Volume 19, Issue 122 (2022)                   FSCT 2022, 19(122): 365-375 | Back to browse issues page


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Rafiei R, Roozbeh Nasiraie L, Emam-Djomeh Z, Jafarian S. Effect of rice starch hydrocolloid on fat content and rheological properties of low-fat mozzarella cheese. FSCT 2022; 19 (122) :365-375
URL: http://fsct.modares.ac.ir/article-7-52585-en.html
1- Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
2- Assistant Professor, Department of Food Science and Technology, Islamic Azad University, Nour Branch, Nour, Iran
3- Professor, Department of Food Science and Technology, University of Tehran , emamj@ut.ac.ir
Abstract:   (1905 Views)
Scientific evidence suggests an association between high fat intake and obesity, hardening of the arteries, cardiovascular disease, high blood pressure, tissue damage and certain types of cancer. The growth of pizza cheese production and consumption in the preparation of many foods from one On the other hand, the increasing growth of cardiovascular diseases as well as obesity in many developed western countries has made low-fat mozzarella cheese one of the topics studied and researched all over the world. In this study, the effects of using rice starch as a fat substitute hydrocolloid on the rheological properties of low-fat mozzarella cheese were investigated. Thus, in two concentrations of 0.05% and 0.025%, the above hydrocolloids were examined and low-fat mozzarella cheese without fat substitute was considered as a control sample. All experiments were performed in three time periods: production, 3 months after production and 6 months after production, which is the date of consumption of cheese. The results showed that the use of this hydrocolloid led to obvious differences in the rheological properties of low-fat mozzarella cheese. So that it increased the moisture content of low-fat cheese and as a result the melting of this cheese increased and caused a significant decrease in the percentage of oil level and due to the increase in moisture content and protein percentage the elasticity of the cheese increased significantly and the cheese texture. The hardness improved and the hardness decreased, resulting in a more desirable cheese-like mouthfeel.
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Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2021/05/16 | Accepted: 2021/11/30 | Published: 2022/04/5

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