Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics.
Autor: | Zare M; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran., Golmakani MT; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran. Electronic address: golmakani@shirazu.ac.ir., Niakousari M; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran., Eskandari MH; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran., Ghiasi F; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran., Hosseini SMH; Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran. |
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Jazyk: | angličtina |
Zdroj: | Journal of dairy science [J Dairy Sci] 2024 Jul; Vol. 107 (7), pp. 4308-4319. Date of Electronic Publication: 2024 Mar 14. |
DOI: | 10.3168/jds.2024-24140 |
Abstrakt: | The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC (The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).) |
Databáze: | MEDLINE |
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