Physicochemical, rheological and sensory properties of EgyptianKarieshcheese containing wheat bran

Autor:	Abeer M Abd Elhamid
Rok vydání:	2016
Předmět:	0301 basic medicine 030109 nutrition & dietetics Bran Chemistry Process Chemistry and Technology Bioengineering 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Rheology Texture profile analysis Food science Food Science
Zdroj:	International Journal of Dairy Technology. 69:425-432
ISSN:	1364-727X
DOI:	10.1111/1471-0307.12278
Popis:	The physicochemical, rheological and sensory properties during the storage of Kariesh cheeses made with 0.1, 0.2, 0.3, 0.4 or 0.5 g wheat bran/100 g milk were evaluated at 0, 7 and 15 days. The cheeses with 0.5 g wheat bran/100 g milk had a significantly (P 0.01) in salt and ash contents were observed among the cheeses studied. Texture profile analysis showed that the rheological characteristics decreased significantly in cheeses made with wheat bran. These results suggested that wheat bran (up to 0.4%) can be used to produce a fibre fortified Kariesh cheese.
Databáze:	OpenAIRE
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