Effect of inulin on physico-chemical, sensory, fatty acid profile and microstructure of processed cheese spread
| Autor: | M. P. Singh, Apurba Giri, S. K. Kanawjia |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Insulin medicine.medical_treatment Inulin 0402 animal and dairy science Fatty acid Titratable acid 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science chemistry.chemical_compound 0404 agricultural biotechnology Cheese spread food chemistry Saturated fatty acid medicine Original Article Food science food.cheese Unsaturated fatty acid Food Science Polyunsaturated fatty acid |
| Zdroj: | Journal of Food Science and Technology. 54:2443-2451 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-017-2686-5 |
| Popis: | To develop a functional processed cheese spread (PCS) different levels of inulin (0, 4, 6 and 8%) addition into PCS was studied with its physico-chemical, sensory and fatty acid profile and micro-structural quality. As the level of inulin addition increased moisture, aw and titratable acidity, decreased. At the highest level of inulin addition (8%) sensory panelists reported a significant decrease in total sensory score. PCS with 6% insulin was found to have optimum from quantity. The addition of inulin in cheese spread decreased both total saturated fatty acid and unsaturated fatty acid and in unsaturated fatty acid, mono unsaturated fatty acid decreased; however, polyunsaturated fatty acids increased as compared to the control. Scanning Electron Micrograph of PCS containing insulin showed uniform distribution of insulin with diameter ranged 4–10 µm in the protein matrix. |
| Databáze: | OpenAIRE |
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