| Autor: |
Ali, Hala M., Ahmed, Jamal A. O., El Zubeir, Ibtisam E. M. |
| Zdroj: |
Journal of Food Science & Technology; Feb2023, Vol. 60 Issue 2, p692-700, 9p |
| Abstrakt: |
This study aimed to evaluate the effect of the pH levels (5.8, 6.0, 6.2, and 6.4) on analogue pizza cheese (APC) rheological and physical characteristics. The APC formulation included 25% vegetable oil and 18.5% rennet casein. The APC samples were made using a Thermomix device and the cheese was stored at + 5 °C for 5 days before it was transferred to − 18 °C. Rotational rheometer measurements showed that all samples followed Herchel–Buckley viscoplastic Model with a different yield stress, highest apparent viscosity, and shear stress values were obtained at pH 6.4 followed by pH 6.2; then the values were dropped by 70%. Melting and stretching showed the best characteristics for the APC sample at pH 6.4, whereas at pH 6.0 stretching values decreased by 77%. The APC samples at pH ≥ 6.2 showed better stability after 6 months of frozen storage in the apparent viscosity than other cheeses. This study concluded that better rheological and physical properties were obtained for the APC at pH ≥ 6.20 and that significant variation for the rheological behavior of the APC can be based on the pH alone, as a slight alteration in the pH was found to affect product quality and acceptability. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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