Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.creatorDiamantino, Vivian Ribeiro [UNESP]
dc.creatorBeraldo, Fernanda Arantes [UNESP]
dc.creatorSunakozawa, Tassila Nakata [UNESP]
dc.creatorBarretto Penna, Ana Lucia [UNESP]
dc.date2014-12-03T13:11:08Z
dc.date2014-12-03T13:11:08Z
dc.date2014-05-01
dc.date.accessioned2023-09-09T10:06:22Z
dc.date.available2023-09-09T10:06:22Z
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.12.001
dc.identifierLwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 56, n. 2, p. 356-362, 2014.
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11449/112888
dc.identifier10.1016/j.lwt.2013.12.001
dc.identifierWOS:000331026100021
dc.identifier8710975442052503
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8762506
dc.descriptionThe effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses were produced according to three formulations: full-fat cheese (FC), reduced-fat cheese (RC), and reduced-fat cheese with 0.5 kg/100 L of added starch (SC). Analyses of the chemical composition, titratable acidity, water-holding capacity (WHC), yield, texture, microstructure, and electrophoretic profile of casein were conducted. Fat reduction increased the hardness and decreased the yield of the cheeses. Fat reduction also promoted a denser microstructure and less proteolysis. The concentration of starch that was added was insufficient to improve the yield and texture parameters of the reduced-fat cheese. However, the addition of starch increased the moisture content and the WHC of the reduced-fat cheese. In general, OS waxy maize starch improved the overall quality of the reduced-fat Minas fresh cheese. (C) 2013 Elsevier Ltd. All rights reserved.
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionUNESP, IBILCE, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.descriptionUNESP, IBILCE, Dept Food Engn & Technol, Sao Jose Do Rio Preto, SP, Brazil
dc.format356-362
dc.languageeng
dc.publisherElsevier B.V.
dc.relationLWT: Food Science and Technology
dc.relation3.129
dc.relation1,339
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectReduced-fat cheese
dc.subjectFat replacer
dc.subjectScanning electron microscopy
dc.subjectTexture profile analysis
dc.subjectElectrophoretic profile of casein
dc.titleEffect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
dc.typeArtigo


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