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Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese
Article first published online: 18 NOV 2008
DOI: 10.1111/j.1365-2621.2008.01850.x
© 2008 The Authors. Journal compilation © 2008 Institute of Food Science and Technology
Issue
International Journal of Food Science & Technology
Volume 43, Issue 12, pages 2197–2203, December 2008
Additional Information
How to Cite
Trivedi, D., Bennett, R. J., Hemar, Y., Reid, D. C. W., Lee, S. K. and Illingworth, D. (2008), Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese. International Journal of Food Science & Technology, 43: 2197–2203. doi: 10.1111/j.1365-2621.2008.01850.x
Publication History
- Issue published online: 18 NOV 2008
- Article first published online: 18 NOV 2008
- (Received 28 August 2008; Accepted in revised form 28 August 2008)
- Abstract
- Article
- References
- Cited By
Keywords:
- Confocal microscopy;
- melt index;
- processed cheese;
- starch;
- texture
Summary
A range of commercial processed cheese samples containing starch were prepared on a Rapid Visco Analyser (RVA) and on a pilot plant scale. This work clearly demonstrated that it was possible to manufacture processed cheese with part of the protein replaced with potato starch, while maintaining similar rheological attributes (firmness) to those of the control and an acceptable melt index. Sensory evaluation showed that, although the reduced-protein cheese samples had a good, clean, fresh flavour that was comparable with that of the control, at high starch concentrations the starch-containing processed cheese had a pasty texture and tended to stick to the wrapper.