Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

Autor:	Clarissa Reschke da Cunha, Maria Regina Alcântara, Walkiria Hanada Viotto, Renato Grimaldi
Rok vydání:	2012
Předmět:	food.ingredient Chemistry Process Chemistry and Technology Flavour ANÁLISE SENSORIAL DE ALIMENTOS technology industry and agriculture food and beverages Bioengineering Sensory analysis Soybean oil food Rheology Spreadability Globules of fat Food science Food Science
Zdroj:	Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP
ISSN:	1364-727X
DOI:	10.1111/j.1471-0307.2012.00876.x
Popis:	The objective of this work was to evaluate the effect of different types of fat (butter oil, partially hydrogenated soybean fat and soybean oil) on the functionality, rheology and sensory acceptance of spreadable cheese analogues. Analogues made with partially hydrogenated soybean fat or soybean oil in substitution to butter oil presented lower fat globule size. As a consequence, these analogues showed lower melting, lower spreadability, higher hardness and higher values for the elastic and viscous moduli than cheese made with butter oil. Despite not managing to imitate the flavour of the traditional cheese, the analogue made with partially hydrogenated soybean fat showed good sensory acceptance.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74e18eadd47ac1ad5bcca85d925c9c1a https://doi.org/10.1111/j.1471-0307.2012.00876.x Zobrazit plný text záznamu Plný text