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Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads

Paper ID Volume ID Publish Year Pages File Format Full-Text
19109 43045 2013 11 PDF Available
Title
Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads
Abstract

•Soy cheese spread was made from soybean without any milk solid added.•Different processing techniques were investigated to produce soy cheese spread.•Rheological, textural, microstructural and sensory properties were evaluated.•Different coagulation processes resulted in significant differences in properties.•Enzymatic hydrolysis process led to effective improvement in cheese properties.

In this work, different processes including lactic acid bacteria fermentation, glucono-δ-lactone (GDL) coagulation and enzymatic hydrolysis were applied to produce soy cheese spread without any milk solid and/or alkaline metal caseinates added. All the soy cheese spread samples were studied with respect to the differences in the textural properties – utilizing TPA and rheological behavior, besides their microstructural features and sensory assessment. In addition, urea–SDS-PAGE assay was used to investigate the proteolysis in enzymatic hydrolysis process. As a result, the soy cheese spread sample produced by the combined use of GDL and lactic acid bacteria fermentation together with enzymatic hydrolysis process, was observed with better spread-ability, more acceptable sensory features, and stable homogeneous structure than other samples.

Keywords
Soy cheese spread; Glucono-δ-lactone; Lactic acid bacteria; Enzymatic hydrolysis; Urea–SDS-PAGE
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Evaluation of the rheological, textural, microstructural and sensory properties of soy cheese spreads
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 91, Issue 4, October 2013, Pages 429–439
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us