Effect of potato starch on quality characteristics of shredded Mozzarella cheese during storage

Autor:	Yogesh Khetra, M. P. Singh, Apurba Giri, S. K. Kanawjia
Rok vydání:	2015
Předmět:	chemistry.chemical_classification Thiobarbituric acid Food spoilage Food storage Fatty acid musculoskeletal system chemistry.chemical_compound chemistry cardiovascular system Anticaking agent Cheesemaking Food science Potato starch Flavor Food Science
Zdroj:	Journal of Food Science and Technology. 52:7507-7512
ISSN:	0975-8402 0022-1155
DOI:	10.1007/s13197-015-1807-2
Popis:	Anticaking agents are widely used for preventing lump formation during storage of shredded Mozzarella cheese (SMC). Potato starch (PS) as an anticaking agent may be added in SMC to improve its storage stability. The SMC added with PS was studied for 8 weeks of storage along with control and changes in physico-chemical and sensory attributes were observed. The free fatty acid (FFA) and thiobarbituric acid (TBA) values for SMC with PS reduced by 6.5 and 9.5 times, respectively as compared to control. Sensory and meltability also improved significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7746331f5d0a40ca5945fde6886f82fb https://doi.org/10.1007/s13197-015-1807-2 Zobrazit plný text záznamu Full text from SpringerLink