Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue|
|Abstract:||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.|
|Citation:||International Journal Of Dairy Technology. Wiley-blackwell, v. 66, n. 1, n. 54, n. 62, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.