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논문 기본 정보

자료유형
학술저널
저자정보
Urgu, Muge (Department of Food Engineering, Faculty of Engineering, Ege University) Turk, Aylin (Department of Food Engineering, Faculty of Engineering, Ege University) Unluturk, Sevcan (Department of Food Engineering, Izmir Institute of Technology) Kaymak-Ertekin, Figen (Department of Food Engineering, Faculty of Engineering, Ege University) Koca, Nurcan (Department of Food Engineering, Faculty of Engineering, Ege University)
저널정보
한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제1호
발행연도
2019.1
수록면
23 - 34 (12page)

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초록· 키워드

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Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.
#reduced-fat #cheese powder #rheology #white-brined cheese #microparticulated protein

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참고문헌 (20)

참고문헌 신청
AOAC / 2007 / Official methods of analysis of AOAC International google schola Aryana KJ / 2001 / Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese / Int J Food Sci Tech 36:169~177 google schola Cernikova M / 2017 / Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content / J Dairy Sci 100:4300~4307 google schola Chung C / 2014 / Development of reduced-calorie foods : Microparticulated whey proteins as fat mimetics in semi-solid food emulsions / Food Res Int 56:136~145 google schola Erbay Z / 2015 / Optimization of spray drying process in cheese powder production / Food Bioprod Process 93:156~165 google schola

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