کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2439739 1108103 2008 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم دامی و جانورشناسی
پیش نمایش صفحه اول مقاله
Effect of Chitosan on the Rheological and Sensorial Characteristics of Apulia Spreadable Cheese
چکیده انگلیسی
The effect of chitosan on the rheological and sensorial properties of Apulia spreadable cheese during storage time was evaluated. The investigated spreadable cheese samples were stored at 4°C. Storage modulus (G′), loss modulus (G″), tanδ, and the overall sensorial quality of the spreadable cheese were monitored for 24 d. Moreover, moisture content, pH, color, and lactic acid bacteria during storage time were evaluated. Results indicate that statistically significant differences in G′, G″, and tanδ values and in the sensorial scores exist between the control sample and the spreadable cheese samples with chitosan. In particular, chitosan improved the rheological and sensorial properties of the spreadable cheese, particularly its softness. Moreover, its addition influenced the physicochemical properties of the investigated spreadable cheese during storage time, without affecting the dairy microflora.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 91, Issue 11, November 2008, Pages 4155-4163
نویسندگان
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