Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat

Abstrakt

The aim of the work was to estimate the effect of whey protein concentrate (WPC80, 2–8 g/100 g) on physicochemical properties of processed cheese sauces obtained on the basis of acid casein (AC) and coconut oil (OCO) or anhydrous milk fat (AMF). Experiments proved that the use of coconut oil and anhydrous milk fat with addition of different contents of whey proteins affected the structure and appearance of processed cheese sauces. Increasing the concentrations of WPC80 increased the hardness and adhesiveness (OCO: 2–7 g/100 g WPC80; AMF: 2–8 g/100 g WPC80), as well as apparent viscosity (OCO: 2–7 g/100 g WPC80; AMF: 2–8 g/100 g WPC80) of cheese sauces. Storage modulus (G′) was higher than the loss modulus (G") during the whole experiment (in both types of sauces). The color intensity of all evaluated products was characterized from light to dark creamy. The density of processed cheese sauces with OCO was higher than that of samples with AMF, while the water activity did not change with increasing the WPC80 content (P > 0.05).

Autorzy

artykuł
LWT-FOOD SCIENCE AND TECHNOLOGY
Angielski
2020
127
109434
inne
CC BY 4.0 Uznanie autorstwa 4.0
ostateczna wersja opublikowana
w momencie opublikowania
2020-04-18
100
4,952
1
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