کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2434471 | 1107011 | 2014 | 5 صفحه PDF | دانلود رایگان |
The aim of this study was to evaluate the effect of the replacement of fat with long-chain inulin on textural and microstructural properties of a fresh caprine milk cheese. All the samples contained the same level of total solids (about 22%, w/w) and substitution of fat with inulin at levels from 2% to 7%. Penetrometry parameters were affected by the levels of replacement of fat with inulin; samples containing inulin were characterised by lower values of compressive force, stiffness, viscosity and adhesiveness (except for the sample with 2% fat substitution). Scanning electron microscopy (SEM) images showed that the positioning of inulin within the gel interrupted the casein/fat network. In conclusion, the rheological results were dependent on the arrangement of inulin within the protein/fat network and, in particular, as shown by SEM images, on the aggregation of inulin during cheese-making.
Journal: International Dairy Journal - Volume 34, Issue 1, January 2014, Pages 1–5