Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/56887
Type: Artigo de periódico
Title: Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
Author: Cunha, CR
Dias, AI
Viotto, WH
Abstract: 'Requeijao cremoso' is a spreadable processed cheese that shows ample acceptance on the Brazilian market. In this work, analogues of this cheese, made by substituting 25% and 50% of the dairy fat with vegetable fat, were studied with respect to physical-chemical composition, texture profile, microstructure and sensory acceptance. The substitution of part of the dairy cream by vegetable fat resulted in increased adhesiveness and hardness. The traditional cheese presented a uniform protein network in which numerous small fat particles were dispersed, whilst in the analogues, the fat globules were present in smaller numbers and with greater diameters, a behaviour intensified by increasing proportions of vegetable fat. In the sensory analysis, the traditional cheese and the analogue with 50% vegetable fat were better evaluated than the analogue with 25% vegetable fat. (C) 2009 Elsevier Ltd. All rights reserved.
Subject: Cheese analogue
Microstructure
Texture
Vegetable fat
Sensory analysis
Country: Holanda
Editor: Elsevier Science Bv
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2009.11.009
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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