Evaluation of Physicochemical and Textural Properties of Low-Fat and Low Sodium Imitation Pizza Cheese
| Autor: | Massoumeh Mehraban Sangatash, Maryam Dadras-Moghadam, Seyed Ali Mortazavi, Hanieh Yarabbi |
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| Jazyk: | English<br />Persian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 19, Iss 6, Pp 143-166 (2024) |
| Druh dokumentu: | article |
| ISSN: | 1735-4161 2228-5415 |
| DOI: | 10.22067/ifstrj.2023.84481.1283 |
| Popis: | The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin (0-0.025 %), pre-gelatinized starch (0-0.5 %), NaCl (0.35-1%), and KCl (0.35-1%) were studied. The fat content of imitation pizza cheese was significantly decreased to 11.91% with the increased levels of inulin and starch substitution (p |
| Databáze: | Directory of Open Access Journals |
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