The effect of microparticulated whey protein on the characteristics of reduced-fat cheese and of the corresponding microwave vacuum-dried cheese puffs and finely ground puffs

被引：6
|
作者：
Chudy, Sylwia [1 ]
Makowska, Agnieszka [1 ]
Krzywdzinska-Bartkowiak, Miroslawa [1 ]
Piatek, Michal [1 ]
Henriques, Marta [2 ,3 ]
Borges, Ana Raquel [2 ]
Gomes, David [2 ]
Pereira, Carlos Dias [2 ,3 ]
机构：
[1] Poznan Univ Life Sci, Fac Food Sci & Nutr, Wojska Polskiego 28, PL-60637 Poznan, Poland
[2] Polytech Inst Coimbra, Dept Food Sci & Technol, P-3045601 Coimbra, Portugal
[3] CERNAS Res Ctr Nat Resources Environm & Soc, Coll Agr, P-3045601 Coimbra, Portugal
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2021年 / 74卷 / 04期
关键词：
Cheese; Cheese puffs; Grounded cheese puffs; Microparticulated whey protein; Vacuum microwave drying; SENSORY PROPERTIES; WATER ACTIVITY; WAXY RICE; POWDERS; TEMPERATURE; EXPANSION; SNACKS; STARCH; SPREAD;
D O I：
10.1111/1471-0307.12796
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to determine the impact of microparticulated whey protein (MPWP), used as a fat replacer, on the physicochemical and sensory properties of reduced fat, washed curd, cheese and cheese puffs obtained by vacuum microwave drying (VMD). The physicochemical characteristics of finely ground cheese puffs were also evaluated. Reduced-fat cheese with MPWP addition did not affect most of the characteristics of the cheese and ground puffs. However, its influence on the characteristics of puffs was noted. Reduced-fat cheese without MPWP has proven to be the best raw material to produce microwave vacuum-dried puffs. Finally, this research suggests that vacuum microwave drying can be a promising solution for production of cheese puffs and that finely ground puffs can also be used as potential ingredients in food formulations.
引用
收藏
页码：747 / 758
页数：12
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