USA.
  
• 作者单位：Apurba Giri (1)
  Suresh K. Kanawjia (1)
  Yogesh Khetra (1)
  
  1. Cheese and Fermented Foods Laboratory, Dairy Technology Division, National Dairy Research Institute, Karnal, 132001, Haryana, India
  
• ISSN：1935-5149

文摘

Inulin as a soluble dietary fiber can be incorporated in processed cheese spread to enhance its functionality. But due to high hygroscope nature of inulin its addition changes the properties of the product. In the present study, effect of textural and melting properties of the processed cheese spread have been studied at different levels (0, 4, 6 and 8?%) of inulin addition. Results showed that as the levels of inulin addition were increased from 0 to 8?%, the firmness and work of shear of cheese spread increased, whereas the stickiness and work of adhesion decreased. On melting properties at 6?% inulin addition the Rapid Visco Analyzer ?cheese melt viscosity index increased significantly (p-lt;-.05) as compared to the control; however, further increase of inulin addition did not change it significantly (p-gt;-.05).