食品科学
化学
大豆蛋白
卡拉胶
乳状液
水分
酪蛋白
大豆油
风味
生物化学
有机化学
作者
E. Rojas-Nery,Norma Güemes Vera,Ofelia Gabriela Meza-Márquez,Alfonso Totosaus
出处
期刊:Grasas Y Aceites
[Editorial CSIC]
日期:2015-10-06
卷期号:66 (4): e097-e097
被引量:2
摘要
In order to modify the fatty acid profile of panela-type cheese (a Mexican fresh cheese), emulsified soybean oil with soy protein isolate and different carrageenan (iota, kappa or lambda) was employed as fat replacer. The replacement of milk fat in panela-type cheese resulted in higher cheese yield values and moisture content, besides a concomitant lower fat phase and higher protein content, due to a soy protein isolate in emulsified soybean oil. Fat replacement resulted in a harder but less cohesive, spring and resilient texture, where differences in texture could be attributed to the specific carrageenan-casein interactions within the rennet coagulated cheese matrix. The FTIR analysis showed that the milk fat replacement changed the fatty acid profile, also in function of the type of carrageenan employed. Lambda carrageenan containing emulsions improved moisture retention and maintained the textural properties of panela-type cheese.
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